Orange Pork Curry
|Pork loin roast||5 Pound|
|Orange||1 , cut into wedges|
|Canned fruit syrup||1 Cup (16 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Curry powder||1 Tablespoon|
|Salad oil||2 Tablespoon|
|Soy sauce||2 Tablespoon|
Have meatman loosen backbone from ribs, but leave attached.
Cut to within 1 inch of backbone in 1-inch chops.
In each slit, insert orange wedge, peel side out.
Insert skewer lengthwise through chops and fruit.
Tie roast with cord, end to end, and in 2 or 3 places between.
Insert spit; balance roast, securing with holding forks.
Roast on rotisserie, with hood down, over medium coals for 2 to 2 1/2 hours, or till done.
Meanwhile, combine remaining ingredients for sauce.
Raise hood during last 30 minutes and brush meat with sauce.
Serving size: Complete recipe
Calories 5623 Calories from Fat 2090
% Daily Value*
Total Fat 232 g357.6%
Saturated Fat 66.1 g330.7%
Trans Fat 2.3 g
Cholesterol 1814.3 mg604.8%
Sodium 2783.1 mg116%
Total Carbohydrates 257 g85.8%
Dietary Fiber 13 g52.1%
Sugars 235.5 g
Protein 605 g1209.6%
Vitamin A 11.9% Vitamin C 122.1%
Calcium 30.8% Iron 109.4%
*Based on a 2000 Calorie diet