Stuffed Pork Roast

Christy Rost


13 ½-pound pork center cut loin roast
coarse salt and freshly ground black pepper to taste
5cloves garlic, minced
1cup chicken stock or chicken broth
2tablespoons butter
2 ½cups herb seasoned stuffing mix
½cup diced onion
½cup diced, peeled apple
¼cup chopped dates
¼cup raisins
1teaspoon fines herbes
½teaspoon 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