Peachy Pork Roast
|Water||1 Cup (16 tbs)|
|Canned sliced peaches||8 1⁄2 Ounce, drained and chopped, syrup reserved (1 Can)|
|Stuffing mix for pork with seasoning packet||6 Ounce (1 Package)|
|Chopped walnuts||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Pork rib roast||3 1⁄4 Pound (About 6 Ribs)|
|Peach preserves||1⁄4 Cup (4 tbs)|
In 2-cup glass measure, add enough water to reserved syrup to equal 1 1/3 to 1 1/2 cups.
Set Power Select at HIGH for 2 to 3 minutes or until hot.
In medium glass bowl, combine liquid with peaches, stuffing mix (include 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 small glass bowl, place leftover stuffing; reserve.
Place roast on microwave-safe roasting rack set in oblong baking dish.
Insert Temperature probe into center of roast, not touching bone or fat.
TO HEAT BY MANUAL TEMP To set temperatures.
TO HEAT BY INSTA-MATIC TEMP Heat on TEMP 6.
When temperature in display window reaches 100°F, brush on preserves.
Let stand, covered, 15 minutes.
Meanwhile, set Power Select at MEDIUM-LOW for 6 to 7 minutes and heat remaining stuffing; stir twice.
To carve roast, remove string; cut in between each bone.