RCI-MT.001.0029.001
Stuffed Pork Roast
Stuffed Pork Roast from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (3-4 pound) boneless pork loin roast1 unit
- salt1 cup
- honey3/4 cup
- hot apple cider vinegar2 cups
- ice1 pound
- cornbread1 cupcrumbled finely
- chopped apple1/2 cup
- dried cranberries1/4 cup
- egg whites4 unitbeaten to stiff peaks with 1/8 tsp cream of tartar
- cracked black peppercorns1/4 cup
- Dijon mustard1 unit
Method
1
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.
2
Add pork roast and toss to coat. Refridgerate 3-4 hours.
3
Combine bread, and fruit. Gently fold eggs into bread mixture. Set aside.
4
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.
5
Brush all sides of roast with mustard. Press peppercorns into meat and place in a rack in a roasting pan.
6
Insert a probe thermometer into an area of the center of the roast that does not have stuffing. Bake in a 425 degree F oven until internal temperature reaches 135 degrees F for medium rare, 150 degrees F for medium, and 160 degrees F for well (NOT RECOMMENDED).
7
Remove to a plate and let rest 10 minutes before slicing. Serve with cider graavy.