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Potato Pork Roast With Apple Sauce Recipe
|Boneless pork loin chops||1 1⁄2 Kilogram (4 Chops)|
|Oil||2 Tablespoon (1 Plus 1, Divided)|
|Coarse salt||2 Teaspoon (Cooking Salt)|
|Grated parmesan cheese||1 Tablespoon|
|For apricot seasoning|
|Stale breadcrumbs||1⁄3 Cup (5.33 tbs)|
|Finely chopped dried apricots||1⁄4 Cup (4 tbs)|
|Chopped walnuts/Pecans||2 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
|Sweet sherry||3 Teaspoon|
Serving size: Complete recipe
Calories 3650 Calories from Fat 1438
% Daily Value*
Total Fat 160 g246.9%
Saturated Fat 45.2 g226.1%
Trans Fat 1 g
Cholesterol 1018.2 mg
Sodium 4581.1 mg190.9%
Total Carbohydrates 187 g62.4%
Dietary Fiber 27.2 g108.6%
Sugars 36.1 g
Protein 355 g709.3%
Vitamin A 693.6% Vitamin C 421.5%
Calcium 52.7% Iron 99.3%
*Based on a 2000 Calorie diet
This can take a little less or more time.
Reduce oven temperature to moderate, bake further 1 hour or until the juices are clear when pork is pierced with skewer in meatiest part.
Add kumara and potatoes to the baking dish after the temperature has been reduced to moderate.
Sprinkle potatoes with cheese; these will take 45 minutes to 1 hour to cook, depending on size of vegetables.
Do not turn pork or vegetables during cooking.
An occasional (once or twice will do) basting or brushing with some of the pan drippings will be enough to brown the food.