| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
|
Home2 |
1 |
servings |
INGREDIENTS
| 3 |
lb |
Boneless pork roast |
| 1/2 |
c |
Golden raisins |
| 1/2 |
c |
Dried apricots; chopped |
| 1 |
c |
Orange juice |
| 2 |
c |
Herb seasoned stuffing mix |
| 1 |
|
Egg – beaten |
| 5 |
tb |
Butter – melted |
| 1/4 |
c |
Chicken stock |
|
|
Salt and pepper |
| 1/2 |
c |
Apricot jam |
| 1 |
cn |
Sauce: |
| 1 |
c |
Grainy mustard |
| 1/4 |
c |
Orange marmalade |
| 1 |
tb |
Honey |
| 1/4 |
c |
Mint; chiffonade |
| 2 |
tb |
Raspberry vinegar |
INSTRUCTIONS
Directions: Pound roast to flatten slightly. Combine orange juice, raisins
and apricots and let soak for 30 minutes. Combine apricot mixture, stuffing
mix, egg, butter, salt and pepper. Add just enough chicken stock to moisten
to hold stuffing together. Lay cut side of roast up and place stuffing in
the center and roll to resemble a log. Tie the roast with string and place
in a baking dish. Bake at 350 degrees for 1 hour and 45 minutes. Combine
jam and remaining 2 Tbs. of butter and baste roast during cooking. Let rest
after removing from oven and slice. Top with combined serving sauce.
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