Directions:
- Process orange juice and next 8 ingredients in a blender until smooth.
- Pierce roast with a sharp knife at 2-inch intervals.
- Place roast in a large zip-top plastic freezer bag; pour orange juice mixture over roast, turning to coat.
- Seal and chill at least 4 hours or up to 8 hours, turning occasionally.
- Remove roast from marinade, reserving marinade.
- Place roast on a wire rack in an aluminum foil-lined roasting pan.
- Bake at 450° for 30 minutes.
- Reduce oven temperature to 300°, and bake 4 more hours or until a meat thermometer inserted into thickest portion of roast registers 150°, basting with reserved marinade every 30 minutes during first 3 hours of baking time.
- Let roast stand 10 minutes before slicing.
- ***Cook time does not include 4-8 hours of marinating time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 491.78 Kcal (2059 kJ) | ||
| Calories from fat | 87.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.68g | 15% | |
|---|---|---|---|
| Cholesterol | 187.34mg | 62% | |
| Sodium | 1050.55mg | 44% | |
| Potassium | 1388.87mg | 30% | |
| Total Carbs | 23.04g | 8% | |
| Sugars | 18.54g | 74% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 73.06g | 146% | |
| Vitamin C | 31.5mg | 52% | |
| Iron | 4.8mg | 27% | |
| Calcium | 85.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 124.37 Kcal (521 kJ) | ||
| Calories from fat | 22.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 15% | |
|---|---|---|---|
| Cholesterol | 47.38mg | 62% | |
| Sodium | 265.69mg | 44% | |
| Potassium | 351.25mg | 30% | |
| Total Carbs | 5.83g | 8% | |
| Sugars | 4.69g | 74% | |
| Dietary Fiber | 0.38g | 6% | |
| Protein | 18.48g | 146% | |
| Vitamin C | 8mg | 52% | |
| Iron | 1.2mg | 27% | |
| Calcium | 21.7mg | 9% | |
* 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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