Marinate roast in sauce made from soy sauce, sherry, garlic, cinnamon and thyme for 2-3 hours, turning often. Place on rack in a shallow roasting pan and roast at 325 degrees for 30-35 minutes PER POUND or until internal temperature reaches 180 degrees on meat thermometer. In a small saucepan, combine reserved marinade, peach preserves, chili sauce and 1/2 cup water. Bring to a boil, stirring constantly. Baste pork and cook 10 more minutes. Add remaining 1/2 cup water to pan to scrape up brown bits. Add pan juices and water chestnuts to sauce and heat through. To serve, place carved roast on platter and spoon sauce and water chestnuts around roast. Garnish. Pass remaining sauce.
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|Serving Size: 1 Serving (63g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 110mg||4 %|
|Potassium 87.9mg||2 %|
|Total Carbohydrate 14.2g||4 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 13.3g|
|Protein 0.6g||1 %|
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Calories per serving: 63
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