• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Stuffed Pork Roast

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • ----------------------------------STUFFING----------------------------------
  • 1 md Onion, minced
  • 2 lg Green apples, peeled/chopped
  • 1/2 lb Bulk pork sausage, uncooked
  • 4 Celery stalks, chopped
  • 3 tb Butter
  • 1 c Raisins
  • 1 c Bread crumbs, moistened with
  • -water to soften
  • 1 ts Salt
  • ds Freshly ground pepper
  • 1 ts Dried sage
  • 2 ts Dried basil


1 Boned pork roast (5 lb),
-trimmed of fat
1/2 c White wine
2 tb White wine
2 tb Honey
1 tb Prepared hot mustard (opt)
2 ts Dried thyme, divided
1 ts Arrowroot

From "The Clay-Pot Cookbook" (Macmillan Publishing, $7.95) by George
Macleod Sales and her husband, Grover.

Saute onion and celery in butter until slightly transparent. In large
bowl, combine chopped apple, sausage, raisins, 1 teaspoon salt, dash
of pepper, sage and basil. Add moistened bread crumbs and onion-celery
mixture, and combine well. Pre-soak a clay pot, top and bottom, in
water for 15 minutes. Lay open a roast and sprinkle with 1 teaspoon
thyme. Spread cavity of roast with stuffing; press firmly. Roll roast
and tie with unwaxed dental floss or butcher's string. Rub outside of
roast with a mixture of thyme and pepper, then place stuffed roast in
pot. Combine wine, honey and mustard and pour over roast. PLace
covered pot in a cold oven. Set temperature at 480'F. Cook for about
2 hours, or until thermometer registers 160 degrees. Remove pot from
oven and pour off liquid into a saucepan. Skim or siphon surface fat
from liquid and heat, Mix arrowroot with 2 tablespoons wine and stir
into sauce.

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