The result is a beautiful succulent roast pork, perfect for company or a special meal!
In this recipe nothing is wasted, and all of the flavor is captured.
Add the pork roast and turn it to coat it all over with the marinade.
Elise Bauer
Marinate for several hours in the refrigerator.
Remove from refrigerator 1 to 2 hours before cooking to bring closer to room temp.
Remove pork roast from marinade, pat dry.
Elise Bauer
Combine the stuffing ingredients until the mixture has the consistency of a paste.
Open up the pork roast to expose where the bone had been.
Smear the stuffing onto this surface.
Elise Bauer
Tie up the pork roast to enclose the stuffing.
Rub the pork with olive oil.
Transfer the pork to a thick-bottomed pot with a cover just large enough to contain it.
Elise Bauer
(We used a 2 1/2 quart Le Creuset.)
Transfer the meat to a cutting board.
Excellent served withmashed potatoes.
Elise Bauer
Recipe adapted from The Time Life Good Cook Series, Pork.
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
