Stuffed Pork Roast
A succulent pork roast that's no "plain jane". But instead, a tasty meal everyone will enjoy!
Yield
8 servingsPrep
30 minCook
120 minReady
150 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
minced |
|
| 2 | each |
Granny Smith apples
peeled, chopped |
|
| 226.8 | g |
sausage meat
bulk pork sausage, uncooked |
* |
| 4 | each |
celery stalks
chopped |
|
| 45 | ml |
butter
|
|
| 237 | ml |
raisins, seedless
|
|
| 237 | ml |
bread crumbs
moistened with water to soften |
|
| 5 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 5 | ml |
sage leaves
|
*
|
| 1E+1 | ml |
basil
dried |
*
|
| 2.3 | kg |
pork loin roast
boned |
|
| 118 | ml |
white wine
|
*
|
| 3E+1 | ml |
white wine
|
|
| 3E+1 | ml |
honey
|
|
| 15 | ml |
prepared mustard
hot, prepared, optional |
|
| 1E+1 | ml |
thyme
dried, divided |
*
|
| 5 | ml |
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.
