- home |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My Menus |
- My Settings |
- Sign In |
- Sign Up
3 hours
Prep: 15 minutes
Cook: 3 hours
543 calories per serving view nutrition facts
10 servings
suggest servings
Be the first to add a photo of this recipe!
| 4 | pounds | pork loin | |
| 1 | x | salt and black pepper | to taste |
| 1/4 | teaspoon | allspice | ground |
| 4 | cups | apple cider | |
| 1 | large | turnip | pared, quartered, sliced into 1/3 inch thick pieces |
| 5 | medium | potatoes | |
| 1 | x | paprika | optional |
Preheat oven to 350F.
Wipe pork with damp paper towels.
Mix 1 tsp salt, 1/2 tsp pepper and the allspice; rub into surface of pork.
Place pork, fat side up, in large roasting pan with cover.
Roast, uncovered, 1 hr.
Pour apple cider into bottom of pan.
Add turnip slices.
Roast, covered, 1 hr.
Meanwhile, pare and quarter potatoes.
Remove roasting pan from oven.
Add potatoes to pan drippings around roast.
Baste vegetables with drippings; then sprinkle with 1 tsp salt and 1/5 tsp pepper.
Roast, covered, 1 hour longer, or until turnip and potatoes are tender.
If desired, sprinkle potatoes with paprika.
Remove roast and vegetables to heated platter; keep warm.
Skim off excess fat from drippings.
Over direct heat, bring remaining drippings to boiling; boil, uncovered, 15 min.
Spoon over pork and vegetables.
| % Daily Value* | |
| Total Fat 29.0g | 44% |
| Saturated Fat 11.0g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 149mg | 50% |
| Sodium 117mg | 5% |
| Total Carbohydrate 17.0g | 6% |
| Dietary Fiber 2.0g | 6% |
| Sugars 1.0g | |
| Protein 52.0g | 103% |
| Vitamin A | 0% | Vitamin C | 11% | |
| Calcium | 6% | Iron | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
General:Saffron is the stigma of Crocus sativus, a flowering plant in the crocus family. Saffron, the world's most expensive spice, is costly because more than 225,000 stigmas must be hand picked to produce one pound. In its pure form, saffron is a mass o...
This is a a good recipe and very close to my own, however after using white sugar for quite a while I tried it with light brown sugar and found that the flavor was almost identical to the REAL KAHLUA.
Curry those chicken legs with this delicious recipe that uses lemon juice and plain yogurt.
