1. Invert a heat-resistant, non-metallic saucer or small casserole cover in the bottom of a shallow, non-metallic baking dish. (The saucer keeps the meat out of the fat as it cooks) 2. Place roast, fat-side-down on the saucer. 3. Rub meat with garlic and pepper if desired. 4. Heat, uncovered, for half of the cooking time given in the chart below. 5. Drain pan juices and reserve if gravy is to be made. Turn meat over, cover loosely with wax paper or paper toweling and heat for remainder of the cooking time. 6. Let roast stand covered in aluminum foil 15 to 30 minutes or until appropriate internal temperature is reached. DO NOT PLACE THERMOMETER OR ALUMINUM FOIL IN THE MICROWAVE OVEN. 7. If necessary, return roast to Microwave Oven for a few minutes until desired internal temperature is reached. 8. Salt meat after cooking, if desired. Rare: 5 minutes per pound Medium: 6 minutes per pound Well done: 7 minutes per pound
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|Serving Size: 1 Serving (229g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.1mg||0 %|
|Potassium 5.9mg||0 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.1g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1
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