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Pork With Orange Preserve Recipe
|Pork loin||3 Pound|
|Catsup||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Garlic||4 Clove (20 gm), chopped|
|Orange zest||To Taste (Preserve)|
Serving size: Complete recipe
Calories 2526 Calories from Fat 1026
% Daily Value*
Total Fat 114 g175%
Saturated Fat 37.6 g188.1%
Trans Fat 0.9 g
Cholesterol 870.8 mg
Sodium 9110.3 mg379.6%
Total Carbohydrates 61 g20.5%
Dietary Fiber 1.9 g7.5%
Sugars 45.2 g
Protein 301 g602.5%
Vitamin A 18.1% Vitamin C 35.3%
Calcium 17.5% Iron 59%
*Based on a 2000 Calorie diet
Cover and refrigerate for about two hours.
Place the meat in a roasting pan and roast at 375 degrees for about two hours, or until the meat is tender, basting frequently with the marinade to prevent drying out.
Place the roast on a serving platter, garnish with the parsley and slivered orange zest preserve and serve.
Orange Zest Preserve:
Remove the peel from one orange.
Slice in very long, thin strips and soak in cold water for one hour.
Boil the peel (zest), covered with water, for fifteen minutes.
Leave in the liquid for two hours, changing the water two or three times.
Boil again for fifteen minutes.
Rinse and drain.
Dissolve one cup sugar with half cup water.
Boil and add the zest.
Add one tablespoon lemon juice and simmer until all the liquid is absorbed.