Preparation, Nutrition and Ingredients
| Braised Pork Shank with Apricot and Cranberries |
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Nutritional Information:
| Serving Size 1/4 pc |
# of Servings 4 |
| Total Calories 330 |
Calories from Fat 210 |
| Total Fat 23g |
Saturated Fat 8g |
| Trans Fat 0g |
Cholesterol 75mg |
| Sodium 360mg |
Total carbohydrate 10g |
| Fiber >1g |
Sugars 7g |
| Protein 19g |
Vitamin A 10% |
| Vitamin C 2% |
Calcium 2% |
| Iron 6% |
Ingredients:
PORK SHANK, RED WINE (CONTAINS SULFITES), WATER, DRIED APRICOTS (CONTAINS SULFUR DIOXIDE), APRICOT PRESERVES (APRICOTS, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, PECTIN, CITRIC ACID), CRANBERRIES (CRANBERRIES, SUGAR, SUNFLOWER OIL), SUGAR, BROWN VEAL STOCK BASE (VEAL STOCK (CONCENTRATED VEAL BROTH, WATER), BEEF STOCK (CONCENTRATED BEEF BROTH, WATER, SALT), FLAVOR (HYDROLYZED SOY AND WHEAT PROTEINS, SOY LECITHIN, YEAST EXTRACT, COCOA POWDER, SPICE EXTRACTIVES), MIREPOIX STOCK (CELERY JUICE, CARROT JUICE, ONION JUICE), TOMATO PASTE (TOMATO, WATER, CITRIC ACID), CORN SYRUP SOLIDS, CANOLA OIL, GARLIC CONCENTRATE, MUSHROOM CONCENTRATE), SALT, MODIFIED CORN STARCH, WHITE PEPPER, BLENDED OIL (CANOLA OIL, EXTRA VIRGIN OLIVE OIL), XANTHAN GUM.
Additional Info:
Cooking Instructions:
Prepare from FROZEN state. Appliances may vary, adjust accordingly. For microwaves without turntable, rotate plate 1/2 turn halfway through cooking time.
Conventional Oven:
1. Preheat oven to 375°F.
2. Open pouch, remove pork shank and place in a baking dish; discard pouch.
3. Bake for 60 to 65 minutes.
CAUTION: Dish and content will be hot.
NOTE: If baking dish becomes dry, add 1/4 to 1/2 cup water.
Microwave: (850Watts)
1. Peel open the pouch and place the pork shank on a microwave-safe plate; discard pouch.
2. Heat on HIGH (100% Power) 15 to 18 minutes.
3. Let stand 2 to 3 minutes.
CAUTION: Plate and Content will be hot.
Promptly refrigerate any unused heated portions.
Allergens:
Wheat, Soy
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