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Wednesday, November 21, 2012

Cornbread Stuffed Pork Roast

Wow is this YUMMY,  Not a difficult recipe and a great twist on the usual Pork Roast (boneless).  I always buy the boneless pork roast when they are on sale and right now I have so many in the freezer I need to start cooking them.  The other day I used part of one for making pork fried rice and also pork spring rolls.  You could also cut them into boneless chops.  This is a very inexpensive way to get those great boneless chops but much cheaper.  Ok on to the recipe.

1 small package of corn bread stuffing mix
1 medium carrot, shredded
1 stalk celery, chopped
1/2 medium onion, diced
1 clove garlic, minced
2 TBL butter
1 egg
1/2 can of chicken broth (or water)
1-2 TBL fresh chopped sage
1 1/2 tsp thyme
salt and pepper

3-5 lb boneless pork roast

Directions:  Preheat oven 350
In a large skillet, melt the butter, add the onion let cook for about 1 minute, add the garlic stir a couple of time, add the celery cook a minute or so.  Add the cornbread mix, carrots, egg, sage and thyme.  Salt and pepper.  Cook until mixture all comes together.  About 10 minutes.
Take roast and butterfly open, fill with stuffing and then roll back up and tie with butchers twine,  Salt and pepper outside.  Place in roasting pan and cook for about 1 1/2 hours.  Internal temperature should be 160 , let rest (covered) for 10 minutes before carving so juices can redistribute meat.  Slice and enjoy.

Thanks for stopping by,  hope you try this it's worth the work.  Have a great day and Remember to Find the Time to Do all the Things YOU Love.

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