Stuffed Pork Roast

This classic American dish transforms a simple pork roast into a show-stopping centerpiece for family dinners or holiday gatherings. The star of the recipe is the savory stuffing, which combines bulk pork sausage, tart green apples, sweet raisins, and aromatic herbs like sage and basil. Sautéed onions and celery add depth and texture to the filling, while the roast itself is seasoned with thyme and pepper. Cooked low and slow in a clay pot, the meat remains incredibly juicy and tender. The cooking juices are reduced with a touch of honey and white wine to create a glossy, flavorful sauce that ties the sweet and savory elements together perfectly.

Cooking Method: Baking, Roasting

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 12

Calories: 706

Description

This classic American dish transforms a simple pork roast into a show-stopping centerpiece for family dinners or holiday gatherings. The star of the recipe is the savory stuffing, which combines bulk pork sausage, tart green apples, sweet raisins, and aromatic herbs like sage and basil. Sautéed onions and celery add depth and texture to the filling, while the roast itself is seasoned with thyme and pepper. Cooked low and slow in a clay pot, the meat remains incredibly juicy and tender. The cooking juices are reduced with a touch of honey and white wine to create a glossy, flavorful sauce that ties the sweet and savory elements together perfectly.

Directions

1
Pre-soak a clay pot, top and bottom, in water for 15 minutes, then drain.
2
In a skillet, sauté the minced onion and chopped celery in butter until slightly transparent.
3
In a large bowl, combine the chopped green apples, bulk pork sausage, raisins, 1 teaspoon salt, a dash of pepper, dried sage, and dried basil.
4
Add the moistened bread crumbs and the sautéed onion-celery mixture to the bowl, and mix well.
5
Open the boned pork roast to form a pocket and sprinkle the inside with 1 teaspoon of thyme.
6
Spread the stuffing mixture into the cavity of the roast, pressing it firmly.
7
Roll the roast up and tie it securely with unwaxed dental floss or butcher's string.
8
Rub the outside of the roast with a mixture of the remaining 1 teaspoon thyme and pepper.
9
Place the stuffed roast into the prepared clay pot.
10
In a small bowl, combine the white wine, honey, and prepared hot mustard, then pour over the roast.
11
Cover the pot and place it in a cold oven.
12
Set the oven temperature to 480°F (249°C). Note: For safety and even cooking, consider reducing to 350-375°F (177-191°C) and adjusting time accordingly, or follow specific clay pot instructions.
13
Cook for about 2 hours, or until a meat thermometer registers 160°F (71°C).
14
Remove the pot from the oven and carefully pour the cooking liquid into a saucepan.
15
Skim or siphon the surface fat from the liquid.
16
Mix the arrowroot with 2 tablespoons of white wine to form a slurry.
17
Stir the slurry into the warm sauce in the saucepan and heat until thickened.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 706kcal

% Daily Value *
Total Fat 25.0 gg39%
Saturated Fat 10.7 gg54%
Cholesterol 54 mgmg18%
Sodium 949 mgmg40%
Total Carbohydrate 106 gg36%
Dietary Fiber 10 gg40%
Sugars 52 gg
Protein 22 gg44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pork roast, stuffed pork, apple stuffing, sausage filling, clay pot roast, savory sweet, holiday dinner, family meal, raisins, sage, thyme, pork loin, wine sauce, comfort food, american cuisine, roasted pork, dinner party, hearty main, fall flavors, savory roast

Read it online: https://www.chefs-mate.com/recipe/stuffed-pork-roast/