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Add a photoServings: 10
Ingredients
- 5 lb Pork loin roast
- 1/2 c. Chutney
- 1/4 c. Catsup
- 2 Tbsp. Salad oil
- 1 clv garlic
- 1 Tbsp. Soy sauce
- 1/8 tsp Red pepper sauce
- 1/2 c. Dry roasted peanuts, minced
Directions
- Place pork roast in a shallow bowl. Process chutney, catsup, oil, garlic, soy sauce and red pepper sauce in a blender or possibly food processor till smooth.
- Pour over the pork roast. Cover and chill for at least three hrs or possibly overnight.
- Soak top and bottom of 3-1/4 qt (3.25 L) clay cooker in water about 15 min, then drain.
- Place pork roast, fat side up, in cooker. Pour marinade over the meat. Pat the peanuts proportionately over the top and sides of the meat. Insert meat thermometer in the center of the roast.
- Place covered cooker in a cool oven. Set oven at 425 F. Bake till meat thermometer reads 170 F. (1 1/4 to 2 hrs).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 10 servings | |
| Calories 308 | |
| Calories from Fat 165 | 54% |
| Total Fat 18.76g | 23% |
| Saturated Fat 4.77g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 435mg | 18% |
| Potassium 525mg | 15% |
| Total Carbs 8.56g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 5.46g | 4% |
| Protein 26.67g | 43% |
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