Stuffed Pork Roast

A pork roast is a simple dish to make, especially in the cool months of the fall and winter.  I like to make a pork roast for Sunday dinner because it looks really nice and fancy, but it is so simple to make.  This recipe uses left over stuffing (from Thanksgiving??)  or fresh stuffing you make just for this purpose.

Ingredients:

One 3-4 lb boneless pork roast, butterflied
Salt and pepper to taste
2-3 cups of your favorite stuffing, prepared but not cooked
2 TBS Olive oil

Here's how:

Preheat the oven to 350 degrees F.

Take your pork roast and butterfly it in three.  This means to cut the roast so you have one roast with a center piece and two "flaps" on each side.  The butcher at the grocery store will do this for you or you can do it yourself. 

Here is how it looks once it is butterflied

 Take your butterflied roast and place it so that the side with the fat is facing you.  This will ensure that that flavor stays inside the meat and it will stay moist.  The fat will also flavor the stuffing. Salt and pepper the meat.   Place the stuffing on the roast only in the center.  Do not place it on the flaps.

Here is how it will look once stuffed

 Pick up each flap and fold it onto the center.  Tie the meat with kitchen twine so that it stays together.  Salt and pepper the outside and drizzle 2 TBS of olive oil over the top.

Meat all tied and ready for the oven.

Place the roast in the oven and cook for about an hour to an hour and a half, depending on the size of your roast, until the meat is no longer pink.

Slice and enjoy