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Ginger Applesauce Pork Leg Roast

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.7222
Energy (kCal)169.1696
Carbohydrates (g)45.105
Total fats (g)0.4146
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. To a zip lock bag, add the ginger,worcestershire sauce, mustard, lemon zest, lemon juice and majoram. | 2. Add half the can of applesauce. | 3. Mix in bag thouroughly. | 4. Take a sharp fork and poke holes all over the roast, add roast to bag. | 5. Squeeze all the air out of the bag and squeeze and massage the marinade into the roast, be sure it is completely covered. | 6. Refrigerate at least 2 hours, or overnight, turning the bag now and then. | 7. Line a roaster pan with tinfoil or parchment paper, and place roast in centre of roaster. | 8. Squeeze any marinade left in the bag on top of the roast and spread it evenly with a knife,'til the roast is completely crusted. | 9. Roast in a 400f degree oven for approximately 2 hours,or'til juice runs clear, but do not overcook. | 10. Let stand, covered, for 15 minutes before carving (Because this is a very lean cut of pork, with almost no fat, some of the marinade may burn on the bottom of the roaster on the parchment, it will not hurt the roast); Serve the other half of the appelsauce at the table with the roast. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork leg roast 2 1/2 - 3 lb round 0.0 0.0 0.0 0.0
    ginger 2 -3 tablespoons grated 0.0 0.0 0.0 0.0
    worcestershire sauce 1 tablespoon 13.26 3.3082 0.0 0.0
    dijon mustard 2 tablespoons - - - -
    lemon 1/2 0.6404 0.2058 0.0243 0.0066
    lemon 1/2 0.6404 0.2058 0.0243 0.0066
    marjoram 1 teaspoon 1.626 0.3634 0.076 0.0422
    applesauce 1 can divided 153.6432 41.2276 0.6219 0.3658

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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