Did you ever plan a romantic maple-glazed stuffed pork roast and then discover, you did not buy what you thought you did?
I found a great recipe from Kraft Foods Magazine (which readers must now pay for when this magazine used to be free), Maple-glazed stuffed roast pork.
I had purchased what I THOUGHT to be a pork roast, however, it turned out to be two small pork loins netted together.
My husband created an ingenious solution.
He suggested placing the stuffing in between the two loins, tieing the two loins together with butcher’s twine, and cooked it on the Big Green Egg for about 90 minutes or so…it was awesome!
Maple -Glazed Stuffed Pork Roast
- 2 Tbsp butter
- 1 apple, peeled and chopped into bite-size pieces
- 1 11/2 cups hot water
- 6 oz. package of Stove Top Stuffing Mix chicken or pork flavor
- Pork roast or loin, butterflied
- 2 Tbsp Maple syrup
- 2 Tbsp Grey Poupon spicy brown mustard
- 1 tsp chopped, fresh rosemary
- Heat oven or Big Green Egg to 350º
- Melt butter in a large skillet on medium heat.
- Once melted, add apples and cook for 2 minutes, stirring frequently.
- Add water and stuffing mix; cover. Let stand 5 minutes, then mix lightly.
- Spoon stuffing mixture onto cut side of meat to within 1/2" of the edge; or, place stuffing between two loins. Roll up and tie together with butcher's twine. Secure, seam side down, in a shallow roasting pan, which has been sprayed with non-stick cooking spray.
- Bake for one hour.
- Mix syrup, mustard and rosemary in a small bowl.
- Spread over meat. Bake an additional 20-30 minutes, or until internal temperature of meat is 160ºF.
- Remove roast from roasting pan. Gently tent with foil and allow to rest for 5-10 minutes.
- Slice and serve.