Vegetable stuff pork Roast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
medium size pork roast at least with 3-4 inches in diameterroasted garlic, fresh or store bought1/2 cut of Bella garden mix (pickled veggies)
Take a small to medium pork roast, it needs to be at least 3-4 inches in diameter.
Cut off all the fat off.
With a sharp knice make holes all around the roast even on the end pieces.
Take the pickled veggies and cut them up in small pieces, the carrots can be cut in strips.
If you roast your own garlic cut the cloves in half
if you use the jar type you won't need to do anything to it.
You may want to use gloves for this.
get a small amount of the veggies that have been chopped up and start stuffing the holes, once you have it about half full stuff a piece of garlic, do this all the way around. You'll get used to sticking your finger in the hole to feel how deep you have gone. The holes shouldn't be any deeper than maybe an inch to an inch and a half.
After all the holes have been stuffed, cover the roast in seran wrap or that new press and seal and put it in the refrigerator for at least 8 to 10 hours.
heat the over at 400 degrees and place your roast in the oven, after about a half an hour take the heat down to 350 and cook about 30 to 40 minutes per pound of roast.
Do not use salt to season, the pickled veggies already have more than enough salt.
When you slice the pork roast you will see the colorful strips of the veggies and the meat will be very tender.
To me a portion size is a slice of about half an inch thick, I can not figure out the serving size that the calculator uses.
Number of Servings: 1
Recipe submitted by SparkPeople user NITSDESTIN.
Cut off all the fat off.
With a sharp knice make holes all around the roast even on the end pieces.
Take the pickled veggies and cut them up in small pieces, the carrots can be cut in strips.
If you roast your own garlic cut the cloves in half
if you use the jar type you won't need to do anything to it.
You may want to use gloves for this.
get a small amount of the veggies that have been chopped up and start stuffing the holes, once you have it about half full stuff a piece of garlic, do this all the way around. You'll get used to sticking your finger in the hole to feel how deep you have gone. The holes shouldn't be any deeper than maybe an inch to an inch and a half.
After all the holes have been stuffed, cover the roast in seran wrap or that new press and seal and put it in the refrigerator for at least 8 to 10 hours.
heat the over at 400 degrees and place your roast in the oven, after about a half an hour take the heat down to 350 and cook about 30 to 40 minutes per pound of roast.
Do not use salt to season, the pickled veggies already have more than enough salt.
When you slice the pork roast you will see the colorful strips of the veggies and the meat will be very tender.
To me a portion size is a slice of about half an inch thick, I can not figure out the serving size that the calculator uses.
Number of Servings: 1
Recipe submitted by SparkPeople user NITSDESTIN.
Nutritional Info Amount Per Serving
- Calories: 588.5
- Total Fat: 20.3 g
- Cholesterol: 219.2 mg
- Sodium: 619.0 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 0.3 g
- Protein: 85.9 g
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