Stuffed Pork Roast

Recipe by Souzette
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 15mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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