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Southern Stuffed Pork Roast


SOUTHERN STUFFED PORK ROAST
Omaha Steakhouse Restaurant Recipe

Serves 6

3/4 pound sweet Italian sausage, chopped
1 cup Fuji apple, chopped
2 tablespoons shallot, minced
3/4 cup toasted pecans, chopped
1 tablespoon parsley, chopped
salt and black pepper, as needed
1 (3 lb) boneless pork loin
1 tablespoon oil

Preheat oven to 400 degrees. Brown sausage in a saute pan, add apple and shallots and cook 3 minutes. Transfer to a mixing bowl, add Pecans 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, tie roast with butcher's twine to hold it tight. 

Heat oil in a large saute pan, add roast and sear on all sides until evenly browned well. Place on a rack set in a roasting pan and roast until a thermometer inserted in center registers 170 degrees. Remove roast to a carving board, tent loosely with foil and let rest 10 minutes before slicing. Slice roast in 12 pieces. Serve 2 slices per serving.

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