| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Entreé, Hispanic, Pork | 1 | Roast | |
INGREDIENTS
| 3 1/2 | lb | Pork roast |
| Allspice | ||
| Fennel | ||
| Rosemary | ||
| Salt | ||
| Pepper | ||
| Flour |
INSTRUCTIONS
Use the herbs and spices at your own discretion and in the ammounts that please you. Experiment! In a coffee mill, grind up the spices. Rub this mixture into all sides of the roast well. place in the refrigerator overnight. Bake at 325 degrees F. 30 to 40 minutes per pound. The thermometer should register 170 degrees. Menu suggestion: mashed potatoes, gravy, peas, cole slaw and good bread. Serve a light dessert, if any. Mary Riemerman mary.riemerman@tclbbs.com Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on May 03, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 4161
Calories From Fat: 1819
Total Fat: 201.9g
Cholesterol: 984.3mg
Sodium: 1284.1mg
Potassium: 5696mg
Carbohydrates: 254.4g
Fiber: 15.2g
Sugar: <1g
Protein: 311g