| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 8 | Servings | ||
INGREDIENTS
| 3 | lb | Boneless pork sirloin roast |
| up to 4 | ||
| 1 | T | Lemon-pepper seasoning |
| 1 | T | All-purpose flour |
| 1/3 | c | Honey |
| 1/4 | c | Lemon juice |
| 1 | T | Brown sugar |
| 6 | Sweet potatoes, peeled and | |
| halved lengthwise | ||
| 1/2 | t | Ground nutmeg |
| 3 | Sweet baking apples, such | |
| as Golden Delicious or | ||
| Jonathan cored | ||
| quartered | ||
| 2 | Oranges, thinly sliced |
INSTRUCTIONS
Sprinkle pork roast with lemon-pepper seasoning. Sprinkle the top and sides of the roast with the 1 tablespoon flour. Dust a large oven roasting bag with additional flour as directed on the package. Place roast in bag; tie bag closed. Cut six 1/2-inch slits in top of bag. Set in a 1 3x9x2-inch baking pan. Roast in a 375° oven for 1 hour. 3.Meanwhile, combine honey, lemon juice, and brown sugar. Slit top of bag and carefully slide roast out of bag, pouring any juices from bag into pan. Place sweet potatoes around roast. Spoon honey mixture over roast and potatoes; sprinkle with nutmeg. Cover and return to oven; roast for 1 to 1 1/4 hours or till meat and potatoes are tender. 4. Arrange apple quarters, cut side up, atop sweet potatoes. Brush with the honey mixture in the pan. Cut a slit from edge to center in each orange slice and twist; arrange around roast. Return to oven; roast, uncovered, for 15 to 20 minutes more or till apples are just tender. 5. If roast is tied, remove strings. Transfer roast, potatoes, and fruit to serving platter. Makes 8 to 10 main dish servings. Nutrition facts per serving: 356 cal., 11 g total fat (4 g sat, fat), 77 mg chol., 473 mg sodium, 38 g carbo., 4 g fiber, and 26 g pro. Daily Values: 121% vit. A, 62% vit. C, 3% calcium, and 10% iron. Source: Better Homes & Gardens October 1996 NOTE: Comfort food at its finest, this recipe originated with Rosa's mother. But as with most recipes, Rosa adds a personal touch this time she added apples and honey. Recipe by: Dinner From the Heart Posted to MC-Recipe Digest V1 #1005 by "M. Hicks" <nitro_ii@email.msn.com> on Jan 12, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 352
Calories From Fat: 138
Total Fat: 15.3g
Cholesterol: 119.1mg
Sodium: 98.1mg
Potassium: 634mg
Carbohydrates: 17.5g
Fiber: <1g
Sugar: 15.7g
Protein: 35.2g