Stuffed Pork Roast Recipes

Ingredients :

1/4 cup butter or margarine

1lb fresh mushrooms, chopped finely

1 cup thinly sliced celery

2 tbsp chopped parsley

1/2 tsp dried leaf savory

1/2 tsp dried leaf marjoram

1/4 tsp dried leaf thyme

1 tsp salt

1/8 tsp pepper

1 egg, lightly beaten

2 cups coarsely crushed unsalted soda biscuits

6 lb loin of pork

Heat butter (or margarine) in large heavy skillet. Add mushrooms and celery and cook gently 5 minutes, stirring constantly. Remove from heat. Stir in parsley, herbs, salt and pepper. Cool for a few minutes, stir in egg and soda biscuit crumbs. Heat oven to 325F (160C). Have ready a roasting pan just large enough to hold the roast. Cut down from top of roast just to but not through back-bone (you will end up with 8-10 thick chops still joined along the bottom). Spoon the stuffing into these cuts, packing it in quite well (the stuffing should be moist and will stay in place). Start at the middle and work out towards each end to make it easiest. Push short skewers through the fat at each end of the roast to hold the roast together until you tie it. Tie it from end to end.

Set roast in roasting pan on bones. Cover loosely with a tent of aluminum foil. Roast 2 hours. Uncover, slash fat in a few places and continue roasting about 1 hour and 15 minutes more or until very tender and cooked through - 185F (85C) on the meat thermometer.

Serves 8-10

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