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| Southern Stuffed Pork Roast |
| Serves 6 |
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| Ingredients for Pork Roast |
3/4 lb Sweet Italian Sausage, chopped
1 cup Fuji Apple, chopped
2 tbsp Shallot, minced
3/4 cup Toasted Pecans, chopped
1 tbsp Parsley, chopped
Salt and Black Pepper, as needed
1 3-3 1/2 lb Boneless Pork Loin
1 tbsp Oil
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| Method for Pork Roast |
| Preheat oven to 400 degrees F. Brown sausage in
a sauté pan, add apple and shallots and cook
3 minutes. Transfer to a mixing bowl, add Pecans and
parsley, and season to taste with salt and pepper.
Horizontally split pork roast, forming a pocket; do
not cut all the way through. Season roast inside and
out with salt and pepper. Pack stuffing in center, tie
roast with butcher's twine to hold it tight. Heat oil in
a large sauté pan, add roast and sear on all sides
until evenly browned well. Place on a rack set in a
roasting pan and roast until a thermometer inserted
in center registers 170 degrees F. Remove roast to a
carving board, tent loosely with foil and let rest 10
minutes before slicing. Slice roast in
12 pieces. Serve 2 slices per serving. |
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