Directions:
- Place pork roast on a rack in a shallow roasting pan. Combine the ginger, garlic, sage and salt; rub over meat. Bake, uncovered, at 350° for 1 hour.
- Combine jelly and pepper sauce; brush over roast. Arrange carrots and onions around roast. Pour 1/2 cup water into pan. Bake 40-50 minutes longer or until a thermometer reads 145°. Remove roast to a serving platter; let stand for 10 minutes before slicing.
- Skim fat from pan drippings. Transfer drippings and vegetables to a food processor; cover and process until smooth. Pour into a small saucepan. Add browning sauce if desired and remaining water; heat through. Slice roast; serve with gravy. Yield: 16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 202.38 Kcal (847 kJ) | ||
| Calories from fat | 38.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.26g | 7% | |
|---|---|---|---|
| Cholesterol | 93.56mg | 31% | |
| Sodium | 116.83mg | 5% | |
| Potassium | 595.24mg | 13% | |
| Total Carbs | 5.53g | 2% | |
| Sugars | 3g | 12% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 31.43g | 63% | |
| Vitamin C | 1.7mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.4mg | 8% | |
| Calcium | 16.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 105.85 Kcal (443 kJ) | ||
| Calories from fat | 20.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.23g | 7% | |
|---|---|---|---|
| Cholesterol | 48.93mg | 31% | |
| Sodium | 61.11mg | 5% | |
| Potassium | 311.33mg | 13% | |
| Total Carbs | 2.89g | 2% | |
| Sugars | 1.57g | 12% | |
| Dietary Fiber | 0.28g | 2% | |
| Protein | 16.44g | 63% | |
| Vitamin C | 0.9mg | 3% | |
| Iron | 0.8mg | 8% | |
| Calcium | 8.6mg | 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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