Peachy Pork Roast
|Water||1 Cup (16 tbs)|
|Canned sliced peaches||8 1⁄2 Ounce, drained (1 Can)|
|Stuffing mix||6 Ounce (1 Package For Pork With Seasoning Packet)|
|Chopped walnuts||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Pork rib roast||3 1⁄2 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 3/4 cups.
Heat at high2 to 3 minutes, or until hot.
In medium glass bowl, combine liquid with peaches, stuffing mix and included seasoning packet, egg, walnuts and butter; stir until liquid is absorbed and butter melted.
Cut pockets in pork roast, one opposite each bone.
Stuff each pocket with 2 tablespoons stuffing; secure with string or wooden toothpicks.
In oblong baking dish, arrange roast fat-side up on microwave oven safe roasting rack.