Apple Stuffed Pork Roast

Adapted from Paula Deen/Food Network 2007
Prep time:  30 minutes
Cook time:  1 hour 45 minutes
Serves 6-8
6 tablespoon olive oil1 large onion, finely chopped
2 Granny Smith apples, peeled, cored and chopped  (I used Gala because that's what I had on hand)
4 fresh sage leaves, finely chopped
2 cups thick-cut white bread, crusts removed, cubed (I used regular white bread - see below!)
1 egg, beaten
salt & pepper
1/2 teaspoon cinnamon
1/2 cup chicken broth
3 lb. pork roast
Preheat oven to 375. 
In large skillet, heat 3 T olive oil and add onion, apple and sage.  Saute until onion is transluscent. 
Remove from heat and stir in bread, egg, salt & pepper to taste.  Add chicken broth and stir until everything is moistened. Let the stuffing cool completely before adding to pork. 
For the bread, I toasted regular sandwich bread that I had on hand, including the ends that no one wants in their sandwich,  and chopped it into 1/2 cubes.  I didn't remove the crust, but if you're using a French loaf or another really crusty bread you may want to do as Paula directs.  Either way, toast your bread slightly because I have found the stuffing can get mushy if the bread is not toasted.

Trim most of the fat from the pork roast.  Butterfly the roast by slicing the pork 2/3 of the way through.

Lay a sheet of plastic wrap on top of the roast and pound with meat mallet.

Spread the stuffing on the pork.  Starting at a long side, roll the pork up, pushing the stuffing back in the sides as you go, and then tie with kitchen twine, seam side up.

Mix together 3 remaining tablespoons of olive oil with 1/2 teaspoon each of salt, pepper, and cinnamon. 

Rub all over pork, then turn roast over and place into a cooking pan (mine fit into a 9x13 pyrex) and rub this side with the oil also.

Cover with foil - this will help it remain juicy.  Pop it in the oven for about 90 minutes, or until a meat thermometer registers 155.  Remove from heat and let rest for about 15 minutes before slicing. 


While roast is resting, spoon out some of the pan drippings  (2-4 T) into a saucepan and add 1 C chicken broth.  Bring to a boil and turn down heat to medium.  Combine 2 T cornstarch with 2 T broth and stir until no lumps remain, then add to saucepan.  Whisk until gravy thickens.  Season with salt & pepper to taste.