Stuffed Pork Roast

Total Time:
1 hr 35 min
Prep:
20 min
Cook:
1 hr 15 min

Yield:
6 servings

Ingredients
  • 3/4 pound Italian sausage, chopped
  • 1 cup chopped apple
  • 2 tablespoons minced shallot
  • 3/4 cup chopped toasted walnuts
  • 1 tablespoon chopped parsley, plus extra for garnish
  • Salt and black pepper
  • 1 3 -pound boneless pork roast or Boston butt
  • 1 tablespoon oil
Directions

Preheat oven to 400 degrees F. Brown sausage in a saute pan, add apple and shallots and cook 3 minutes. Transfer to a mixing bowl, add walnuts and parsley, and season to taste with salt and pepper. Horizontally split pork roast, forming a pocket; do not cut all the way through. Season roast inside and out with salt and pepper. Pack stuffing in center and tie up roast with enough butcher's twine to hold it together. Heat oil in a large saute pan, add roast and sear on all sides until well-browned. Transfer to a rack set in a roasting pan and roast until a thermometer inserted in center registers 170 degrees F. degrees. Remove roast to a carving board, cover loosely with foil and let rest 10 minutes before slicing. Slice roast in 12 pieces. Serve 2 slices per serving, garnished with parsley.


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    11 Reviews
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    I have to agree with other people as far cutting back on the sausage filling. I could have stuffed two roasts easily. When I sliced it the stuffing tended to crumble apart. Also my roast was done in 45 minutes. I removed it and tented it with foil for 20 minutes and it was perfect. It was very tasty though.
    Best pork roast we've ever made. Thanks Emeril.
    great stuffing, but i could have made it on the side and the pork would have tasted the same. it matched well with the pork but did not seem to add any flavor to the meat itself.
    My family loved this. Next time, I will cut down on the sausage a bit, and add more apple. I was able to cook this on a work night, to have a special meal during the week. I took the advice of a previous poster, and cut down on the cooking time---did the trick.
    After reading the reviews as it may be dry, I decided to cook my 4 lb. roast at 400 degrees for one hour, it registered 140 degrees, I shut the oven off for 20 min. more and it was excellent and juicy. My dinner guest said it was the best juicy pork roast they ever tasted and asked for a couple of slices to take home. I cut my roast in good thick slices. Will make again.
    It wasn't too bad to do, but the overall combination cam out a little drier than I had hoped.
    This was great. I made it for Palm Sunday dinner and everyone loved it! I added spinach to the stuffing and onions and potatoes cooked with the roast. Delicious. A keeper. I would definately cook the roast no longer than 160. The time on the recipe is too long and the roast would get very dry.
    This is the best ever! Lovedddddd it so much! Made my Valentines Day dinner awsome along with the yummy Molton Choc. Esspresso. Can't get better than that. :)
    This is so tasty and so easy! Love it!
    scrumpdidlyumptious
    Very Tasty
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