Stuffed Pork Roast

Makes 12
Prep 25 m
Roast 75 m



  1. 1 of 5 Open up roast; make 6-inch-long slit down center of roast. Deepen slit to form shallow pocket, to both ends. Place 1 shallot in end of pocket with fig on top. Repeat with remaining shallots and figs, filling up pocket. Roll up roast; tie at intervals with string. Rub roast with thyme.
  2. 2 of 5 Heat oil in flameproof roasting pan over medium-high heat. Add tied roast; brown on all sides.
  3. 3 of 5 Roast pork in preheated 375 degree F oven 1-1/4 hours or until internal temperature registers 160 degrees F on instant-read meat thermometer. Remove roast to platter; keep warm.
  4. 4 of 5 Pour water into roasting pan, scraping up browned bits. Pour into saucepan. Skim off fat. Add brandy. Boil 2 minutes. Stir in jam, broth, salt and pepper. Simmer 3 minutes.
  5. 5 of 5 Remove string from pork roast. Slice roast and serve with gravy. Makes 12 servings.
Nutrition Information for Stuffed Pork Roast
Servings Per Recipe: 12
Per Serving: 152 mg sodium, 15 g Fat, total, 11 g carb., 120 mg chol., 43 g pro., 369 kcal cal.
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Printed from 07/18/2019