Stuffed Pork Roast Recipe
Father's Day Recipes
Stuffed Pork Roast 3/4 pound Italian sausage, chopped 1 cup chopped apples 2 tablespoons minced shallot 3/4 cup chopped toasted walnuts 1 tablespoon chopped parsley 1 3 lb boneless pork roast or Boston butt 1 tablespoon oil Preheat oven to 400�F. Brown sausage in a saute pan, add apple and shallots and cook 3 minutes. Transfer to a mixing bowl, add walnuts and parsley, and season to taste with salt and pepper. Horizontally split pork roast, forming a pocket; do not cut all the way through. Season roast inside and out with salt and pepper. Pack stuffing
in center and tie up roast with enough butcher's twine to hold it
together. Remove roast to a carving board, cover loosely with foil and let rest 10 minutes before slicing. Slice roast in 12 pieces. Serve 2 slices per serving, garnished with parsley. Yield: 6 servings |