Stuffed Pork Roast Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Onions | 1/4 Cup (16 tbs), chopped | |
| Celery | 1/4 Cup (16 tbs), chopped | |
| Raisin bread slice | 6 , crumbled | |
| Prunes | 6 Large, halved | |
| Orange juice | 1/4 Cup (16 tbs) | |
| Egg | 1 | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Rosemary | 1/4 Teaspoon | |
| 3 pounds pork roast, boned, rolled | ||
| 1 large clove garlic, thinly sliced | ||
| Salt, pepper | ||
| Potatoes | 8 Small, halved | |
Directions
1. Melt butter in 10-inch Straight-Sided Fry Pan over medium heat; saute onions, celery until soft; remove from heat; add crumbs, prunes, orangejuice, egg, salt, pepper, rosemary; blend thoroughly.
2. Remove string from roast; unroll; spread stuffing on inside of roast; roll; tie with heavy string; make several small slits on outside of roast; insert garlic slices in slits; sprinkle with salt, pepper.
3. Place roast in 15 1/2X 11 x 2-inch Bake & Roast Pan; bake 1 hour at 325°F.; arrange potatoes around roast; bake 1 hour longer or until meat and potatoes are done (turn potatoes several times during cooking to allow even browning); let stand 10-15 minutes before serving.
Makes 6-8 servings
2. Remove string from roast; unroll; spread stuffing on inside of roast; roll; tie with heavy string; make several small slits on outside of roast; insert garlic slices in slits; sprinkle with salt, pepper.
3. Place roast in 15 1/2X 11 x 2-inch Bake & Roast Pan; bake 1 hour at 325°F.; arrange potatoes around roast; bake 1 hour longer or until meat and potatoes are done (turn potatoes several times during cooking to allow even browning); let stand 10-15 minutes before serving.
Makes 6-8 servings
Chef
