By Kelly Bogard
Welcome, Autumn! Oh, how I’ve missed your cool breezes and falling leaves. I must say, fall is one of my favorite times of the year. I have love for all of the seasons, but this time of year is just so refreshing. The tastes, the smells, the colors…amazing! Another bonus of this beautiful season is that it gives me an opportunity to cook without melting. My ol’ kitchen can certainly put off some heat.
With the start of the season, I thought I’d share one of my favorite fall recipes. What could be better on a cool Sunday evening than a wonderfully warm and tasty pork roast? The only thing better is a stuffed pork roast. So, I borrowed my friend Ricky’s recipe for stuffed pork chops and added my own spin to it.
1 (4-5 lb.) pork butt roast
1 tbsp. salted butter
1 tbsp. olive oil
6 button mushrooms, chopped
1 shallot, chopped
1 tbsp. garlic, minced
1/2 cup walnuts, chopped
1/2 cup dried cranberries
3/4 cup whole wheat bread crumbs
1 cup orange juice, pulp free
Salt and pepper
I know it seems like a lot of ingredients, but I promise this recipe is not hard and well worth the few minutes it takes to prepare.
First things, first. Preheat your oven to 350 degrees Fahrenheit. Next, in a large sauce pan, melt together the butter and olive oil. Once heated, add the mushrooms, shallot, garlic and walnuts, cooking through.
Add the cranberries, bread crumbs and orange juice. Stir to combine well and heat over low heat to reduce down the orange juice. Set aside to cool.
Then, using a very sharp butcher knife, begin to filet your roast. Begin by making a cut about one-third from the top of the roast. Be sure to leave about one inch attached. (Do not filet completely.) Then, turn the roast over and make another cut one-third from the top, again leaving one inch attached. This will turn your roast into one long sheet of roast like in the picture below.
Cut yourself three to four lengths of twine that are long enough to go around the roast and then start rolling. Once rolled, use the twine to secure the pork and stuffing before placing it in a casserole dish.
The size of the dish is going to depend on the size of the roll. Once in the dish, season with salt and pepper. Finally, place it in the oven to cook for 1-1/2 to 2 hours, depending on the size. You want to cook it to an internal temperature of 145 degrees, so cooking for 20 minutes a pound should get you there. Once cooked to the proper temperature, let the roast rest for 15 minutes before cutting to ensure juiciness.
I hope you are enjoying all of the changes of the season and take time to share a meal with friends and family.
From all of us at Texas Table Top, enjoy!
Recipe: Rolled Pork Roast
Summary: Warm, juicy pork roast with the favors of fall
- 1 (4-5 lb.) pork butt roast
- 1 tbsp. salted butter
- 1 tbsp. olive oil
- 6 button mushrooms, chopped
- 1 shallot, chopped
- 1 tbsp. garlic, minced
- 1/2 cup walnuts, chopped
- 1/2 cup dried cranberries
- 3/4 cup whole wheat bread crumbs
- 1 cup orange juice, pulp free
- Salt and pepper
- Kitchen twine
- Preheat oven to 350 degrees Fahrenheit.
- Heat and combine butter and olive oil in a large sauce pan.
- Add the mushrooms, shallots and walnuts, and cook through.
- Mix in cranberries, bread crumbs and orange juice. Move to low heat and reduce the orange juice. Set aside to cool.
- Filet roast in a Z pattern. Begin by cutting about 1/3 from the top of the roast, leaving one inch attached. Then, flip the roast over and make a second cut, again 1/3 from the top of the roast, leaving one inch attached. This will create one long sheet of meat.
- Spread the stuffing over the meat, leaving 1 to 1-1/2 inches on the end you will be using to close the roll.
- Cut three to four lengths of twine and roll your meat into a log. Use the twine to secure the end.
- Season with salt and pepper.
- Cook until internal temperature reaches 145 degrees (approximately 1-1/2 to 2 hours).
- Let sit for 15 minutes before cutting and serving.
Prep time (duration): 20 minutes
Baking time (duration): 1-1/2 to 2 hours
Number of servings (yield): 4-6