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Suggest a better descriptionRub roast with pepper and run cut side of garlic clove over entire surface of meat Then discard. Place roast, fat side down, on a microwave roasting rack set in a baking dish. Wrap foil over bone end of roast to prevent overcooking. Microwave at medium high (70%) 18 minutes for rare, or 22 minutes for medium. Turn roast over. Remove foil. Microwave at medium high (70%) 1 7 or 18 minutes for rare, or 22 or 23 minutes for medium. Let stand 10 minutes. Makes 6 servings. NOTE: If using temperature probe, insert when roast is turned over. Internal temperature for rare should be 120 degrees, for medium 135 degrees Internal temperature will rise 15 to 20 degrees during standing time. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 212 by "Diane Geary"
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Serving Size: 1 Serving (378g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1266 | ||
Calories from Fat: 993 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 110.3g | 147 % | |
Saturated Fat 45.6g | 228 % | |
Monounsaturated Fat 48.5g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 264.6mg | 81 % | |
Sodium 200.3mg | 7 % | |
Potassium 1081.3mg | 28 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 63.3g | 90 % | |
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: 1266
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