Ingredients: |
Ingredients: 3 Tbsp olive oil
One large onion chopped
3 celery stalks sliced
Two granny Smith apples, peeled, cored and chopped
1 to 2 tsp rubbed sage
1 to 2 tsp poultry seasoning
2 to 3 cups white bread cubes, crust removed
1 egg beaten
2 T butter
salt and pepper
1/2 to 1 cup chicken broth, plus more if needed
1 (3 pound pork lion roast, butterflied
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Directions: |
Directions:1. Preheat oven to 375º
2. Place the bread cubes, salt, pepper, rubbed sage and poultry seasoning in a bowl and mix gently.
3. In a large skillet, heat the olive oil and butter over medium heat. Add the onion, celery and apples. Saute until softened.
4. Beat the egg in small dish.
5. Add the cooked celery and onions and egg to the bread cubes, add the chicken broth gradually until moistened. Let the stuffing mixture cool completely before putting on the pork loin.
6. Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and the fat side up. Lightly score the fat, in a diamond pattern, with a sharp knife.
7. Tightly tie the pork roast up with butcher's string, season it with more salt and pepper, and transfer to a roasting pan.
8. Roast the pork in a preheated oven for about 90 minutes or until an instant thermometer registers 160º
9. Remove from the oven and let rest for 15 minutes before slicing. |
Personal
Notes: |
Personal
Notes: This is Paula Deans recipe, but i changed the stuffing by adding the celery, sage and poultry seasoning. She uses just fresh sage in hers. I like my stuffing seasonings! When you add the dried herbs, use what tastes good to you. This is an amazing roast!
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