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
549
27% daily value
10 servings
                                       
                                           
     

Fat

36% 24

Saturated

36% 7

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 2

Carbs

13% 40

Carbs (net)

- 38

Fiber

8% 2

Sugars

- 21

Sugars, added

- 16

Protein

77% 38

Cholesterol

42% 126

Sodium

27% 643

Calcium

5% 46

Magnesium

13% 55

Potassium

16% 774

Iron

12% 2

Zinc

30% 3

Phosphorus

57% 400

Vitamin A

7% 60

Vitamin C

14% 13

Thiamin (B1)

67% 1

Riboflavin (B2)

33% 0

Niacin (B3)

68% 11

Vitamin B6

93% 1

Folate equivalent (total)

10% 40

Folate (food)

- 19

Folic acid

- 13

Vitamin B12

43% 1

Vitamin D

322% 48

Vitamin E

5% 1

Vitamin K

3% 4

Sugar alcohols

- 0

Water

- 194
Comments
 
×