Kelly's Stuffed Pork Roast Recipe

Kelly's Stuffed Pork Roast picture

Summary

CourseMethod
Main Ingredient

Ingredients

 Loin pork3 Pound
 Green pepper1⁄3 Cup (5.33 tbs), minced
 Onion1⁄3 Cup (5.33 tbs), minced
 Garlic1 Clove (5 gm), minced
 Salad oil1⁄4 Cup (4 tbs)
 Tomato sauce16 Ounce (2 Cans, 8 Ounce Each)
 Hot water1 Cup (16 tbs)
 Chili powder1 Tablespoon
 Firmly packed brown sugar1⁄4 Cup (4 tbs)
 Salt1⁄2 Teaspoon
 Sliced ripe olives3⁄4 Cup (12 tbs)
 Seedless raisins1 Cup (16 tbs)
 Cooked rice2 Cup (32 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4653 Calories from Fat 2098

% Daily Value*

Total Fat 243 g374.5%

Saturated Fat 59.4 g297.1%

Trans Fat 1 g

Cholesterol 780 mg

Sodium 4079.5 mg170%

Total Carbohydrates 375 g125%

Dietary Fiber 25.8 g103%

Sugars 189.5 g

Protein 264 g528.2%

Vitamin A 151.5% Vitamin C 214.6%

Calcium 64.5% Iron 174.7%

*Based on a 2000 Calorie diet

Directions

Make a stuffing mixture of the following: Saute green pepper, onion, and garlic in oil until tender.
Add tomato sauce and hot water; bring to boil.
Combine with chili powder, sugar, salt, and 1/4 cup water, add with olives and raisins to sauce.
Boil 4 minutes.
Add 1/4 cup of this sauce to cooked rice.
Have the butcher loosen pork from bones just enough to form a pocket; stuff pocket with rice mixture.
Cook, covered, in Dutch oven (moderate, 350 degrees) for 1 hour.
Pour rest of sauce over roast; ' continue cooking for 1 to 1 1/2 hours, basting frequently.
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