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.
Calories 2057 Calories from Fat 829
% Daily Value*
Total Fat 93 g142.6%
Saturated Fat 30.1 g150.6%
Trans Fat 0.3 g
Cholesterol 610.8 mg203.6%
Sodium 1322.4 mg55.1%
Total Carbohydrates 109 g36.4%
Dietary Fiber 8.2 g32.9%
Sugars 43 g
Protein 194 g387.4%
Vitamin A 25% Vitamin C 4.8%
Calcium 24.2% Iron 59.2%
*Based on a 2000 Calorie diet