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1
Marinate pork roast in apple cider for 18-24 hours.
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2
Remove pork roast from cider, discard cider, rinse and pat dry.
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3
Set aside.
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4
Dice bacon and cook.
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5
When bacon is mostly cooked, add shallots and mushrooms.
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6
Add a little butter if bacon grease isnt sufficient to saute without sticking.
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7
Saute for about 5 minutes on medium-low heat.
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8
Add the chopped apple.
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9
Saute until apple starts to soften.
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10
Add cubed stale bread.
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11
At this point you may add another tbsp or two of butter or a little chicken broth, water or apple cider to get your stuffing to a nice moist, but not wet, texture.
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12
Stir until all ingredients are well incorporated and bread is moistened.
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13
Take the roast and cut twine to stuff the roast or slice the roast down the middle to create a pocket for stuffing.
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14
Stuff the roast and tie it back up snuggly with kitchen twine.
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15
Sprinkle the roast generously with kosher salt and pepper.
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16
Heat 2-3 tbsps butter and 2-3 tbsps olive oil in a large pan.
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17
Brown all sides of the pork roast.
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18
You want it a pretty golden dark brown all over.
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19
Transfer to a roasting pan.
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20
Cover with foil, add about half a cup of water to the bottom.
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21
Roast at 350 degrees for about 30 minutes per pound.
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22
Baste a couple of times with drippings.
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23
Let it rest for about 10 minutes before carving.
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24
Cut twine and carve.
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25
The drippings also make a lovely gravy.
