Sausage Stuffed Pork Roast With Fruit Glaze
ready in: 1-2 hrs
recipe id: 29506
cook method: stovetop, oven
1/4 pound bulk pork sausage
2 cups herb seasoned stuffing mix
1 cup peeled, chopped, tart apple
3/4 cup hot water
1/2 cup diced celery
1/2 cup raisins
1 tablespoon diced onion
1/2 teaspoon salt
1/2 teaspoon sage
1/8 teaspoon black pepper
5 pounds boneless, rolled pork loin roast
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/2 teaspoon ground coriander, divided (optional)
6 slices bacon
1 jar (10 ounce size) cherry preserves
2 tablespoons orange marmalade
Cook sausage until slightly pink; drain well. Combine sausage and next 9 ingredients; set aside.
Separate pork into two pieces. Sprinkle flat sides with 1/4 tsp. each of salt, pepper and coriander. Spoon stuffing mixture lengthwise over one piece of pork.
Top with remaining pork; turn under ends. Tie securely with heavy string at 2" to 3" intervals. Sprinkle outside with remaining 1/4 tsp. each of salt, pepper and coriander.
Place the roast in a lightly greased shallow roasting pan. Place bacon lengthwise over roast. Insert meat thermometer into thickest part of roast.
Combine the cherry preserves and orange marmalade.
Bake at 325 degrees F for 1 hour or until meat is done, brushing with the cherry-orange mixture frequently.
nutritionNutritional data has not been calculated yet.
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