Stuffed Pork Roast Recipe

Name: Stuffed Pork Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each onions minced; 2 each apples, granny smith peeled, chopped; 1/2 pound sausage meat bulk pork sausage, uncooked; 4 each celery stalks chopped; 3 tablespoons butter; 1 cup raisins, seedless; 1 cup bread crumbs moistened with water to soften; 1 teaspoon salt; 1 x black pepper freshly ground; 1 teaspoon sage leaves; 2 teaspoons basil dried; 5 pounds pork loin roast boned; 1/2 cup white wine; 2 tablespoons white wine; 2 tablespoons honey; 1 tablespoon prepared mustard hot, prepared, optional; 2 teaspoons thyme dried, divided; 1 teaspoon arrowroot flour

Servings: persons

1 each onions minced
2 each apples, granny smith peeled, chopped
1/2 pound sausage meat bulk pork sausage, uncooked
4 each celery stalks chopped
3 tablespoons butter
1 cup raisins, seedless
1 cup bread crumbs moistened with water to soften
1 teaspoon salt
1 x black pepper freshly ground
1 teaspoon sage leaves
2 teaspoons basil dried
5 pounds pork loin roast boned
1/2 cup white wine
2 tablespoons white wine
2 tablespoons honey
1 tablespoon prepared mustard hot, prepared, optional
2 teaspoons thyme dried, divided
1 teaspoon arrowroot flour

1
Saute onion and celery in butter until slightly transparent.
2
In large bowl, combine chopped apple, sausage, raisins, 1 teaspoon salt, dash of pepper, sage and basil.
3
Add moistened bread crumbs and onion-celery mixture, and combine well.
4
Pre-soak a clay pot, top and bottom, in water for 15 minutes.
5
Lay open a roast and sprinkle with 1 teaspoon thyme.
6
Spread cavity of roast with stuffing; press firmly.
7
Roll roast and tie with unwaxed dental floss or butcher's string.
8
Rub outside of roast with a mixture of thyme and pepper, then place stuffed roast in pot.
9
Combine wine, honey and mustard and pour over roast.
10
Place covered pot in a cold oven.
11
Set temperature at 480 F. Cook for about 2 hours, or until thermometer registers 160 degrees.
12
Remove pot from oven and pour off liquid into a saucepan.
13
Skim or siphon surface fat from liquid and heat.
14
Mix arrowroot with 2 tablespoons wine and stir into sauce.

1677

kcal

Calories

Fat

Carbs

171

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 each onions minced, 2 each apples, granny smith peeled, chopped, 1/2 pound sausage meat bulk pork sausage, uncooked, 4 each celery stalks chopped, and more.

Yes, Stuffed Pork Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Pork Roast

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