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Stuffed Pork Roast with Modena Balsamic Glaze

8-10

2 hr 15 mins

One 5-pound Boneless Center Cut Pork Loin Roast, trimmed of any excess fat and butterflied
Kosher Salt
Black Pepper
4 cups Prepared Stuffing (use your favorite!)
3 Tbsp. STAR Modena Creamy Balsamic Glaze
1 Tbsp. STAR Extra Virgin Olive Oil
Kitchen String

1.
Preheat your oven to 375 degrees, line a roasting pan with foil and drizzle with a Tbsp. of STAR olive oil.
2.
Open the roast like a book. On one half of the roast spoon on the 4 cups of prepared stuffing, spread evenly.
3.
Fold the other halve over top of the stuffing. Use a sharp knife and carefully score the top layer of fat be careful you don’t score the meat underneath. Tie and knot the stuffed pork loin with kitchen string several inches apart.
4.
Season the top of the roast with kosher salt and black pepper.
5.
Place the stuffed roast into the foil-line roasting pan and insert an oven-safe instant read thermometer to the thickest part of the roast. Roast, fat side up, in a preheated oven for 1-1/2 to 2 hours or until the thermometer reads 160 degrees.
6.
At the 150 degree mark brush the roast with STAR Modena Creamy Balsamic Glaze and place back into the oven to finish cooking.
7.
Remove from the oven and brush again with the glaze and cover lightly with tinfoil. Let the pork roast rest for 15 minutes before removing the kitchen string and slicing.