STUFFED PORK ROAST
Steps:
- Preheat oven to 400 degrees F.
- Brown sausage in a saute pan. Add apples and shallots and cook 3 minutes. Transfer to a mixing bowl, add walnuts and parsley, and season, to taste, with salt and pepper. Let cool before stuffing.
- Split the pork roast horizontally, forming a pocket; do not cut all the way through. Season roast inside and out with salt and pepper. Pack stuffing in the center and tie roast with enough butcher's twine to hold it together.
- Heat oil in a large saute pan. Add roast and sear on all sides until well-browned. Transfer to a rack set in a roasting pan and roast until a thermometer inserted in the center registers 145 to 150 degrees F, about 1 hour to 1 hour and 15 minutes.
- Remove roast to a carving board, cover loosely with foil, and let rest 10 minutes before slicing. Slice roast into 12 pieces. Serve 2 slices per serving, garnished with parsley.
CHEESE-STUFFED PORK TENDERLOIN
My husband showed up at home with a huge case of pork tenderloin. After a little figuring, this is the best of the best recipes that I was able to come up with. It was a big hit at our house and is easily doubled.
Provided by Melanie
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h50m
Yield 3
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Mix green onions, bacon, Cheddar cheese, cream cheese, spinach, mushrooms, garlic, parsley, salt, and pepper in a bowl. Spread onto one side of pounded tenderloin. Roll tenderloin around the filling in a jelly-roll fashion. Coat rolled tenderloin with bread crumbs; place on the prepared baking sheet.
- Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 348.5 calories, Carbohydrate 27.7 g, Cholesterol 84.8 mg, Fat 11.7 g, Fiber 2.2 g, Protein 31.6 g, SaturatedFat 5.5 g, Sodium 403.1 mg, Sugar 2.7 g
CHEESE STUFFED PORK ROAST
I found this recipe posted by Cathie Lesnick on another site. Excellent for a dinner party. I have easily doubled the recipe for a 6 lb roast. Decadent and delicious! Use the cooking time as a guideline, and keep an eye on the internal temperature of the roast. 160F should be perfect.
Provided by Lazarus
Categories Pork
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine stuffing ingredients in food processor and pulse just until blended. Refrigerate for 1 hour.
- Slice open the roast so it lays out flat. Pound the roast with a mallet to make some room for the stuffing.
- Generously spread the stuffing mixture on the inside of the pork roast. Roll up the roast and tie securely.
- Preheat oven to 350°F In a casserole dish, add the chicken broth and white wine. Place the roast in the casserole dish. Season the top of the roast with dried chives, sweet basil, salt and pepper.
- Roast for approx 1 1/2 hours, basting occasionally with the broth/wine mixture, until pork is no longer pink. Add more broth/wine if necessary.
- To serve, slice pork roast and serve with any remaining pan juices including any stuffing which may have cooked out of the roast.
Nutrition Facts : Calories 443.9, Fat 21.3, SaturatedFat 10.1, Cholesterol 173.6, Sodium 337, Carbohydrate 3.1, Fiber 0.6, Sugar 1.2, Protein 54.5
CHEESE STUFFED PORK ROAST W/ CREAM SAUCE
Found this in one of the small add along cookbooks/ coupon books they send with Taste of Home issues. It sounds so yummy. I will be making it this weekend I think.
Provided by JanetB-KY
Categories Pork
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- In a bowl, combine the flour, lemon pepper, butter and cream until smooth; stir in the cheese; set aside.
- Cut a lengthwise slit down the center of the roast to within 1/2 inch of the bottom.
- Open roast so it lies flat; cover with plastic wrap and flatten to 3/4 inch thickness.
- Remove plastic; place ham slices over roast; spread cheese mixture lengthwise down one side of the roast to within 1 1/2 inches of ends.
- Roll up, jelly roll style, starting with the long side with the cheese filling; tie several times with kitchen string; secure ends with toothpicks.
- Combine marjoram, oregano, and basil; rub over roast.
- Place on a rack in a shallow roasting pan; roast, uncovered at 325°F for 1 1/4 to 1 1/2 hours until meat thermometer reads 160 degrees; let stand for 10 minutes.
- Meanwhile, in a skillet, sauté onion in butter until tender; stir in the cornstarch until blended.
- Whisk in cream and broth; bring to a boil; cook and stir for 2 minutes or until thickened; remove from the heat and stir in the sour cream.
- Slice roast; serve with cream sauce.
Nutrition Facts : Calories 709.3, Fat 45.4, SaturatedFat 17.9, Cholesterol 257.7, Sodium 507.4, Carbohydrate 5.2, Fiber 0.6, Sugar 0.7, Protein 66.9
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