Directions:
- In a saucepan, cook first 4 ingredients, until thickened (ingredients may be doubled if desired for more sauce).
- In a roaster or oven-proof casserole dish, place in the roast.
- Spread the sauce ingredients over the pork roast.
- Bake in 350 degree oven, until roast is done, basting frequently.
- Remove roast to serving platter.
- Let sit for 15 minutes before slicing.
- Meanwhile,in the same roaster, with the pan juices, add the gravy with the 1/3 cup water; mix to combine.
- Slice the roast.
- Serve the cranberry/orange gravy over the slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 307.9 Kcal (1289 kJ) | ||
| Calories from fat | 49.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.48g | 8% | |
|---|---|---|---|
| Cholesterol | 158.16mg | 53% | |
| Sodium | 210.59mg | 9% | |
| Potassium | 1038.69mg | 22% | |
| Total Carbs | 4.14g | 1% | |
| Sugars | 0.93g | 4% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 58.78g | 118% | |
| Vitamin C | 5.2mg | 9% | |
| Iron | 2.6mg | 14% | |
| Calcium | 15.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 106.13 Kcal (444 kJ) | ||
| Calories from fat | 16.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.89g | 8% | |
|---|---|---|---|
| Cholesterol | 54.52mg | 53% | |
| Sodium | 72.59mg | 9% | |
| Potassium | 358.04mg | 22% | |
| Total Carbs | 1.43g | 1% | |
| Sugars | 0.32g | 4% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 20.26g | 118% | |
| Vitamin C | 1.8mg | 9% | |
| Iron | 0.9mg | 14% | |
| Calcium | 5.4mg | 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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