Campbell Soup – Roast Pork Party-style
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Maindish, Meats, Soups | 6 | Servings | |
INGREDIENTS
| 3 | lb | Loin of pork |
| 5 | Onion | |
| 3 | Apple, cut in half | |
| 1/4 | t | Sage |
| 1 | Cream of chicken soup | |
| 1/4 | c | Sherry or substitute |
| 1/2 | c | Water |
INSTRUCTIONS
Make 6 slits almost to bone in pork loin. Place a slice of onion and applie in each slit. Rub roast with sage; tie securely. Roast fat side up at 325 degrees for 2 hours; pour off fat. Combine soup and wine, pour over meat. Roast 30 minutes more or until done, baste often with soup (total roasing time 35-40 minutes per pound). Remove meat from pan. On top of range, in roasting pan, add water to soup. Heat stirring to loosen browned bits; serve with roast. Submitted By JANE KNOX On 09-11-94 Posted to MM-Recipes Digest V3 #284 Date: Thu, 17 Oct 1996 02:12:44 +0000 From: Marina <thecollector@worldnet.att.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 348
Calories From Fat: 97
Total Fat: 10.7g
Cholesterol: 153.8mg
Sodium: 469.2mg
Potassium: 911.6mg
Carbohydrates: 4.4g
Fiber: 0g
Sugar: <1g
Protein: 52.1g