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3 hours
Prep: 30 minutes
Cook: 2 hours
953 calories per serving view nutrition facts
4 servings
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| 3 | pounds | pork loin | |
| 5 | slices | onion | |
| 3 | slices | apple | cut in half |
| 1/4 | teaspoon | sage | |
| 1 | can | soup, cream of chicken | |
| 1/4 | cup | sherry | or substitute |
| 1/2 | cup | water |
Make 6 slits almost to bone in pork loin.
Place a slice of onion and applie in each slit.
Rub roast with sage; tie securely.
Roast fat side up at 325 degrees for 2 hours; pour off fat.
Combine soup and wine, pour over meat.
Roast 30 minutes more or until done, baste often with soup (total roasting time 35-40 minutes per pound).
Remove meat from pan.
On top of range, in roasting pan, add water to soup.
Heat stirring to loosen browned bits; serve with roast.
| % Daily Value* | |
| Total Fat 58.0g | 89% |
| Saturated Fat 21.0g | 105% |
| Trans Fat 0.0g | |
| Cholesterol 285mg | 95% |
| Sodium 712mg | 30% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 96.0g | 192% |
| Vitamin A | 3% | Vitamin C | 2% | |
| Calcium | 11% | Iron | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Tips for presenting a holiday dip with class....
A delightful gourmet recipe brought to you by Real Food Direct
