Stuffed Roast Pork Recipe
Ingredients
| Center-cut loin of pork - 6 pounds | ||
| Bacon stuffing | ||
| Bacon strip | 6 , diced | |
| Brandy | 2 Tablespoon | |
| Prunes | 1 Cup (16 tbs), chopped | |
| Coarse bread crumbs from French bread - 2 cups | ||
| Lemon rind - 1 teaspoon, grated | ||
| Lemon juice | 3 Tablespoon | |
| Chicken broth | 1 Cup (16 tbs) | |
| Marjoram | 1/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Thyme | 1/4 Teaspoon | |
Directions
GETTING READY
1. Make a pocket in pork roast along side ribs.
MAKING
2. In a frying pan fry bacon until crisp. Keep aside.
3. In a bowl keep chopped prunes and pour 2 tablespoons brandy over it. Keep aside for 30 minutes.
4. In a bowl mix bread crumbs, lemon rind, lemon juice, broth, and seasonings.
5. Mix bacon, drippings and prunes with liquid.
6. Spoon this mixture into pork pockets.
7. Skew the opening to close.
8. Roast in shallow pan at 325°F for 2 1/2 to 3 hours, until 180°F on a meat thermometer.
SERVING
9. Serve with braised hearts of celery.
1. Make a pocket in pork roast along side ribs.
MAKING
2. In a frying pan fry bacon until crisp. Keep aside.
3. In a bowl keep chopped prunes and pour 2 tablespoons brandy over it. Keep aside for 30 minutes.
4. In a bowl mix bread crumbs, lemon rind, lemon juice, broth, and seasonings.
5. Mix bacon, drippings and prunes with liquid.
6. Spoon this mixture into pork pockets.
7. Skew the opening to close.
8. Roast in shallow pan at 325°F for 2 1/2 to 3 hours, until 180°F on a meat thermometer.
SERVING
9. Serve with braised hearts of celery.
Chef
