Sunday Stuffed Pork Roast
- Ready In:
- 1hr 25mins
- Ingredients:
- 6
- Serves:
-
8-10
ingredients
- 4 1⁄2 lbs pork loin, butterflied
- 1 cup Stilton cheese, crumbled
- 1⁄3 cup chives, chopped
- 2 tablespoons reduced sodium soy sauce
- 1⁄2 cup white wine, dry
- fresh ground black pepper
directions
- Pre-heat the oven to 375°F.
- Open up and flatten out each piece of pork.
- Mix the stilton and the chives. Then pile it down the middle of each piece of flattened pork.
- Fold each piece of pork over like a book. Tie with cooking string - I used 4 pieces of string on each half.
- Drizzle the soy sauce over each roast. Grind a generous amount of black pepper.
- Place each roast on a baking pan. Bake for 1 1/4 to 1 1/2 hours.
- When done, remove from the oven and let rest for 15 minutes.
- Meanwhile, there will be some nice drippings in the pan, mixed with any of the cheese that dripped out of the meat. Place the baking pan over a medium high flame burner. Whisk with the white wine until combined and heated through.
- Slice the meat into 1/2 inch slices and drizzle with the sauce.
- Served with roasted veggies, and something green.
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