COLORFUL STUFFED PORK ROAST

By stepjo7269

The Low Fat Way to Cook p. 142

Ingredients

• 2 2 2 (6-oz) packages long-grain and wild rice mix
• 3/4 3/4 3/4 cup boiling water
• 3/4 3/4 3/4 cup dried apricots
• Vegetable cooking spray
• 3/4 3/4 3/4 cup chopped fresh mushrooms
• ½ cup chopped green onions
• ½ cup chopped sweet red pepper
• 2 2 2 cloves garlic, minced
• 1/4 1/4 2 cup plus 2 tablespoons chopped water chestnuts
• 2 2 2 tablespoons chopped fresh parsley
• ½ teaspoon freshly ground pepper
• 1 1 1 (4-lb) lean boneless double pork loin roast, tied
• ½ cup apricot jam, melted and divided
• to rice mix according to package directions, omitting salt and fat. Set aside.
• 20 boiling water over apricots; let stand 20 minutes. Drain well. Finely chop apricots, and set aside.
• 350 1 40 160 for 1 hour and 40 minutes or until meat thermometer registers 160 F. basting frequently with remaining half of jam.
• 10 16 stand 10 minutes. Spread remaining rice mixture on a large serving platter; place roast on top of rice mixture. Remove string from roast; slice diagonally across grain into 16 slices.

Details

Servings 16

Preparation

Step 1

●Yield: 16 servings (309 calories; 10.7 g fat; 1.8 g fiber or 7 points) per serving.