Stuffed Pork Roast


1/4 pound pork sausage
1/2 teaspoon pepper
6 pounds boneless rolled pork loin
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon coriander
6 slices bacon
2 tablespoons orange marmalade
Watercress optional
2 cups herb stuffing
1 cup peeled chopped tart apples
3/4 cup hot water
1/2 cup diced celery
1/2 cup raisins
1 tablespoon diced onion
1/2 teaspoon salt
1/2 teaspoon sage


Cook sausage until slightly pink. Drain. Add stuffing, apples, water, celery, raisins, onion, 1/2 teaspoon salt, sage, and 1/2 teaspoon pepper to sausage. Separate pork loin by cutting pocket in roast.
Mix 1/2 teaspoon salt, pepper and coriander. Sprinkle inside of roast with half of this spice mixture. Stuff pork with stuffing. Tie with string. Rub remaining spice mixture on outside of loin. Place roast in shallow pan. Place 6 slices of bacon over roast. Bake at 325 degrees for 1 hour. Remove bacon.
Combine cherry preserves and orange marmalade. Brush on roast. Bake additional 30-35 minutes per pound or until meat thermometer equals 170 degrees. Serve on platter garnished with watercress and cherry tomatoes. Yield: 10-12 servings.




4.0 servings


Friday, February 26, 2010 - 10:25pm



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