A delicious way to fix "the other white meat"!
Stuffed Pork Roast
Submitted by Julie Boruff Hale
St. Leonard, MD
| 1/4 lb. bulk pork or turkey sausage | 1/2 tsp each salt and sage |
| 2 C herb seasoned stuffing | 1/8 tsp pepper |
| 1 C peeled chopped apple | 1/2 tsp coriander |
| 3/4 C hot water | 6 slices bacon (turkey bacon OK) |
| 1/2 C diced celery | 1 10oz jar cherry preserves |
| 1/2 C raisins | 2 T orange marmalade or apricot preserves |
| 1 T diced onion | 1 4-6 lb boneless rolled pork loin roast |
- Cook sausage until slightly pink, drain well.
- Combine sausage with next nine ingredients.
- Separate pork lengthwise into two halves and sprinkle with 1/4 tsp each salt, pepper, and coriander. Spread stuffing lengthwise over one piece of the pork and top with the remaining piece. Tie securely. Sprinkle the top with the remaining salt, pepper, and coriander.
- Place the roast in a slightly greased roasting pan. Place the bacon lengthwise over the roast. Insert a meat thermometer.
- Bake at 325° for one hour. Remove the bacon.
- Combine the cherry preserves and marmalade, stir well. Brush the roast with the mixture.
- Bake an additional 30-35 minutes per pound or until the thermometer registers 170°, basting often. Place on a bed of greens, garnish with cherry tomatoes, orange twist, and grapes.
- Makes 10-12 servings.