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    You are in: Home / Recipes / Apple Cider Marinated Rack of Pork Roast Recipe
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    Apple Cider Marinated Rack of Pork Roast

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on October 27, 2012

      Beautiful! Made all as directed apart from the cooking time seemed a bit light-on so cooked at 220C/430F for 20 minutes to crisp up the crackling followed by 190C / 375F for an hour. Meat was done perfectly and still nice and moist. While cripsy and delicious I blackened the crackling a little bit too much, so next time will stick with 190C / 375F for 1.5 hours. Loved the drizzling sauce, nice apple flavor along with a touch of sweetness from the honey. I also wrapped a little foil around the ribs to stop them burning.

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    • on January 22, 2008

      We enjoyed this tonight. I did not have a grainy mustard so just used dry mustard. My 5 pound roast needed 2 hours + to cook. When the thermometer read 160 degrees it was still a little to pink by the bone, after I cut the ends off. I over did on the honey by 1 1/2 times but the flavor of the cider vinegar still came out in the gravy. There was more flavor on the outside of the roast then inside I thought. I wonder if a person poked holes in the roast before marinading if this would lend to more flavor in the meat. I might even make a few cuts in the roast next time and put a half clove of garlic in them. Made for *Zaar Tag* game 2008

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    Nutritional Facts for Apple Cider Marinated Rack of Pork Roast

    Serving Size: 1 (211 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 427.9
     
    Calories from Fat 258
    60%
    Total Fat 28.7 g
    44%
    Saturated Fat 5.4 g
    27%
    Cholesterol 102.8 mg
    34%
    Sodium 121.2 mg
    5%
    Total Carbohydrate 4.1 g
    1%
    Dietary Fiber 0.4 g
    1%
    Sugars 2.9 g
    11%
    Protein 36.2 g
    72%

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