Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Molasses | 1 tbsp (20g) | 58 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3¼ pounds tied boneless pork loin end roast
- 1 tbsp olive oil
- 1½ tsp coriander
- 1¼ tsp salt
- ¾ tsp cumin
- ½ tsp cayenne pepper
- 2 tbsp apple cider vinegar
- 2 tbsp molasses
- 1 tbsp grated ginger
- 2 cloves garlic, minced
Directions
Preheat oven to 450°F.
Rub pork with oil.
Combine next 4 ingredients.
Rub over pork, place in roasting pan.
Roast 15 minutes.
Reduce oven temp to 350°F.
Roast, basting with pan juices, 2 hours or until done.
In pot, combine vinegar, molasses, ginger, 2 tbsp water and garlic, bring to a boil.
Cook until syrupy, 1 minute.
Brush pork with glaze.
Roast 15 minutes.
Transfer meat to serving platter, let stand 10 minutes before slicing.
Category:World Recipes
Category:Cider vinegar Recipes
Category:Pork loin Recipes
Category:Molasses Recipes
Category:Garlic Recipes
Category:Ginger Recipes