Directions:
- Sprinkle roast with salt and pepper and place, fat side up, on a rack in a shallow roasting pan.
- Bake at 325°, basting occasionally with pan drippings, for about 2 hours and 45 minutes, until a meat thermometer inserted into thickest portion registers 145° (medium-rare), or to desired degree of doneness. Remove roast from pan, reserve drippings; let stand 20 minutes before slicing.
- Pour drippings into a large saucepan; skim fat. Add shallots and cook over medium-high heat, stirring occasionally, until reduced by half. Whisk in port wine.
- Whisk together flour and broths; whisk into wine mixture. Bring to a boil; reduce heat, and simmer, whisking often, 15 minutes or until thickened. Stir in peppercorns; serve with roast. Garnish, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 176.63 Kcal (740 kJ) | ||
| Calories from fat | 80.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.95g | 14% | |
|---|---|---|---|
| Cholesterol | 26.79mg | 9% | |
| Sodium | 65.71mg | 3% | |
| Potassium | 236.75mg | 5% | |
| Total Carbs | 11.22g | 4% | |
| Sugars | 4.56g | 18% | |
| Dietary Fiber | 1.2g | 5% | |
| Protein | 8.25g | 17% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 1.2mg | 6% | |
| Calcium | 20.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 169.66 Kcal (710 kJ) | ||
| Calories from fat | 77.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.6g | 14% | |
|---|---|---|---|
| Cholesterol | 25.74mg | 9% | |
| Sodium | 63.11mg | 3% | |
| Potassium | 227.41mg | 5% | |
| Total Carbs | 10.78g | 4% | |
| Sugars | 4.38g | 18% | |
| Dietary Fiber | 1.15g | 5% | |
| Protein | 7.92g | 17% | |
| Vitamin C | 3mg | 5% | |
| Iron | 1.1mg | 6% | |
| Calcium | 19.3mg | 2% | |
* 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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