Directions:
- In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat. Cover and steep for 1 hour. Strain figs, discarding the lemon, cinnamon stick and cloves. Reserve liquid and set aside.
- Sprinkle roast with salt, ground cinnamon and pepper. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. In a small bowl, combine the orange juice, honey and reserved liquid; brush over pork. Bake 30-60 minutes longer or until a meat thermometer reads 160°, basting occasionally.
- Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a large saucepan. Add figs. Combine cornstarch and broth until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Yield: 16 servings (6-1/4 cups sauce).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 297.16 Kcal (1244 kJ) | ||
| Calories from fat | 40.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.54g | 7% | |
|---|---|---|---|
| Cholesterol | 93.56mg | 31% | |
| Sodium | 287.4mg | 12% | |
| Potassium | 790.78mg | 17% | |
| Total Carbs | 24.55g | 8% | |
| Sugars | 18.68g | 75% | |
| Dietary Fiber | 2.98g | 12% | |
| Protein | 32.45g | 65% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 2mg | 11% | |
| Calcium | 58.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 127.53 Kcal (534 kJ) | ||
| Calories from fat | 17.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.95g | 7% | |
|---|---|---|---|
| Cholesterol | 40.15mg | 31% | |
| Sodium | 123.34mg | 12% | |
| Potassium | 339.38mg | 17% | |
| Total Carbs | 10.54g | 8% | |
| Sugars | 8.02g | 75% | |
| Dietary Fiber | 1.28g | 12% | |
| Protein | 13.93g | 65% | |
| Vitamin C | 2.6mg | 10% | |
| Iron | 0.9mg | 11% | |
| Calcium | 25mg | 6% | |
* 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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