Directions:
- In a small bowl, combine garlic powder and herbs; rub over pork. Cover and refrigerate for 30 minutes.
- For relish, in a large saucepan, saute onion in oil until tender. Add sugar; cook and stir over medium heat for 10 minutes or until onion is browned. Add the cherries, vinegar and rosemary. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Cool to room temperature.
- Place pork on a rack in a shallow roasting pan lined with foil. Bake at 425° for 25-30 minutes or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with relish. Yield: 8 servings (1 cup relish).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 120.49 Kcal (504 kJ) | ||
| Calories from fat | 41.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.65g | 7% | |
|---|---|---|---|
| Cholesterol | 36.85mg | 12% | |
| Sodium | 31.73mg | 1% | |
| Potassium | 282.23mg | 6% | |
| Total Carbs | 6.46g | 2% | |
| Sugars | 4.82g | 19% | |
| Dietary Fiber | 0.65g | 3% | |
| Protein | 12.26g | 25% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.6mg | 4% | |
| Calcium | 11.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 122.22 Kcal (512 kJ) | ||
| Calories from fat | 42.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.72g | 7% | |
|---|---|---|---|
| Cholesterol | 37.38mg | 12% | |
| Sodium | 32.19mg | 1% | |
| Potassium | 286.3mg | 6% | |
| Total Carbs | 6.55g | 2% | |
| Sugars | 4.89g | 19% | |
| Dietary Fiber | 0.66g | 3% | |
| Protein | 12.43g | 25% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 11.7mg | 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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