Directions:
- Combine the pepper and cardamom; rub over roasts. In a large bowl, combine the soy sauce, vinegar, tomato paste, garlic powder and paprika. Pour half into each of two large resealable plastic bags; place each roast in one of the bags. Seal bags and turn to coat; refrigerate overnight.
- Drain and discard marinade. Place each roast in a roasting pan. Bake, uncovered, at 350° for 2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 24-30 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.5 Kcal (764 kJ) | ||
| Calories from fat | 51.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.77g | 9% | |
|---|---|---|---|
| Cholesterol | 73.69mg | 25% | |
| Sodium | 1416.63mg | 59% | |
| Potassium | 568.82mg | 12% | |
| Total Carbs | 3.66g | 1% | |
| Sugars | 0.69g | 3% | |
| Dietary Fiber | 0.98g | 4% | |
| Protein | 29.08g | 58% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 3.1mg | 17% | |
| Calcium | 23.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 116.64 Kcal (488 kJ) | ||
| Calories from fat | 33.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.69g | 9% | |
|---|---|---|---|
| Cholesterol | 47.1mg | 25% | |
| Sodium | 905.44mg | 59% | |
| Potassium | 363.56mg | 12% | |
| Total Carbs | 2.34g | 1% | |
| Sugars | 0.44g | 3% | |
| Dietary Fiber | 0.63g | 4% | |
| Protein | 18.58g | 58% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 2mg | 17% | |
| Calcium | 14.8mg | 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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