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Stuffed Pork Roast

 

A succulent pork roast that's no "plain jane". But instead, a tasty meal everyone will enjoy!
108

Yield

8

servings

Prep

30

min

Cook

120

min

Ready

150

min

Trans-fat Free
 

Ingredients

1 each onions
minced
2 each Granny Smith apples
peeled, chopped
½ 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 loin roast
boned
½ cup white wine
*
2 tablespoons white wine
2 tablespoons honey
1 tablespoon prepared mustard
hot, prepared, optional
2 teaspoons thyme
dried, divided
*
1 teaspoon arrowroot flour

Directions

Sauté 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 413g (14.6 oz)
Amount per Serving
Calories 76636% of calories from fat
 % Daily Value *
Total Fat 31g 47%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 235mg 78%
Sodium 652mg 27%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 9%
Sugars g
Protein 162g
Vitamin A 5% Vitamin C 10%
Calcium 12% Iron 23%
* based on a 2,000 calorie diet How is this calculated?

 

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