Directions:
- In a bowl, combine the plums, apricots, ginger, 3/4 teaspoon cumin, orange peel, cinnamon, salt and pepper; set aside. Untie roast and separate pieces. Spoon fruit mixture onto one piece. Top with the second piece; retie with kitchen string. Place on a rack in a shallow roasting pan.
- Combine the brown sugar, flour, cornstarch, mustard, vinegar and remaining cumin until smooth; rub over roast. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer in the pork reads 145°. Let stand for 10 minutes before slicing. Yield: 12-14 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 264.01 Kcal (1105 kJ) | ||
| Calories from fat | 42.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.69g | 7% | |
|---|---|---|---|
| Cholesterol | 99.79mg | 33% | |
| Sodium | 130.1mg | 5% | |
| Potassium | 772.3mg | 16% | |
| Total Carbs | 18.4g | 6% | |
| Sugars | 12.9g | 52% | |
| Dietary Fiber | 1.46g | 6% | |
| Protein | 33.91g | 68% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 2.1mg | 12% | |
| Calcium | 24.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 147.15 Kcal (616 kJ) | ||
| Calories from fat | 23.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.62g | 7% | |
|---|---|---|---|
| Cholesterol | 55.62mg | 33% | |
| Sodium | 72.52mg | 5% | |
| Potassium | 430.47mg | 16% | |
| Total Carbs | 10.25g | 6% | |
| Sugars | 7.19g | 52% | |
| Dietary Fiber | 0.81g | 6% | |
| Protein | 18.9g | 68% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.2mg | 12% | |
| Calcium | 13.8mg | 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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