Stuffed Roast Pork Recipe
Are you looking for a tasty Stuffed Roast Pork recipe? This Stuffed Roast Pork as a Side Dish is a winner! I am sure this super delicious Canadian Stuffed Roast Pork is gonna bowl you over with its addictive flavor and texture! In my estimation, if one is a chef, one needs to have a personal recipe of Stuffed Roast Pork, just like I do.
Ingredients
4-5-pound pork butt or leg,boned
1 recipe Apricot Dressing
3 tablespoons flour, Chicken broth or vegetable stock
Directions
The roast should be taken out of refrigerator at least 1 /2 hour before cooking.
Stuff cavity with apricot dressing.
Fasten securely with string to hold shape.
If rind is still on, score it with sharp knife to facilitate carving.
Place meat on rack in roasting pan, and cook, uncovered, until well done—about 3 1/2 hours at 325°F.
Let roast stand in warm place 10 minutes while making gravy, to make carving easier.
Skim fat from pan juices.
Stir flour into pan juices to thicken, adding enough chicken broth to achieve correct consistency.
Taste for seasoning.
Remove string from roast before bringing to table.
Note: Have your butcher remove bone from roast when you buy it; ask him to leave rind on if you prefer crisp, crunchy top.
Stuff cavity with apricot dressing.
Fasten securely with string to hold shape.
If rind is still on, score it with sharp knife to facilitate carving.
Place meat on rack in roasting pan, and cook, uncovered, until well done—about 3 1/2 hours at 325°F.
Let roast stand in warm place 10 minutes while making gravy, to make carving easier.
Skim fat from pan juices.
Stir flour into pan juices to thicken, adding enough chicken broth to achieve correct consistency.
Taste for seasoning.
Remove string from roast before bringing to table.
Note: Have your butcher remove bone from roast when you buy it; ask him to leave rind on if you prefer crisp, crunchy top.
