STUFFED PORK ROAST RECIPE - FOOD.COM
My mother gave me this recipe from Southern Living Magazine, many years ago, when I was looking for something different for Christmas Dinner.
Total Time 3 hours 15 minutes
Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Buy a boneless, rolled pork loin.
- Rolled pork loin comes in two pieces.
- Cut each one lengthwise to, but not through, the other side.
- Open the meat like a book and pound to 1/2 inch thickness.
- Sprinkle each side with 1/4 teaspoons each of salt, pepper, and coriander.
- To prepare stuffing:.
- Cook sausage until slightly pink; drain well and pat dry with paper towels.
- Combine sausage and the next 9 ingredients; set aside.
- Lay out enough 10" pieces of string, spaced 2 inches apart, the length of meat.
- Place one piece of meat on strings, with strings crossing under meat horizontally.
- Spoon stuffing mixture evenly down center of one piece of meat.
- Top with remaining pork rectangle.
- Tie securely with the string at 2 inch intervals, securing sides together.
- Trim loose ends of string.
- Place roast on a greased rack in a shallow roasting pan.
- Insert a meat thermometer into the thickest portion of the meat, making sure it doesn't touch fat or stuffing.
- Bake at 325 degrees for one hour and 30 minutes or until meat thermometer registers 145 degrees.
- Combine cherry preserves and orange marmalade; stir well.
- Brush roast with preserve mixture.
- Bake an additional one hour or until thermometer registers 160 degrees, basting often.
- Allow approximately 30-35 minutes per pound.
Nutrition Facts : Calories 223.2, FatContent 8.8, SaturatedFatContent 1.9, CholesterolContent 63.4, SodiumContent 169.3, CarbohydrateContent 14.1, FiberContent 0.5, SugarContent 10.2, ProteinContent 21
STUFFED CROWN ROAST OF PORK RECIPE | ALLRECIPES
A savory sausage stuffing accompanies this royal crown roast of a pork. It's fit for a king!
Provided by MARBALET
Categories Main Dishes Pork Pork Roast Recipes
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Stuffing: Melt butter in a large skillet over medium heat. When foam subsides add onion and saute, stirring frequently, for about 5 minutes. Stir in celery and apples; saute (without browning) about 5 minutes longer. Scrape skillet contents into a large mixing bowl. Add bread crumbs, ground pork, sausage meat, parsley, sage, salt and pepper. Mix together gently but thoroughly. (Note: Do not taste the uncooked stuffing, for it contains raw pork; instead, fry a small ball of the stuffing in the skillet, then taste and season with more salt and pepper as necessary).
- Fill the center of the crown with the stuffing, mounding it slightly. Cover it with a round of aluminum foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.
- Place the crown on a rack in a shallow roasting pan just large enough to hold it comfortably, and roast in the center of the oven, undisturbed, for about 3 hours or until internal temperature of meat is 175 degrees F (80 degrees C). (Note: 30 minutes before pork is done, remove the foil from the top of the stuffing to allow the top to brown.)
- Carefully transfer the crown to a large, heated, circular platter, strip the foil from the ends of the chops and replace it with paper frills. Let the crown rest for about 10 minutes before carving and serving. To Carve Pork: Insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops. Two chops per person is a customary portion accompanied by a generous serving of the stuffing.
Nutrition Facts : Calories 970.5 calories, CarbohydrateContent 6.6 g, CholesterolContent 339 mg, FatContent 59.4 g, FiberContent 0.8 g, ProteinContent 95.9 g, SaturatedFatContent 21.3 g, SodiumContent 819 mg, SugarContent 1.6 g
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- Using a large chef’s knife or carving knife, slice roast lengthwise, stopping when you are about 1/2 inch (1 cm) from the bottom of the roast. Open the roast up like a book and cut one side to “unroll” the roast to be about 3/4 inch (2 cm) thick piece of meat. Do the same with the other side so that you end up with a rectangular piece of meat that is about 3/4 inch (2 cm) thick. Using a flat meat mallet, pound the roast to about 1/2 inch (1 cm) thickness.
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