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Suggest a better descriptionPlace pork roast in a shallow bowl. Process chutney, catsup, oil, garlic, soy sauce and red pepper sauce in a blender or food processor until smooth. Pour over the pork roast. Cover and refrigerate for at least three hours or overnight. Soak top and bottom of 3 1/4 quart (3.25 L) clay cooker in water about 15 minutes, then drain. Place pork roast, fat side up, in cooker. Pour marinade over the meat. Pat the peanuts evenly over the top and sides of the meat. Insert meat thermometer in the center of the roast. Place covered cooker in a cold oven. Set oven at 425 F. Bake until meat thermometer reads 170 degrees F. 1 1/4 to 2 hours. Consumers Cookbook ++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md. ++ Posted to MM-Recipes Digest by "Rfm"
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Serving Size: 1 Serving (293g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 534 | ||
Calories from Fat: 205 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.7g | 30 % | |
Saturated Fat 6.7g | 34 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 145.2mg | 45 % | |
Sodium 488.9mg | 17 % | |
Potassium 979.5mg | 26 % | |
Total Carbohydrate 30.2g | 9 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 29.3g | ||
Protein 50.4g | 72 % | |
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: 534
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