Autumn Stuffed Pork Roast

Recipe from: 10/1/2007 12:00:00 AM
Ingredients 19
Servings 2
Minutes 55


Serving Change
  • 2
    Tbsp olive oil
  • 1
    Tbsp butter
  • 1
    large onion, choppe
  • 6
    minced scallions
  • 4
    minced garlic cloves
  • 300
    pork sausages
  • 1
    minced medium fennel bulb
  • minced leaves from the fennel bulb
  • ½ cup minced parsley
  • 3
    Tbsp minced fresh rosemary
  • 3
    Tbsp minced fresh thyme
  • salt
  • freshly ground pepper
  • 1
    peeled and diced ripe pear
  • 3
    Tbsp lemon or orange juice
  • 2
    rolled shoulder pork roast
  • 2
    cups dry white wine
  • 1
    tsp crushed fennel seed
  • 2 cups fresh bread crumbs


Preheat the oven to 220°.
Heat a large skillet over medium high heat and add the olive oil and butter. When the oil/butter mixture is hot, add the onion and cook for three minutes.
Add the scallions and cook for two minutes.
Add the garlic and cook for a minute or two more.
Add the sausage and crumble thoroughly.
Add the bread crumbs, fennel, fennel leaves, parsley, 2 tablespoons (or teaspoons) each of the rosemary and thyme, salt, and pepper. Mix well and cook until the sausage is lightly browned and the fennel is tender, about 12-15 minutes.
Add the pear and lemon juice and cook for a minute or two more to heat through.
Unroll the pork roast and spread the stuffing mixture evenly on the inside of the roast.
Roll it back up and tie with string. Place the roast in a roasting pan.
Pour the wine over the roast and then rub in salt, pepper, the remaining rosemary and thyme, and the fennel seed all over the outside of the roast.
Place in the oven and roast for 30 minutes, then reduce the heat to 170°.
Continue roasting for about 1½ hours to 2 hours for a more well done roast.
Remove the roast from the oven, place on a platter or cutting board and untie.
Let the roast rest for ten minutes before carving.
If desired make the pan juices into a gravy. Slice the roast and serve with the pan juices or gravy.

Read more on: bake  |  pork

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