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Pork Roast

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A reference that can apply to several different cuts of pork used for roasting, referred to as: the loin roast, shoulder roast, butt roast, blade loin roast, pork tenderloin, sirloin roast, crown roast or rolled ham roast. The loin, the shoulder and the butt are all excellent pieces to roast, however they may be larger than necessary so a smaller section may be roasted instead. The shoulder and butt contain more fat than other roasts. When the meat reaches an internal temperature of 145 degrees F, it should be only slightly rosy in the center and ready to eat. For preparing a roast that is well done, internal temperatures should reach 155 degrees F.
Pork Roast
Sirloin Pork Roast

USDA Nutrition Facts

CAMPBELL Soup Company, CAMPBELL'S CHUNKY Soups, Pork Roast with Carrots & Potatoes Soup (USDA#06436)

Serving Size 1 cup
Calories 50
Protein 3g
Total Fat 1g
Total Carbohydrates 6g
Dietary Fiber 1g
Sugars 1g
Sodium 363mg
Cholesterol 6mg

Pork Roast term - Related Content

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