Stuffed Pork Roast
Source and licence
"Stuffed Pork Roast" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Stuffed_Pork_Roast, revision 4613403), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Stuffed_Pork_Roast&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4613403
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 ea. (3–4 pounds) boneless pork loin roast
- 1 cup salt
- ¾ cup honey
- 2 cups hot apple cider vinegar
- 1 pound ice
- 1 cup cornbread, crumbled finely
- ½ cup chopped apple
- ¼ cup dried cranberries
- 4 egg whites, beaten to stiff peaks with ⅛ tsp cream of tartar
- ¼ cup cracked black peppercorns
- Dijon mustard
Method
- Combine salt, honey, and vinegar in a gallon size zip-top bag until salt is dissolved. Add ice and shake until brine has cooled down and ice is almost completely melted.
- Add pork roast and toss to coat. Refrigerate 3–4 hours.
- Combine bread, and fruit. Gently fold eggs into bread mixture. Set aside.
- Almost split the roast horizontally, not cutting through either the sides or the bottom. Pack stuffing into pocket and brush edge of opening with Dijon mustard. Press closed.
- Brush all sides of roast with mustard. Press peppercorns into meat and place in a rack in a roasting pan.
- Insert a probe thermometer into an area of the center of the roast that does not have stuffing. Bake in a 425°F oven until internal temperature reaches at least 145°F.
- Remove to a plate and let rest 10 minutes before slicing. Serve with cider gravy.