Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
790
Calories
41g
Protein
16g
Fat
118g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Honey | 1 tbsp (21g) | 64 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 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
- ¼ teaspoon black pepper
- 1½ tablespoons flour
- 1 teaspoon ground mustard
- ½ teaspoon dried sage leaves
- 1 teaspoon salt
- 3 pound (about 1.5 kg ) pork butt roast
- 1 cup applesauce
- ¼ teaspoon ground cinnamon
- ⅓ cup honey
- ¼ teaspoon ground nutmeg
Directions
1
Preheat oven to 325°F (about 165°C).
2
Mix together pepper, flour, mustard, sage, and salt to get a rub.
3
Apply rub to pork roast and set aside.
4
Line a roasting pan with foil and spray with cooking spray .
5
Place roast in pan and bake for 30 minutes.
6
Mix together applesauce, cinnamon, honey, and nutmeg as a glaze.
7
Remove roast from oven and spread with glaze.
8
Return glazed roast to oven and bake until you get an internal temperature of 165°F (74°C), about 50–60 minutes.
Recipe sourced from
wikibooks