Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Sausage Stuffed Pork Roast With Fruit Glaze
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- #29506
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
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
cherry tomatoes
directions
Cook sausage until slightly pink; drain well. Combine sausage and next 9 ingredients; set aside.
Unroll the pork loin. Sprinkle the inside with 1/4 tsp. each of salt, pepper and coriander. Spoon stuffing mixture lengthwise over the pork.
Roll up and 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.
added by
Nimmie
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
I'm dazed by the number of Stuffed Pork Roast Recipes I've looked at. This one seems to be a very good one for my very first try. Since I'm an amateur, I need all the help I can get. I will add two eggs to the 9 item list to bind the stuffing, Also, how is the cherry preserves and orange marmalade applied? What is done with the cherry tomatoes? I'm making this for Christmas dinner for a bunch of guests. Wish me luck.
Just checking, but do you mix the cherry preserves and the marmalade together and spread on the roast before baking? This looks great, I am going to try this tomorrow. Thanks