You are here

Pork With Orange Preserve

Anonymous's picture
Anonymous (not verified)
  Pork loin 3 Pound
  Catsup 1⁄3 Cup (5.33 tbs)
  Soy sauce 1⁄2 Cup (8 tbs)
  Honey 2 Tablespoon
  Garlic 4 Clove (20 gm), chopped
  Salt To Taste
  Orange zest To Taste (Preserve)
  Parsley To Taste

Combine the meat with a marinade of catsup, soy sauce, honey, garlic, salt, pepper and thyme.
Cover and refrigerate for about two hours.
Place the meat in a roasting pan and roast at 375 degrees for about two hours, or until the meat is tender, basting frequently with the marinade to prevent drying out.
Place the roast on a serving platter, garnish with the parsley and slivered orange zest preserve and serve.
Orange Zest Preserve:
Remove the peel from one orange.
Slice in very long, thin strips and soak in cold water for one hour.
Boil the peel (zest), covered with water, for fifteen minutes.
Leave in the liquid for two hours, changing the water two or three times.
Boil again for fifteen minutes.
Rinse and drain.
Dissolve one cup sugar with half cup water.
Boil and add the zest.
Add one tablespoon lemon juice and simmer until all the liquid is absorbed.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2526 Calories from Fat 1026

% Daily Value*

Total Fat 114 g175%

Saturated Fat 37.6 g188.1%

Trans Fat 0.9 g

Cholesterol 870.8 mg290.3%

Sodium 9110.3 mg379.6%

Total Carbohydrates 61 g20.5%

Dietary Fiber 1.9 g7.5%

Sugars 45.2 g

Protein 301 g602.5%

Vitamin A 18.1% Vitamin C 35.3%

Calcium 17.5% Iron 59%

*Based on a 2000 Calorie diet

Pork With Orange Preserve Recipe