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Walnut Encrusted Pork Roast

Makes: 8 servings
Roast 325°F1 hr 15 mins to 1 hr 30 mins
Walnut Encrusted Pork Roast
Ingredients
  • 1 2 - 2 1/2 pound  boneless pork top loin roast (single loin)
  • 1/3  cup  finely chopped walnuts
  • 1  tablespoon  snipped fresh rosemary
  • 1/2  cup  merlot or dry red wine
  • 1  cup  canned lingonberries (about 2/3 of a 14.5-oz. jar) or whole cranberry sauce (about 1/2 of a 16-oz. jar)
  • 1  tablespoon  lemon juice
  • 1  sprig  fresh rosemary (about 6 inches)
Directions

1. Preheat oven to 325 degree F. Place roast on a rack in a shallow baking pan. Combine walnuts and snipped rosemary; press over top and sides of roast. Sprinkle with salt and pepper. Roast for 1-1/4 to 1-1/2 hours or until internal temperature reaches 160 degree F and juices run clear.

2. Meanwhile, in a small saucepan combine remaining ingredients. Bring to boiling. Reduce heat. Boil gently, uncovered, about 15 minutes or until sauce is reduced to 1 cup. Allow sauce to cool 15 minutes. Remove rosemary sprig. (Sauce thickens slightly as it cools.) Spoon sauce over slices of pork roast. Pass remaining sauce. Makes 8 servings.

Nutrition Facts (Walnut Encrusted Pork Roast)
  • Servings Per Recipe 8,
  • cal. (kcal) 265,
  • Fat, total (g) 11,
  • chol. (mg) 57,
  • sat. fat (g) 3,
  • carb. (g) 19,
  • fiber (g) 1,
  • pro. (g) 19,
  • vit. A (IU) 0,
  • vit. C (mg) 1,
  • sodium (mg) 92,
  • calcium (mg) 0,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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