Pork Roast with Herb Stuffing

A recipe provided by the National Pork Producers Council

Makes 16 servings

Ingredients:

  • 1 (6 to 8 lbs.) bone-in center loin roast
  • 1 Tablespoon lemon pepper
  • 1 teaspoon tarragon, dried
  • 1 teaspoon salt
  • 1/2 cup butter or margarine
  • 1 bunch green onion, with tops, chopped
  • 1 clove garlic, minced
  • 1/2 cup mushrooms, sliced fresh
  • 8 oz. herb seasoned stuffing cubes, dried
  • 1 Tablespoon fresh parsley, chopped
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon tarragon, dried
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1/2 cup dry sherry
  • 3 Tablespoons lemon juice, divided
  • 1/4 cup Savannah Bee Orange Blossom Honey
  • Fresh tarragon sprigs, optional
  • Lemon slices, optional

Combine lemon pepper, tarragon and salt; mix well and rub onto surfaces of roast. For stuffing, melt butter in a large skillet over low heat. Add onions and garlic; cook over medium-high heat for 3-5 minutes, stirring occasionally. Combine stuffing, parsley, lemon pepper, tarragon, salt, egg, sherry and 2 Tablespoons lemon juice in a large bowl. Add cooked mixture and mix gently. Cut slits about 2 inches deep between ribs of roast, without cutting through opposite side. Pack stuffing into slits. Place roast on rack in shallow roasting pan. Insert meat thermometer in thickest part of roast. Place a piece of aluminum foil loosely over top of roast just to cover stuffing, making a slit in foil to fit around meat thermometer. Roast at 325°F for 20-25 minutes per pound or until thermometer registers 155-160°F. Combine honey and remaining Tablespoon of lemon juice; brush over roast and stuffing during last 20 minutes of cooking time. Let roast stand for 10 minutes before carving. Garnish with fresh tarragon sprigs and lemon slices, if desired.

Recipe courtesy of the National Honey Board.

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