16 Ingredients
  • 1/2 pound ground pork sausage
  • 1 3/4 cups herb-seasoned stuffing mix
  • 1 large ripe Bartlett pear, peeled and chopped
  • 1/2 red bell pepper, finely chopped
  • 1/3 cup chopped dried figs
  • 1/2 cup hot chicken broth
  • 1 tablespoon fresh minced thyme
  • 1 (4-pound) boneless pork loin roast
  • 1 teaspoon salt
  • 1 to 2 tablespoons cracked pepper
  • 1 (11.5-ounce) jar fig preserves
  • 1 cup Madeira wine
  • 2 tablespoons balsamic vinegar
  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • Garnishes: dried figs, Bartlett pear slices, fresh parsley sprigs
Nutrition
305
15% daily value
18 servings
                                       
                                           
     

Fat

20% 13

Saturated

20% 4

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

7% 22

Carbs (net)

- 21

Fiber

5% 1

Sugars

- 12

Sugars, added

- 9

Protein

43% 21

Cholesterol

23% 70

Sodium

15% 357

Calcium

3% 25

Magnesium

7% 31

Potassium

9% 430

Iron

7% 1

Zinc

17% 2

Phosphorus

32% 222

Vitamin A

4% 33

Vitamin C

8% 7

Thiamin (B1)

37% 0

Riboflavin (B2)

18% 0

Niacin (B3)

38% 6

Vitamin B6

52% 1

Folate equivalent (total)

6% 22

Folate (food)

- 11

Folic acid

- 7

Vitamin B12

24% 1

Vitamin D

4% 1

Vitamin E

3% 0

Vitamin K

2% 2
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