RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1447
| View Recipe |
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| Recipe Name: |
Orange Dijon Pork Loin |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
90.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
325 |
Approx. Cost/Serving: |
$2.46
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Apricot and Walnut Brown Rice Stuffing |
| Comments: |
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Ingredients:
0.25 Cup worcestershire sauce
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Directions:
Preheat oven to 325 degrees.
Combine thyme, salt, sage, allspice and pepper and rub evenly over roast. Place roast in a lightly greased 13 x 9-inch pan.
Place pork in oven, incovered for 1 hour.
Meanwhile, bring marmalade, Dijon, Worcestershire, ginger and garlic to a boil in a small saucepan over medium heat. Serve with pork loin.
Cover pork and bake 30 more minutes or until a meat thermometer inserted into thickest portion registers 160 degrees.
Let rest 10 minutes. Slice and top with Orange Dijon Sauce. |
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| Nutrition per Serving: |
| Calories: |
536 |
Total Carbs: |
33.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
140.0 |
Fat: |
20.8 |
Protein: |
50.58 |
| Fiber: |
0.54 |
Sodium: |
699.04 |
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