Directions:
- In a Dutch oven, brown roast in oil on all sides. In a small bowl, combine wine, brown sugar, soy sauce, ginger, garlic and bouillon; pour over roast.
- Bring to a boil. Reduce heat to low; cover and cook for 45-60 minutes or until pork is tender, basting occasionally with pan juices.
- Remove roast to a serving platter; keep warm. Pour drippings and loosened browned bits into a 2-cup measuring cup; skim fat. Add enough water to measure 1-1/2 cups. Return to pan.
- Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 204.1 Kcal (855 kJ) | ||
| Calories from fat | 33.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 6% | |
|---|---|---|---|
| Cholesterol | 87.88mg | 29% | |
| Sodium | 354.1mg | 15% | |
| Potassium | 595.77mg | 13% | |
| Total Carbs | 4.8g | 2% | |
| Sugars | 2.66g | 11% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 33.13g | 66% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.5mg | 9% | |
| Calcium | 13.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 115.79 Kcal (485 kJ) | ||
| Calories from fat | 18.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.1g | 6% | |
|---|---|---|---|
| Cholesterol | 49.86mg | 29% | |
| Sodium | 200.89mg | 15% | |
| Potassium | 337.99mg | 13% | |
| Total Carbs | 2.72g | 2% | |
| Sugars | 1.51g | 11% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 18.8g | 66% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.9mg | 9% | |
| Calcium | 7.5mg | 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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