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
686
34% daily value
8 servings
                                       
                                           
     

Fat

45% 29

Saturated

45% 9

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 3

Carbs

17% 50

Carbs (net)

- 47

Fiber

10% 3

Sugars

- 26

Sugars, added

- 20

Protein

96% 48

Cholesterol

53% 158

Sodium

33% 804

Calcium

6% 57

Magnesium

17% 69

Potassium

28% 968

Iron

15% 3

Zinc

28% 4

Phosphorus

71% 500

Vitamin A

8% 75

Vitamin C

27% 16

Thiamin (B1)

67% 1

Riboflavin (B2)

31% 1

Niacin (B3)

68% 14

Vitamin B6

76% 2

Folate equivalent (total)

13% 50

Folate (food)

- 24

Folic acid

- 16

Vitamin B12

22% 1

Vitamin D

0% 1

Vitamin E

5% 1

Vitamin K

6% 5
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