How to Stuff a Roast

Stuff a roast in a similar manner as porkchops.

Sunday dinner brings to mind a fragrant roast; brown and crispy on the outside, melting tenderly on the inside. Give the next roast you cook a twist by stuffing it. Don't think you're stuck with only stuffing a roast turkey or chicken. Stuff a pork loin by inserting the stuffing into a pocket. The juices of the meat flavor the bread crumbs while the roast cooks. Serve with roasted sweet potatoes, cabbage and some apples.

Things You'll Need

• 1 tbsp. each chopped garlic, ground pepper, paprika
• 1/4 cup each fresh chopped oregano, scallions and parsley
• Bowl
• 1 1/2 cups bread crumbs
• 2 tbsp. lemon juice
• 1/2 cup each chopped onions, apples
• 1/2 cup raisins
• Cutting board
• Knife
• 4 to 5 lb. Pork loin roast
• Toothpicks
• Roasting pan
• 1/2 cup apple juice
• Slice sweet potatoes, apples and cabbage
• Meat thermometer

Instructions

1. Combine the garlic, oregano, scallions, parsley, ground pepper and paprika in a small bowl. Set this rub mixture aside.

2. Mix the bread crumbs with the lemon juice, chopped onions, apples, raisins and 1/4 cup of the rub mixture.

3. Set the roast on a cutting board. Most roasts are longer than they are wider. Cut a pocket into the roast the goes from the long end of the roast to the other but do not cut through the roast. The cut should be nearly as deep as the roast is wide, but again do not cut through the roast. You're forming a pocket in the roast for the stuffing.

4. Pat the rub mixture on the outside of the roast. Push it into the meat for better flavor.

5. Lay the roast so the opening for the pocket is facing up. Stuff the bread crumb mixture into the pocket. Fasten the opening closed with toothpicks. Don't worry if you can't completely close the opening. The bread crumbs will expand as they absorb the meat juices. You just want to keep them tucked into the roast.

6. Put the roast in a roasting pan. Insert an instant read meat thermometer into the roast. Make sure the end of the thermometer is in the flesh of the roast and not in the stuffing. The pocket with the stuffing should be on the side. Preheat the oven to 450 F. Put the roast in the oven and immediately lower the heat to 350 degrees. Roast about 15 minutes per pound not including the weight of the stuffing.

7. Add 1/2 cup apple juice, sweet potatoes, apples and cabbage to the roasting pan containing the roast during the last 45 minutes of roasting. Cover with foil.

8. Read the meat thermometer. Remove from oven when the pork reaches an internal temperature of 165 F. Let rest 15 minutes before carving covered with foil.

Tips & Warnings

• Reserve any leftover bread stuffing. Add it to pan gravy. The bread will dissolve and thicken the gravy and the seasonings and vegetables add flavor.

• Beef or veal works well with stuffing too.

• Wash your hands before and after handling raw meat and stuffing.

References

• USDA: Is It Done Yet
• "Special Occasions"; John Hadamuscin; 1988