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Kelly's Stuffed Pork Roast Recipe
|Loin pork||3 Pound|
|Green pepper||1⁄3 Cup (5.33 tbs), minced|
|Onion||1⁄3 Cup (5.33 tbs), minced|
|Garlic||1 Clove (5 gm), minced|
|Salad oil||1⁄4 Cup (4 tbs)|
|Tomato sauce||16 Ounce (2 Cans, 8 Ounce Each)|
|Hot water||1 Cup (16 tbs)|
|Chili powder||1 Tablespoon|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Sliced ripe olives||3⁄4 Cup (12 tbs)|
|Seedless raisins||1 Cup (16 tbs)|
|Cooked rice||2 Cup (32 tbs)|
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
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.