Directions:
- Rinse pork roast and pat dry. With the tip of a small knife, prick all over roast, lightly. Place on glass or ceramic baking dish.
- In a medium bowl, combine orange juice with garlic, the salt and spices.Cover roast with this mixture. Layer the onion rings on top of roast.
- Cover baking dish with plastic wrap and marinate roast in the refrigerator overnight, at least 8 hours.
- Remove roast from refrigerator and let sit at room temperature for 30 minutes.
- Preheat oven to 325 degrees. Place roast in oven (remove plastic wrap) and roast for 4 hours, approximately, or until internal temperature reaches 185Fdegrees. Baste occasionally with pan juices. (Cover with foil is roast begins to brown too quickly).
- Let roast rest, loosely covered, for 15 minutes before carving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 76.74 Kcal (321 kJ) | ||
| Calories from fat | 25.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.83g | 4% | |
|---|---|---|---|
| Cholesterol | 27.21mg | 9% | |
| Sodium | 1426.82mg | 59% | |
| Potassium | 211.85mg | 5% | |
| Total Carbs | 6.46g | 2% | |
| Sugars | 6.19g | 25% | |
| Dietary Fiber | 0.81g | 3% | |
| Protein | 9.23g | 18% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.9mg | 5% | |
| Calcium | 25.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 78.44 Kcal (328 kJ) | ||
| Calories from fat | 26.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 4% | |
|---|---|---|---|
| Cholesterol | 27.81mg | 9% | |
| Sodium | 1458.47mg | 59% | |
| Potassium | 216.55mg | 5% | |
| Total Carbs | 6.6g | 2% | |
| Sugars | 6.33g | 25% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 9.43g | 18% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.9mg | 5% | |
| Calcium | 26.2mg | 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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