Directions:
- In a large plastic bag or glass dish, combine the first six ingredients; mix well. Add pork roast, turning to coat all sides. Cover and refrigerate for 3-4 hours, turning occasionally.
- Drain and discard marinade. Place roast with fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour 20 minutes or until a thermometer reads 145°. Let stand for 10 minutes before slicing.
- Meanwhile, in a small saucepan, combine apricot sauce ingredients. Cook and stir until well mixed and heated through. Serve with roast. Yield: 8-10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 543.23 Kcal (2274 kJ) | ||
| Calories from fat | 78.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.68g | 13% | |
|---|---|---|---|
| Cholesterol | 187.11mg | 62% | |
| Sodium | 1312.12mg | 55% | |
| Potassium | 1151.3mg | 24% | |
| Total Carbs | 38.71g | 13% | |
| Sugars | 34.48g | 138% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 64.82g | 130% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 3.6mg | 20% | |
| Calcium | 26.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 146.92 Kcal (615 kJ) | ||
| Calories from fat | 21.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.35g | 13% | |
|---|---|---|---|
| Cholesterol | 50.6mg | 62% | |
| Sodium | 354.87mg | 55% | |
| Potassium | 311.37mg | 24% | |
| Total Carbs | 10.47g | 13% | |
| Sugars | 9.33g | 138% | |
| Dietary Fiber | 0.12g | 2% | |
| Protein | 17.53g | 130% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 1mg | 20% | |
| Calcium | 7.2mg | 3% | |
* 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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