Pork roast with peppers
Saute onion, green pepper, celery, and garlic in butter and oil.
Add salt, black and cayenne peppers, paprika, thyme, and mustard.
With pork roast fat side up, make several slits and stuff with vegetable mixture.
Rub surface of roast with remaining vegetable mixture.
Bake uncovered at 275 degrees for 3 hours or until internal temerature reaches 160 degrees.
Then raise heat to 425 degrees and continue baking until brown on top, 15 minutes more.
Saute bell pepper pieces in olive oil and balsamic vinegar.
Salt and pepper to taste and serve roast on large platter surrounded with sauteed peppers.
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Serving Size: 1 Serving (331g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 517 | ||
Calories from Fat: 285 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.6g | 42 % | |
Saturated Fat 10.1g | 50 % | |
Monounsaturated Fat 14.5g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 156.6mg | 48 % | |
Sodium 120.3mg | 4 % | |
Potassium 1015.3mg | 27 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 5g | ||
Protein 49.5g | 71 % | |
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: 517
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