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Stuffed Roast Pork

chef.pierre's picture
Ingredients
  Center cut pork loin 6 Pound
For bacon stuffing
  Bacon strips 6 , diced
  Brandy 2 Tablespoon
  Chopped prunes 1 Cup (16 tbs)
  Coarse french bread crumbs 2 Cup (32 tbs)
  Grated lemon rind 1 Teaspoon
  Lemon juice 3 Tablespoon
  Chicken broth 1 Cup (16 tbs)
  Marjoram 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Thyme 1⁄4 Teaspoon
Directions

GETTING READY
1. Make a pocket in pork roast along side ribs.

MAKING
2. In a frying pan fry bacon until crisp. Keep aside.
3. In a bowl keep chopped prunes and pour 2 tablespoons brandy over it. Keep aside for 30 minutes.
4. In a bowl mix bread crumbs, lemon rind, lemon juice, broth, and seasonings.
5. Mix bacon, drippings and prunes with liquid.
6. Spoon this mixture into pork pockets.
7. Skew the opening to close.
8. Roast in shallow pan at 325°F for 2 1/2 to 3 hours, until 180°F on a meat thermometer.

SERVING
9. Serve with braised hearts of celery.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Pork
Preparation Time: 
25 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
6

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