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Ingredientes
- 1 Tbsp. Vegetable oil
- 2 lb Boneless pork loin roast
- 1 1/2 c. Minced onions
- 1/2 c. Minced carrot
- 1 x Clove garlic, chopped
- 2 can Apricot nectar, (12 ounce. each)
- 1 tsp Dry mustard
- 1 tsp Salt Watercress
Direcciones
- Heat oil in Dutch oven over medium-high heat. Add in pork and brown on all sides. Add in onions, carrot and garlic; cook 3 to 5 min till onions are tender. Add in nectar, mustard, salt and sufficient water to almost cover pork.
- Bring to a boil. Cover and bake 1 1/2 hrs in preheated 375 degrees oven till meat thermometer inserted in thickest part reads 170 degrees. Remove pork; keep hot. Boil pan juices about 5 min till thickened. Serve pork with sauce; garnish with watercress.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1726g | |
| Calories 1534 | |
| Calories from Fat 497 | 32% |
| Total Fat 55.43g | 69% |
| Saturated Fat 15.19g | 61% |
| Trans Fat 0.35g | |
| Cholesterol 314mg | 105% |
| Sodium 462mg | 19% |
| Potassium 3254mg | 93% |
| Total Carbs 162.31g | 43% |
| Dietary Fiber 11.1g | 37% |
| Sugars 141.83g | 95% |
| Protein 101.17g | 162% |
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