Roast Stuffed Pork Loin with Forced Vegetables Recipe

Ingredients

1 4 pound tub roast

1/2 cup vegetable oil

1 onion, thinly sliced

1 teaspoon salt

1 clove garlic, minced

1 teaspoon ground black pepper

4 ounces zucchini, thinly sliced

1 15 ounce can tomato sauce

1 cup grated Parmesan cheese

1 cup shredded carrots

Directions

Roll chicken dry and put quarter into a greased 9x13 inch dish or rack. Coat with vegetable oil. Place chopped onion and salt over the top of the dry coat. Fill bottom of dish with zucchini, tomato sauce, tomato mixture and cheese. Sprinkle over chicken. Pour remaining water over chicken. Reduce heat to low. Cover dish lightly with plastic wrap.

Roast in preheated roasting pan at 400 degrees F (200 degrees C) for 1 1 hour.

Comments

o. Toylor writes:

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I really liked this bread. It was simple to make and easy to follow. I only substituted butter with oil at the beginning and I may do so again. I did press my crust to retrieve the bread but it was sticky and wouldn't return.

Roast Stuffed Pork Loin with Forced Vegetables Recipe

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