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Nutrition Facts
Serving Size 687 g
(Approx. 6 Servings)
Amount Per Serving
Calories 830 Calories From Fat 290
% Daily Value*
Total Fat 33 g 51%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 215 mg 72%
Sodium 1930 mg 80%
Total Carbohydrate 62 g 21%
Dietary Fiber 10 g 40%
Sugars 14 g
Protein 74 g
Vitamin A 420% Iron 40%
Vitamin C 90% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pork Loin Roast With Pecan & Apple Gravy
Prep Time
20 minutes
Cook Time
1 h 30 m
Total Time
1 h 50 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 cup(s) pecans
1 1/2 cup(s) French bread, day old and processed into breadcrumbs
6 pancetta, chopped thin
1/3 cup(s) Italian flat leaf parsley
1 Tbsp heinz horseradish sauce
4 Lb pork loin roast
1 1/2 Tbsp kosher salt
3 butternut squash, halved, deseeded and cut into 2 inch pieces
1 green onions, chopped
2 Tbsp extra virgin olive oil
2 Tbsp unsalted butter
1/3 cup(s) flour
1 1/2 cup(s) chicken stock
1 cup(s) apple juice
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Instructions

1
Preheat oven to 450°F.
2
Process nuts in a food processor until finely chopped.
3
Add breadcrumbs, pancetta, parsley and horseradish to pecans and process until combined.
4
With skin-side up, score pork crossways to fat layer with sharp knife at 1-inch intervals. Turn pork over; cut a vertical slit partially through the thick end.
5
Open thick end and place nut mixture down the center, then beginning at thicker end, roll up to enclose filling.
6
Tie at 2-inch intervals with white kitchen string.
7
Place pork, skin-side up, in a roasting pan and rub salt into the scored skin.
8
Roast in preheated oven for 25 minutes or until rind crackles. Remove from oven.
9
Reduce temperature to 350°F.
10
Coat squash and onions with oil and spoon around pork.
11
Roast for another 30 to 45 minutes or until internal temperature reaches 150°F then remove from oven.
12
Transfer pork to a serving platter and surround with vegetables. Cover with foil and set aside 10 minutes to rest.
13
For gravy, strain drippings from roasting pan into a bowl and melt butter in roasting pan over medium heat until foaming.
14
Stir in flour and cook 2 minutes or until mixture bubbles. Gradually add chicken stock and stir until mixture thickens then stir in apple juice and pan drippings; boil gently 5 minutes.
15
Remove string and slice pork loin 1-inch thick and serve with gravy.

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