- and horseradish; heat through (do not boil). Serve with pork. Yield:
- 8 servings (2 cups sauce).
Nutritional Facts: 6 ounces cooked pork with 1/4 cup sauce equals 386 calories, 19 g fat (9 g saturated fat), 131 mg cholesterol, 1,127 mg sodium, 6 g carbohydrate, 1 g fiber, 43 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.