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Ingredientes
- 3 lb Pork roast
- 1 pkt Knorrs onion soup mix
- 1 c. White wine
- 2 bag or possibly carrots peeled and cut into 2" pcs
- 7 x Potatoes peeled and cut into 2" cubes
- 1 x Carrot finely minced
- 1 x Celery stalk finely minced
- 1/2 x Green pepper finely minced
- 1 sm Onion finely minced
- 3 x Cloves garlic
- 1 tsp Dry mustang
- 1/2 tsp Cayanne pepper
- Â Â Salt and Pepper
- Â Â Butter
Direcciones
- Preheat Oven to 400 Deg
- 1. Sautee minced carrot, celery, onion, garlic and green pepper in butter for two min. Add in mustard, cayanne pepper and a healthy pinch of salt and pepper. Let cold.
- 2. Prepare the roast. Salt and pepper on all sides. Make tiny slits or possibly pockets on side facing up. When the vegetable mix is cold sufficient to handle, fill the little slits with the mix. Any excess should be spread on top.
- 3. Follow the directions on the back the the onion soup mix for preparation eliminating one c. of water and replacing with the wine.
- 4. Open the cooking bag on a roasting tray big sufficient to hold the roast and vegetables. Place the roast in the center of the bag and arrange the carrots and potatoes around the roast.
- 5. Pour the soup/wine mix into the bag with the roast and vegetable. Close the bag with the provided twist ties and poke four or possibly five small holes in the top of the bag.
- 6. Cook till roast is done. Approximately 1.5-2 hrs in a 400 deg oven.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 417g | |
| Recipe makes 6 servings | |
| Calories 528 | |
| Calories from Fat 225 | 43% |
| Total Fat 25.38g | 32% |
| Saturated Fat 13.16g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 133mg | 44% |
| Sodium 239mg | 10% |
| Potassium 1379mg | 39% |
| Total Carbs 36.47g | 10% |
| Dietary Fiber 4.8g | 16% |
| Sugars 2.97g | 2% |
| Protein 31.39g | 50% |
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