Marinated Pork Roast

Recipesfull introduces to you: Pork Recipes. (Marinated Pork Roast). This is a great marinade for any meat. I especially like it on pork roasts, but it can easily be used on chicken or ribs.

Brief

Prep 15 mins

Cook: 2hrs

Additional: 2hrs

Total: 4hrs15 mins

Servings: 8

Yield: 8 servings

Marinated Pork Roast

Ingredients

1 (4 pound) pork roast

½ cup Worcestershire sauce

2 tablespoons honey

2 tablespoons cider vinegar

½ teaspoon mustard seed

½ teaspoon mustard powder

1 teaspoon lemon pepper

½ teaspoon celery salt

1 clove garlic

minced

Herb Roasted Pork Loin and Potatoes

Dinner

Directions

Step 1

Prepare grill for indirect heat.

Step 2

In a large resealable plastic bag combine the Worcestershire sauce honey vinegar mustard seed mustard powder lemon pepper celery salt and garlic; seal and mix ingredients. Place the roast in the plastic bag press air out of bag and seal. Marinate for 2 hours in the refrigerator turning the roast occasionally to help coat while marinating.

Step 3

Lightly oil grill grate. Place roast on grill and discard marinade. Cover and cook for 1 1/2 to 2 hours or until internal temperature is 145 degrees F (63 degrees C).

Nutritional Information

Marinated Pork Roast

Servings Per Recipe:8

Calories: 410

% Daily Value *

Protein: 48.6g 97%

Carbohydrates: 8g 3%

Dietary Fiber: 0.1g

solublefiber: 0g

insolublefiber: 0g

Sugars: 6.1g

monosaccharides: 4.2g

disaccharides: 0.1g

othercarbs: 1.8g

Fat: 19.1g 29%

Saturated Fat: 6.3g 31%

monoFat: 7.7g

polyFat: 2.3g

transfattyacid: 0.2g

Cholesterol: 145.3mg 48%

water: 177.2g

ash: 2.1g

Vitamin A Iu: 25.1IU 1%

Vitamin are: 6.1RE

Vitamin acarotenoid: 1.4RE

Vitamin aretinol: 4.7RE

Vitamin acarotene: 7.5mcg

Vitamin B1Thiamin: 1mg

Vitamin B2riboflavin: 0.4mg

Vitamin B3niacin: 12.8mg

Niacin Equivalents: 21.2mg 106%

Vitamin B6: 1.6mg 82%

Vitamin B12: 1.2mcg 20%

Vitamin C: 2.4mg 4%

Vitamin ealphaequivalents: 0.3mg

Vitamin eiu: 0.4IU 1%

Vitamin emg: 0.3mg

Folate: 1.7mcg

Vitamin k: 0.2mcg

pantothenicacid: 1.6mg 16%

Calcium: 38.2mg 4%

copper: 0.2mg 8%

Iron: 2.2mg 12%

Magnesium: 58.1mg 15%

manganese: 0mg 2%

phosphorus: 503.9mg 50%

Potassium: 958.6mg 27%

selenium: 60.7mcg 87%

Sodium: 424.2mg 18%

zinc: 4mg 27%

100capric: 0g

120lauric: 0g

140myristic: 0.3g

160palmitic: 5.7g

180stearic: 3g

161palmitol: 0.7g

181oleic: 10.8g

201eicosen: 0.2g

182linoleic: 2.3g

183linolenic: 0.2g

204arachidon: 0.2g

omega3fattyacid: 0.1g

omega6fattyacid: 2.1g

alanine: 2.7g

arginine: 2.9g

cystine: 0.6g

glycine: 2.4g

histidine: 1.8g

isoleucine: 2.1g

leucine: 3.7g

lysine: 4.1g

methionine: 1.2g

phenylalanine: 1.8g

proline: 2g

serine: 1.9g

threonine: 2.1g

tryptophan: 0.6g

tyrosine: 1.6g

valine: 2.5g

alcohol: 0g

caffeine: 0mg

pyramidFat: 0

pyramidmeat: 0

exchangemeat: 0

energy: 451.6

asparticacid: 4.2g

glutamicacid: 7.1g

Thiamin: 1.8mg 120%

riboflavin: 0.6mg 34%

boron: 31.7mg

fluoride: 0.4mg

40butyric: 0g

60caprioc: 0g

80caprylic: 0g

221erucic: 0g

184stearidon: 0g

205epa: 0g

225dpa: 0g

226dha: 0g

exchangeothercarbs: 0

chromium: 0.1mcg

phytosterols: 0.3mg

exchangeveryleanmeat: 0

exchangestarch: 0

exchangeFat: 0

Vitamin diu: 0IU

Vitamin dmcg: 0mcg

pyramidvegetables: 0

exchangevegetables: 0

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.