Directions:
- Rub pork with oil; sprinkle with rosemary, salt and pepper. Place on a rack in a shallow roasting pan. Bake at 425° for 20-30 minutes or until a thermometer reads 145°.
- Meanwhile, in a small saucepan, saute shallot in oil. Stir in the remaining sauce ingredients. Bring to a boil; cook until liquid is reduced by half. Cool slightly. Transfer to a blender; cover and process until blended.
- Let pork stand for 5 minutes; slice and serve with sauce. Yield: 8 servings (1-3/4 cups sauce).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 190.45 Kcal (797 kJ) | ||
| Calories from fat | 25.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.84g | 4% | |
|---|---|---|---|
| Cholesterol | 36.85mg | 12% | |
| Sodium | 396.05mg | 17% | |
| Potassium | 379.58mg | 8% | |
| Total Carbs | 16.46g | 5% | |
| Sugars | 11.52g | 46% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 12.74g | 25% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 19.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 102.93 Kcal (431 kJ) | ||
| Calories from fat | 13.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.53g | 4% | |
|---|---|---|---|
| Cholesterol | 19.91mg | 12% | |
| Sodium | 214.05mg | 17% | |
| Potassium | 205.14mg | 8% | |
| Total Carbs | 8.9g | 5% | |
| Sugars | 6.23g | 46% | |
| Dietary Fiber | 0.68g | 5% | |
| Protein | 6.88g | 25% | |
| Vitamin C | 1.1mg | 3% | |
| Iron | 0.4mg | 4% | |
| Calcium | 10.5mg | 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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