Directions:
- Grate peel of 1 orange, then juice all of the oranges. In a small saucepan, combine orange juice and peel. Bring to a boil. Reduce heat and simmer until volume is reduced by half.
- In a medium saucepan, combine cranberry sauce, cinnamon, allspice, vinegar and salt. Combine corn starch and water; mix well. Add to the cranberry sauce mixture with orange juice mixture. Cook and stir over medium heat until thickened. Let cool.
- Rub roast with kosher salt. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 60-80 minutes or until meat thermometer reads 160°. Brush cranberry mixture over roast during the last half hour of baking. Heat remaining cranberry mixture and serve with pork. Yield: 8-12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 325.92 Kcal (1365 kJ) | ||
| Calories from fat | 61.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.81g | 10% | |
|---|---|---|---|
| Cholesterol | 149.69mg | 50% | |
| Sodium | 414.06mg | 17% | |
| Potassium | 1003.42mg | 21% | |
| Total Carbs | 9.56g | 3% | |
| Sugars | 6.33g | 25% | |
| Dietary Fiber | 1.42g | 6% | |
| Protein | 50.59g | 101% | |
| Vitamin C | 36.6mg | 61% | |
| Iron | 2.3mg | 13% | |
| Calcium | 42.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 106.4 Kcal (445 kJ) | ||
| Calories from fat | 20.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.22g | 10% | |
|---|---|---|---|
| Cholesterol | 48.87mg | 50% | |
| Sodium | 135.17mg | 17% | |
| Potassium | 327.57mg | 21% | |
| Total Carbs | 3.12g | 3% | |
| Sugars | 2.07g | 25% | |
| Dietary Fiber | 0.46g | 6% | |
| Protein | 16.52g | 101% | |
| Vitamin C | 12mg | 61% | |
| Iron | 0.7mg | 13% | |
| Calcium | 13.8mg | 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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