Stuffed Pork Roast


1/2 pound bulk pork sausage

2 cups herb-seasoned stuffing mix

1 cup peeled, chopped, tart apple

3/4 cup hot water

1/2 cup dried celery

1/2 cup raisins

1 tablespoon diced onion

1/2 teaspoon salt

1/2 teaspoon sage

1/8 teaspoon pepper

1 (4- to 6-pound) boneless, rolled pork loin roast

1/2 teaspoon salt, divided

1/2 teaspoon pepper, divided

1/2 teaspoon ground coriander, divided

6 slices bacon

1 (10-ounce) jar cherry preserves

2 tablespoons orange marmalade

Fresh watercress

Orange twists

Cherry tomatoes

Concord grapes


Cook sausage until slightly pink; drain well. Combine sausage and next 9 ingredients; set aside.

Separate pork into two pieces, and sprinkle flat sides with 1/4 teaspoon each of salt, pepper, and coriander. Spoon stuffing mixture lengthwise over one piece of pork. Top remaining pork; turn under ends. Tie securely with heavy string at 2- to 3-inch intervals.

Sprinkle outside with remaining 1/4 teaspoon each of salt, pepper, and coriander. Place roast in a lightly greased shallow roasting pan. Place bacon lengthwise over roast. Insert meat thermometer into thickest part of roast.

Bake roast at 325 degrees for 1 hour. Remove bacon. Combine cherry preserves and orange marmalade; stir well. Brush roast with preserve mixture. Bake an additional 30 minutes to 1 1/2 hours (30 to 35 minutes per pound) or until meat thermometer registers 170 degrees, basting often.

Place roast on bed of watercress; garnish with orange twists, cherry tomatoes, and concord grapes.

Yield: 10 to 12 servings

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