Directions:
- In a large bowl, combine the first seven ingredients. Pour half of the marinade into a large resealable plastic bag; add the pork roast. Seal bag and turn to coat; refrigerate for 2 hours. Refrigerate remaining marinade.
- Drain and discard marinade from pork. Place roast in an ungreased 13-in. x 9-in. baking dish. Pour reserved marinade over the roast. Sprinkle with salt and pepper.
- Cover and bake at 350° for 45 minutes. Uncover; baste with pan drippings. Bake 15 minutes longer or until a thermometer reads 145°. Discard bay leaves. Let roast stand for 10 minutes before slicing. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 165.13 Kcal (691 kJ) | ||
| Calories from fat | 32.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.59g | 6% | |
|---|---|---|---|
| Cholesterol | 74.84mg | 25% | |
| Sodium | 154.72mg | 6% | |
| Potassium | 528.28mg | 11% | |
| Total Carbs | 4.91g | 2% | |
| Sugars | 2.1g | 8% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 25.45g | 51% | |
| Vitamin C | 17.5mg | 29% | |
| Iron | 1.7mg | 9% | |
| Calcium | 23.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 104.54 Kcal (438 kJ) | ||
| Calories from fat | 20.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.27g | 6% | |
|---|---|---|---|
| Cholesterol | 47.38mg | 25% | |
| Sodium | 97.95mg | 6% | |
| Potassium | 334.45mg | 11% | |
| Total Carbs | 3.11g | 2% | |
| Sugars | 1.33g | 8% | |
| Dietary Fiber | 0.11g | 1% | |
| Protein | 16.11g | 51% | |
| Vitamin C | 11.1mg | 29% | |
| Iron | 1.1mg | 9% | |
| Calcium | 14.6mg | 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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