Wednesday, April 27, 2011

Stuffed Pork Roast

Once again this is a recipe I pulled out of my freezer from my Nourishing Hearts class. It was very yummy and fed our family well, with some additional sides added! :) I haven't ever stuffed a pork roast before and there wasn't a lot of dressing in the roast itself but it still tasted good and was a cinch to throw together!!

Stuffed Pork Roast

1 (1 1/2 pound) pork sirloin roast
seasoned stuffing, prepared according to package directions
chicken boullion or broth

Make stuffing according to directions, adding onion, clelery and chicken boullion or broth if desired. Make a pocket in the roast. Season with salt and pepper. Spoon the stuffing loosely into the pork with approximately 1/3 cup of the prepared stuffing. Tie the roast seam closed with cooking string if necessary. Wrap and freeze if desired.

To serve: let thaw completely. Bake the roast @ 350 for 1-1 1/2 hours or until internal temperature reaches 165 degrees. Let rest before slicing.

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