Cold Stuffed Pork Roast Recipe
Ingredients
| Onion | 1 Cup (16 tbs), finely chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Bacon strips | 1 , finely chopped | |
| Olive or Vegetable Oil | ||
| Seedless Grapes - 1 1/2 to 2 cups | ||
| Mushrooms | 1 Cup (16 tbs), chopped | |
| Soft bread crumbs | 1 Cup (16 tbs) | |
| Egg | 1 | |
| Parsley | 1/4 Cup (16 tbs), minced | |
| Dried thyme | 1/2 Teaspoon, crushed | |
| Dried rosemary | 1/4 Teaspoon, crushed | |
| Salt | 1 To taste | |
| Pepper | To Taste | |
| Boneless Pork Roast - 1 no of 2 1/2 to 3 pounds | ||
| Grape Clusters | ||
Directions
GETTING READY
1) Preheat the oven to 375F.
MAKING
2) In a saucepan, heat 1 tablespoon olive oil. Add in the onion, garlic and bacon. Saute till the onions become soft.
3) Add in the grapes, mushrooms, bread crumbs, egg, parsley, thyme, rosemary, salt and pepper.Mixe well and keep aside.
4) Lay the pork roast with its fat side downwards. Slice the meat horizontally. Do not cut all the way through.
5) Open the meat up and spread the grape mixture over it. Roll it up along the length and tie strings at a distance of every 2 inch.
6) Brush the meat with olive oil. Sprinkle the top with more thyme and rosemary. Place the pork on the roasting pan.
7) Roast without cover for about 1 1/2 hours. The meat thermometer must read 170 degrees. Let the pork cool down.
8) Cover the meat and let chill.
SERVING
9) To serve the Cold Stuffed Pork Roast, carve the slice and place them on the platter. Garnish with grape clusters.
1) Preheat the oven to 375F.
MAKING
2) In a saucepan, heat 1 tablespoon olive oil. Add in the onion, garlic and bacon. Saute till the onions become soft.
3) Add in the grapes, mushrooms, bread crumbs, egg, parsley, thyme, rosemary, salt and pepper.Mixe well and keep aside.
4) Lay the pork roast with its fat side downwards. Slice the meat horizontally. Do not cut all the way through.
5) Open the meat up and spread the grape mixture over it. Roll it up along the length and tie strings at a distance of every 2 inch.
6) Brush the meat with olive oil. Sprinkle the top with more thyme and rosemary. Place the pork on the roasting pan.
7) Roast without cover for about 1 1/2 hours. The meat thermometer must read 170 degrees. Let the pork cool down.
8) Cover the meat and let chill.
SERVING
9) To serve the Cold Stuffed Pork Roast, carve the slice and place them on the platter. Garnish with grape clusters.
Chef
