Directions:
- Cut fruit in half; squeeze to remove juice, reserving rinds. In a small bowl, combine the fruit juices, oil, rosemary, salt if desired and garlic. Pour half into a large resealable plastic bag. Make shallow cuts in top of roast. Place roast in bag; seal and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade.
- Drain marinade from meat. Place roast in a shallow baking pan. Bake, uncovered, at 350° for 1 hour, basting with reserved marinade every 15 minutes.
- Meanwhile, slice fruit rinds into 1/4-in. strips; arrange around roast. Bake 40 minutes longer or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing. Arrange pork slices on a platter; drizzle with 1/4 cup of pan juices. Yield: 18 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 233.24 Kcal (977 kJ) | ||
| Calories from fat | 90.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.03g | 15% | |
|---|---|---|---|
| Cholesterol | 83.16mg | 28% | |
| Sodium | 191.22mg | 8% | |
| Potassium | 565.47mg | 12% | |
| Total Carbs | 4.66g | 2% | |
| Sugars | 1.51g | 6% | |
| Dietary Fiber | 0.58g | 2% | |
| Protein | 28.22g | 56% | |
| Vitamin C | 21.1mg | 35% | |
| Iron | 1.4mg | 8% | |
| Calcium | 21mg | 2% | |
| Amount Per 100 g | |||
| Calories | 129.36 Kcal (542 kJ) | ||
| Calories from fat | 50.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.56g | 15% | |
|---|---|---|---|
| Cholesterol | 46.12mg | 28% | |
| Sodium | 106.05mg | 8% | |
| Potassium | 313.61mg | 12% | |
| Total Carbs | 2.59g | 2% | |
| Sugars | 0.84g | 6% | |
| Dietary Fiber | 0.32g | 2% | |
| Protein | 15.65g | 56% | |
| Vitamin C | 11.7mg | 35% | |
| Iron | 0.8mg | 8% | |
| Calcium | 11.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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