Directions:
- In a bowl, combine the orange juice, lemon juice, ginger, 1 teaspoon garlic, oregano, cinnamon and coriander. Cover and refrigerate 1 cup for sauce. Pour remaining marinade into a large resealable plastic bag; add pork and onion. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally.
- Drain and discard marinade; place the roast on a rack in a shallow roasting pan coated with cooking spray. Bake at 350° for 1 hour or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing.
- In a small nonstick saucepan, saute shallot and remaining garlic in butter for 1 minute. Sprinkle with flour; cook and stir until blended. Gradually stir in the broth, jelly and reserved juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 316.84 Kcal (1327 kJ) | ||
| Calories from fat | 58.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.48g | 10% | |
|---|---|---|---|
| Cholesterol | 104.88mg | 35% | |
| Sodium | 129.22mg | 5% | |
| Potassium | 825.39mg | 18% | |
| Total Carbs | 26.03g | 9% | |
| Sugars | 19.06g | 76% | |
| Dietary Fiber | 1.11g | 4% | |
| Protein | 34.98g | 70% | |
| Vitamin C | 37.8mg | 63% | |
| Iron | 1.8mg | 10% | |
| Calcium | 35.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 105.79 Kcal (443 kJ) | ||
| Calories from fat | 19.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.16g | 10% | |
|---|---|---|---|
| Cholesterol | 35.02mg | 35% | |
| Sodium | 43.14mg | 5% | |
| Potassium | 275.59mg | 18% | |
| Total Carbs | 8.69g | 9% | |
| Sugars | 6.36g | 76% | |
| Dietary Fiber | 0.37g | 4% | |
| Protein | 11.68g | 70% | |
| Vitamin C | 12.6mg | 63% | |
| Iron | 0.6mg | 10% | |
| Calcium | 12mg | 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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