Stuffed Pork Roast
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Raisin bread slice||6 , crumbled|
|Pitted prunes||6 Large, halved|
|Fresh orange juice||1⁄4 Cup (4 tbs)|
|Pork roast||3 Pound, boned, rolled|
|Garlic clove||1 Large, thinly sliced|
|Potatoes||8 Small, peeled, halved|
1. Melt butter in 10-inch Straight-Sided Fry Pan over medium heat; saute onions, celery until soft; remove from heat; add crumbs, prunes, orangejuice, egg, salt, pepper, rosemary; blend thoroughly.
2. Remove string from roast; unroll; spread stuffing on inside of roast; roll; tie with heavy string; make several small slits on outside of roast; insert garlic slices in slits; sprinkle with salt, pepper.
3. Place roast in 15 1/2X 11 x 2-inch Bake & Roast Pan; bake 1 hour at 325°F.; arrange potatoes around roast; bake 1 hour longer or until meat and potatoes are done (turn potatoes several times during cooking to allow even browning); let stand 10-15 minutes before serving.
Makes 6-8 servings