Directions:
- Prepare paste combining all ingredients, and enough olive oil to make it into a thick paste. Rinse and pat dry roast. Reserve 2 T. paste. Cover the roast on both sides with the remainder. Put in baking pan. Allow to sit in refrigerator 90 minutes, and outside the refrigerator 30 minutes. When you remove the meat from the fridge, make the sauce. Take 2 T. of the reserved paste and add the other ingredients in a small sauce pan. Bring to a boil and simmer for about 30 minutes, stirring often, to make till sauce if reduced by half.
- Pre-heat oven to 350 degrees. Cover roast with soft butter. Pour 1/3 of sauce over. Bake for 45 minutes, pouring remaining sauce over as a baste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 440.76 Kcal (1845 kJ) | ||
| Calories from fat | 141.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.73g | 24% | |
|---|---|---|---|
| Cholesterol | 133.81mg | 45% | |
| Sodium | 304.39mg | 13% | |
| Potassium | 1084.39mg | 23% | |
| Total Carbs | 18.95g | 6% | |
| Sugars | 14.56g | 58% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 48.7g | 97% | |
| Vitamin C | 39.1mg | 65% | |
| Iron | 3.2mg | 18% | |
| Calcium | 70.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 133.71 Kcal (560 kJ) | ||
| Calories from fat | 42.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.77g | 24% | |
|---|---|---|---|
| Cholesterol | 40.59mg | 45% | |
| Sodium | 92.34mg | 13% | |
| Potassium | 328.97mg | 23% | |
| Total Carbs | 5.75g | 6% | |
| Sugars | 4.42g | 58% | |
| Dietary Fiber | 0.16g | 2% | |
| Protein | 14.77g | 97% | |
| Vitamin C | 11.9mg | 65% | |
| Iron | 1mg | 18% | |
| Calcium | 21.5mg | 7% | |
* 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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