Directions:
- Combine the first seven ingredients; rub over roast. Cover and refrigerate for 4 hours or overnight.
- Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/2 hours or until a meat thermometer reads 160°.
- Let stand for 15 minutes before slicing. Refrigerate or freeze remaining pork (may be frozen for up to 3 months). Yield: 12-14 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 246.38 Kcal (1032 kJ) | ||
| Calories from fat | 51.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.72g | 9% | |
|---|---|---|---|
| Cholesterol | 124.74mg | 42% | |
| Sodium | 289.02mg | 12% | |
| Potassium | 736.05mg | 16% | |
| Total Carbs | 1.53g | 1% | |
| Sugars | 1.32g | 5% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 41.63g | 83% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 2mg | 11% | |
| Calcium | 15.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 128.75 Kcal (539 kJ) | ||
| Calories from fat | 26.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.99g | 9% | |
|---|---|---|---|
| Cholesterol | 65.18mg | 42% | |
| Sodium | 151.03mg | 12% | |
| Potassium | 384.63mg | 16% | |
| Total Carbs | 0.8g | 1% | |
| Sugars | 0.69g | 5% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 21.75g | 83% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.1mg | 11% | |
| Calcium | 7.9mg | 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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