Peachy Pork Roast
|Water||1 Cup (16 tbs) (As Needed)|
|Canned sliced peaches||8 1⁄2 Ounce, drained, chopped, can syrup reserved (1 Can)|
|Stuffing mix for pork||6 Ounce (With Seasoning Packet)|
|Chopped walnuts||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Pork rib roast||3 1⁄4 Pound|
|Peach preserves||1⁄4 Cup (4 tbs)|
In 2-cup glass measure, add enough water to reserved syrup to equal 1 1/2 to 1% cups.
Cook at HIGH 2 to 3 minutes or until hot.
In medium bowl, combine liquid with peaches, stuffing mix (and included seasoning packet), egg, walnuts and butter.
Stir until liquid is absorbed and butter is melted.
Cut pockets in pork roast, one opposite each bone.
Stuff each pocket with 2 tablespoons stuffing.
Secure with cotton string or wooden toothpicks.
Place roast fat-side-down on microwave roasting rack set in 12x8-inch dish.
TO COOK BY TEMPERATURE: Insert probe into roast making sure tip of probe is touching meat, not stuffing.
Set Insta-Matic TEMP 6 or Programmable Temp at MEDIUM-LOW 100°F and LOW 170°F.
When temperature in display window reaches 100°F, remove probe from roast without disconnecting from oven.
Turn roast fat-side up.
Reinsert probe into a new hole.
When temperature in display window reaches 140°F, brush on peach preserves.