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Orange-Rubbed Pork Roast
Date added: November 27, 2007
- Servings: 6 change
- Calories per serving: 328
- Prep time: 15
- Cook time: 1
Ingredients
- 2 1/4 pound pork, roast, top loin, raw
- 1 tbsp orange peel, fresh, grated
- 1 tsp herb, coriander, ground
- 1 tsp paprika
- 1/2 tsp salt, table
- 1/2 tsp ginger, ground
- 1/4 tsp spice, pepper, black, ground
Recipe Method
1. Trim fat from roast. Rub orange peel onto all sides of roast. In a small bowl stir together coriander, paprika, salt, ginger and pepper. Sprinkle evenly over roast. Place roast on a rack in a shallow roasting pan. Insert an oven-going thermometer into centre of roast.
2. Roast in a 325 F. oven for 1 to 1 1/2 hours or until thermometer registers 155 F. Cover with foil and let stand for 15 minutes before carving. The temperature of the meat after standing should be 160 F.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 328 | 16% |
| Fat 20g | 30% |
| Cholesterol 100mg | 33% |
| Sodium 267mg | 11% |
| Carbohydrates 1g | 16% |
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