Directions:
- In a small bowl, combine soy sauce and mustard; rub over roast.
- In a shallow bowl, combine fennel and caraway seeds; coat roast with roast. Cover; refrigerate for at least 2 hours.
- Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1 hour and 20 minutes or until a meat thermometer reads 160°. Cover and let stand for 10 minutes.
- For sauce, in a small saucepan, combine the mustard, cornstarch and water until smooth. Stir in corn syrup and vinegar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with roast. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 323.81 Kcal (1356 kJ) | ||
| Calories from fat | 46.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.16g | 8% | |
|---|---|---|---|
| Cholesterol | 140.59mg | 47% | |
| Sodium | 716.81mg | 30% | |
| Potassium | 968.67mg | 21% | |
| Total Carbs | 15.32g | 5% | |
| Sugars | 12.97g | 52% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 53.83g | 108% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 3mg | 16% | |
| Calcium | 40.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 115.1 Kcal (482 kJ) | ||
| Calories from fat | 16.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.83g | 8% | |
|---|---|---|---|
| Cholesterol | 49.97mg | 47% | |
| Sodium | 254.79mg | 30% | |
| Potassium | 344.31mg | 21% | |
| Total Carbs | 5.44g | 5% | |
| Sugars | 4.61g | 52% | |
| Dietary Fiber | 0.4g | 5% | |
| Protein | 19.13g | 108% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 1.1mg | 16% | |
| Calcium | 14.5mg | 4% | |
* 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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