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Ingredientes
- 10 lb. pork rib end roast
- 1 cup Italian parsley – chopped
- 4 cloves garlic – chopped
- ¼ cup Ballymaloe Gourmet Irish Ketchup (or any ketchup)
Direcciones
- Preheat Oven 350 degrees:
- Gently, make slits under the skin of the pork roast to stuff the parsley and garlic.
- Rub the Ballymaloe ketchup all over the pork roast.
- Place in a baking pan with a cup of water and roast 25 minutes per pound or until the juices run clear.
- Let the roast rest approximately 10 minutes before cutting.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 405g | |
| Recipe makes 8 servings | |
| Calories 1104 | |
| Calories from Fat 838 | 76% |
| Total Fat 92.94g | 116% |
| Saturated Fat 29.9g | 120% |
| Trans Fat 0.87g | |
| Cholesterol 318mg | 106% |
| Sodium 326mg | 14% |
| Potassium 1005mg | 29% |
| Total Carbs 0.88g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.07g | 0% |
| Protein 61.69g | 99% |
