Stuffed Pork Roast
This stuffed pork roast gets its flavor from a honey and apple cider vinegar brine that keeps a lean loin juicy through a hot oven. Inside is a pocket of cornbread, apple and dried cranberries, lightened with whipped egg whites. The outside is coated in mustard and a thick crust of cracked black peppercorns. Slice it after a short rest and serve it with cider gravy for a sweet, tangy, peppery plate.
Instructions
Pour the salt, honey and hot cider vinegar into a gallon-size zip-top bag and stir or shake until the salt dissolves. Add the ice and shake until the brine is cold and the ice is almost completely melted.
Add the pork roast to the bag and turn it to coat. Refrigerate for 3 to 4 hours.
Mix the crumbled cornbread with the chopped apple and dried cranberries. Gently fold in the beaten egg whites, then set the stuffing aside.
Cut a pocket into the roast by slicing it almost in half horizontally, leaving both sides and the bottom uncut. Pack the stuffing into the pocket, brush the edges of the opening with Dijon mustard, and press it closed.
Brush the outside of the roast with mustard on all sides. Press the cracked peppercorns into the meat, then set the roast on a rack in a roasting pan.
Push a probe thermometer into the center of the roast, in a spot that has no stuffing. Bake in a 425°F oven until the internal temperature reaches at least 145°F.
Move the roast to a plate and let it rest for 10 minutes before slicing. Serve with cider gravy.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
