Stuffed Pork Roast
Christy Rost
| Ingredients: | |
|---|---|
| 1 | 3 ½-pound pork center cut loin roast |
| coarse salt and freshly ground black pepper to taste | |
| 5 | cloves garlic, minced |
| 1 | cup chicken stock or chicken broth |
| 2 | tablespoons butter |
| 2 ½ | cups herb seasoned stuffing mix |
| ½ | cup diced onion |
| ½ | cup diced, peeled apple |
| ¼ | cup chopped dates |
| ¼ | cup raisins |
| 1 | teaspoon fines herbes |
| ½ | teaspoon garlic salt |
Preheat the oven to 400 degrees. Slice the meat lengthwise down the center to within ½ inch of the bottom and open it to form a rectangle. Place the meat between 2 pieces of plastic wrap, and using a meat mallet, flatten it to a thickness of ½-inch. Remove the plastic wrap and season the meat with coarse salt and freshly ground pepper and sprinkle it with the minced garlic; set aside.
In a medium saucepan, cook the chicken stock and butter until it comes to a boil. Remove it from the heat and stir in the stuffing mix. Stir in the onion, diced apple, chopped dates, and the raisins.
Spread the stuffing mixture over the meat, leaving a ½-inch border, and roll up the meat. Tie it with string at ¾-inch intervals to form a smooth, round roast. Place it in a roasting pan, seam side down, and place it in a preheated oven. Roast 30 minutes at high heat, then reduce the heat to 325 degrees and continue roasting 1 to 1 ½ hours, or until the meat is down.
Remove the meat from the oven, cover it with foil, and allow it to rest 10 minutes before carving.
Recipe serves 10.
Category: Meat