Stuffed Pork Roast with Modena Balsamic Glaze
2 hr Serves 8-10 Try this simple stuff pork roast recipe, it's delicious and not as scary as it may sound. #STARFineFoods Ingredients: 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 Instructions:Preheat your oven to 375 degrees, line a roasting pan with foil and drizzle with a Tbsp. of STAR olive oil.
Open the roast like a book. On one half of the roast spoon on the 4 cups of prepared stuffing, spread evenly.
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.
Season the top of the roast with kosher salt and black pepper.
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.
At the 150 degree mark brush the roast with STAR Modena Creamy Balsamic Glaze and place back into the oven to finish cooking.
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.
Ingredients
- 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
Instructions
Preheat your oven to 375 degrees, line a roasting pan with foil and drizzle with a Tbsp. of STAR olive oil.
Open the roast like a book. On one half of the roast spoon on the 4 cups of prepared stuffing, spread evenly.
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.
Season the top of the roast with kosher salt and black pepper.
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.
At the 150 degree mark brush the roast with STAR Modena Creamy Balsamic Glaze and place back into the oven to finish cooking.
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.
Preheat your oven to 375 degrees, line a roasting pan with foil and drizzle with a Tbsp. of STAR olive oil.
Open the roast like a book. On one half of the roast spoon on the 4 cups of prepared stuffing, spread evenly.
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.
Season the top of the roast with kosher salt and black pepper.
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.
At the 150 degree mark brush the roast with STAR Modena Creamy Balsamic Glaze and place back into the oven to finish cooking.
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.
Recipe developed by: http://www.simplyscratch.com
Prep Time: 15 mins
Cook Time: 2 hr
Total Time: 2 hr 15 mins
Serves: 8-10
