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Pork Roast with Fruit Sauce
Servings: 4
¼ package (10 oz pkg.) frozen chopped spinach
1 tsp. salad oil
½ small onion, minced
½ slice whole wheat or white bread, minced
¾ tsp. salt, divided
1 1/8 lb. boneless pork loin roast
¼ tsp. coarsely ground black pepper
1½ tsp. Dijon mustard
1 Tbsp. minced parsley
2 medium turnips (approx. ¾ lbs.)
2 medium potatoes (approx. ¾ lbs.)
1/8 cup milk
¾ lb. green beans
½ cup mixed dried fruit, chopped
½ cup apple juice
3/8 cup water
1½ tsp. all-purpose flour
1 Tbsp. brown sugar
1 chicken bouillon cube
Thaw spinach and drain well. Over medium heat, heat oil in nonstick 10-inch skillet; add onion and ¼ teaspoon salt and cook until onion is tender and golden. Stir in minced bread and spinach. Preheat oven to 325°F. Trim any fat from pork loin roast. Starting from a long side, cut port loin roast horizontally almost but not all the way through. Spread pork roast open; spread cut sides with spinach mixture. Fold pork roast closed and tie with string at 1-inch intervals. Place pork roast on rack in small roasting pan. Sprinkle with pepper and ½ teaspoon salt. Insert meat thermometer into thickest part of roast. Roast pork 1 hour or until meat thermometer reaches 160°F. After pork has roasted 45 minutes, remove roast from oven and spread with mustard. Sprinkle mustard with parsley to coat; return pork to oven. While pork is roasting, peel turnips and potatoes; cut each into quarters. In 2-quart saucepan over high heat, heat potatoes, turnips and ???
Fruit Sauce:
In 1-quart saucepan over high heat, combine dried fruit and apple juice and bring to a boil. Reduce heat to low; cover and simmer 3 minutes to soften dried fruit. In measuring cup, stir together water and flour. Into fruit mixture, stir flour mixture, brown sugar, and chicken bouillon cube; heat to boiling over high heat. Reduce heat to low; simmer 1 minute. Pour sauce into gravy boat or bowl. Serve sauce over pork roast.
Provided by Good Housekeeping
Nutrition Facts per Serving for Pork Roast with Fruit Sauce |
Serving Size | 1½ cups (501 gm) |
Total Calories | 348 | | |
Calories from Fat | 81 | | |
| | | |
Total Fat | 9 | gm | 13% |
Saturated Fat | 3 | gm | 13% |
Cholesterol | 56 | mg | 19% |
Sodium | 760 | mg | 32% |
Total Carbohydrates | 46 | gm | 15% |
Dietary Fiber | 2 | gm | 7% |
Sugars | 16 | gm | |
Protein | 24 | gm | |