Directions:
- In a small bowl, combine the orange juice, preserves, 2 tablespoons sherry, lemon juice, oil, curry, Worcestershire sauce, thyme and pepper. Pour 3/4 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Set aside 1 cup remaining marinade for sauce; cover and refrigerate. Cover and refrigerate the rest of the marinade for basting.
- Drain and discard marinade; place pork on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°, basting occasionally with the reserved marinade. Transfer to a serving platter. Let stand for 10 minutes before slicing.
- Meanwhile, in a small saucepan, combine cornstarch with the remaining sherry and 1 cup marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 233.87 Kcal (979 kJ) | ||
| Calories from fat | 52.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.82g | 9% | |
|---|---|---|---|
| Cholesterol | 74.84mg | 25% | |
| Sodium | 70.09mg | 3% | |
| Potassium | 505.52mg | 11% | |
| Total Carbs | 16.62g | 6% | |
| Sugars | 13.92g | 56% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 25.24g | 50% | |
| Vitamin C | 12.1mg | 20% | |
| Iron | 1.5mg | 8% | |
| Calcium | 14.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 145.75 Kcal (610 kJ) | ||
| Calories from fat | 32.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.63g | 9% | |
|---|---|---|---|
| Cholesterol | 46.64mg | 25% | |
| Sodium | 43.68mg | 3% | |
| Potassium | 315.06mg | 11% | |
| Total Carbs | 10.36g | 6% | |
| Sugars | 8.67g | 56% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 15.73g | 50% | |
| Vitamin C | 7.5mg | 20% | |
| Iron | 0.9mg | 8% | |
| Calcium | 8.9mg | 1% | |
* 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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