Stuffed Pork Roast

A succulent pork roast that's no "plain jane". But instead, a tasty meal everyone will enjoy!

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150 minutes Prep: 30 minutes Cook: 120 minutes

766 calories per serving view nutrition facts

Ingredients

1	each	onion	minced
2	each	granny smith apples	peeled, chopped
1/2	pound	sausage meat	bulk pork sausage, uncooked
4	each	celery stalks	chopped
3	tablespoons	butter
1	cup	raisins, seedless
1	cup	bread crumbs	moistened with water to soften
1	teaspoon	salt
1	x	black pepper	freshly ground
1	teaspoon	sage leaves
2	teaspoons	basil	dried
5	pounds	pork roast	boned
1/2	cup	white wine
2	tablespoons	white wine
2	tablespoons	honey
1	tablespoon	prepared mustard	hot, prepared, optional
2	teaspoons	thyme leaves	dried, divided
1	teaspoon	arrowroot flour

Directions

Saute onion and celery in butter until slightly transparent. In large bowl, combine chopped apple, sausage, raisins, 1 teaspoon salt, dash of pepper, sage and basil. Add moistened bread crumbs and onion-celery mixture, and combine well.

Pre-soak a clay pot, top and bottom, in water for 15 minutes. Lay open a roast and sprinkle with 1 teaspoon thyme. Spread cavity of roast with stuffing; press firmly. Roll roast and tie with unwaxed dental floss or butcher's string. Rub outside of roast with a mixture of thyme and pepper, then place stuffed roast in pot.

Combine wine, honey and mustard and pour over roast. Place covered pot in a cold oven. Set temperature at 480 F. Cook for about 2 hours, or until thermometer registers 160 degrees.

Remove pot from oven and pour off liquid into a saucepan. Skim or siphon surface fat from liquid and heat. Mix arrowroot with 2 tablespoons wine and stir into sauce.

Reviews

Easy to make & delicious. Cooked it for my parents who were very impressed. We even made this stuffing for Thanksgiving this year instead of the traditional cornbread dressing. Definite Keeper
over 8 years ago

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