Directions:
- Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 45 minutes.
- Meanwhile, in a large skillet, saute onions in 1 tablespoon of butter for 1 minute. Add orange juice and bay leaf; cook and stir over medium-high heat until thickened, about 4 minutes. Add the cranberry sauce, broth, pecans and vinegar; cook and stir until slightly thickened, about 5 minutes. Reduce heat; stir in the salt, pepper, sugar and remaining butter until butter is melted. Discard bay leaf.
- Remove 1/4 cup sauce and stir in preserves; spoon over roast. Set remaining sauce aside. Bake 20-25 minutes longer or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing. Serve with reserved sauce. Yield: 10-12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 351.56 Kcal (1472 kJ) | ||
| Calories from fat | 163.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.12g | 28% | |
|---|---|---|---|
| Cholesterol | 116.99mg | 39% | |
| Sodium | 180.4mg | 8% | |
| Potassium | 694.44mg | 15% | |
| Total Carbs | 7.83g | 3% | |
| Sugars | 6.06g | 24% | |
| Dietary Fiber | 1.15g | 5% | |
| Protein | 36.27g | 73% | |
| Vitamin C | 4.6mg | 8% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2mg | 11% | |
| Calcium | 21.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 168.76 Kcal (707 kJ) | ||
| Calories from fat | 78.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.7g | 28% | |
|---|---|---|---|
| Cholesterol | 56.16mg | 39% | |
| Sodium | 86.6mg | 8% | |
| Potassium | 333.36mg | 15% | |
| Total Carbs | 3.76g | 3% | |
| Sugars | 2.91g | 24% | |
| Dietary Fiber | 0.55g | 5% | |
| Protein | 17.41g | 73% | |
| Vitamin C | 2.2mg | 8% | |
| Iron | 1mg | 11% | |
| Calcium | 10.3mg | 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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