sneezles
12-18-2000, 03:11 PM
Found this in MasterCook. Not sure if it the same cut as you have but I don't think it would matter.
* Exported from MasterCook *
Pork Roast with Cherry Sauce
Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds boneless pork rib-end roast (Chef's Prime)
1 tablespoon brown sugar
1 tablespoon red wine vinegar
1/2 teaspoon nutmeg
1 Dash salt
1/2 cup water
1/2 cup unsweetened pineapple juice
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1 tablespoon cornstarch
1/4 teaspoon instant chicken bouillon granules
1/4 teaspoon nutmeg
1 Dash black pepper
1/2 cup dried tart red cherries
Stir together the 1 tablespoon brown sugar, 1 tablespoon red wine vinegar, 1/2 teaspoon nutmeg, and dash of salt. Score top of roast if desired. Rub vinegar mixture onto surface of meat. Place on rack in roasting pan. Roast in a 350 degree F. oven for 50 minutes or until internal temperature reaches 155-160ºF. Remove from pan; cover with foil while preparing sauce.
Deglaze pan with water; pour into a small saucepan. Combine pineapple juice, 2 tablespoons vinegar, 1 tablespoon brown sugar, cornstarch, chicken bouillon granules, 1/4 teaspoon nutmeg and pepper. Add to saucepan. Cook and stir until thickened and bubbly. Stir in cherries. Cook and stir 2 minutes more.
Slice meat to serve. Serve with cherry sauce.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 223 Calories; 8g Fat (31.9% calories from fat); 23g Protein; 18g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 530mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Fruit; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 888 0 0 0 0 0 0 0 0 0 26441 0 0 26525
* Exported from MasterCook *
Pork Roast with Cherry Sauce
Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds boneless pork rib-end roast (Chef's Prime)
1 tablespoon brown sugar
1 tablespoon red wine vinegar
1/2 teaspoon nutmeg
1 Dash salt
1/2 cup water
1/2 cup unsweetened pineapple juice
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1 tablespoon cornstarch
1/4 teaspoon instant chicken bouillon granules
1/4 teaspoon nutmeg
1 Dash black pepper
1/2 cup dried tart red cherries
Stir together the 1 tablespoon brown sugar, 1 tablespoon red wine vinegar, 1/2 teaspoon nutmeg, and dash of salt. Score top of roast if desired. Rub vinegar mixture onto surface of meat. Place on rack in roasting pan. Roast in a 350 degree F. oven for 50 minutes or until internal temperature reaches 155-160ºF. Remove from pan; cover with foil while preparing sauce.
Deglaze pan with water; pour into a small saucepan. Combine pineapple juice, 2 tablespoons vinegar, 1 tablespoon brown sugar, cornstarch, chicken bouillon granules, 1/4 teaspoon nutmeg and pepper. Add to saucepan. Cook and stir until thickened and bubbly. Stir in cherries. Cook and stir 2 minutes more.
Slice meat to serve. Serve with cherry sauce.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 223 Calories; 8g Fat (31.9% calories from fat); 23g Protein; 18g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 530mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Fruit; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 888 0 0 0 0 0 0 0 0 0 26441 0 0 26525