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Herbed Stuffed Pork Roast

I had a 4.5 lb pork roast in the freezer. First step was to butterfly it into one large flat piece.

I made an herb filling in the food processor with 10 large springs of rosemary, a large handful of fresh sage leaves, 3-4 cloves of garlic, 1/2 cup grated Romano cheese, 3/4 cup of breadcrumbs. After these ingredients were chopped, I added olive oil through top of processor until the mixture felt slightly moist and stayed together. I spread a few fresh spinach leaves in the center of the pork, and spread the herb mixture on top.

Butterflied%20pork.jpg

I rolled and securely tied the pork into a rolled roast using four lengths of kitchen twine.. Then I went back to the food processor with 10 more sprigs of rosemary, 4 cloves of garlic, sea salt and pepper. After finely chopping the second mixture, I rubbed the whole rolled roast with olive oil, and spread the mixture on the outside.

roll%20tie%20and%20season%20pork.jpg

Sear the roast on the BBQ (or in a pan), cover with foil, and put it into the fridge until ready to cook.

Take out roast 1 hour before cooking to get to room temp. Place on grill (across from the hot side) for 1 hour and 15 minutes with grill lid down. Check temperature with a meat thermometer. Let sit 10 minutes before slicing and serving.

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This page contains a single entry from the blog posted on August 5, 2009 12:28 AM.

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