Stuffed Pork Roast

The fennel and apples impart a wonderful fresh flavor to this pork roast. This dish makes a great autumn meal.

Serves: 10Hands-on: 20 minutesTotal: 3 hours 20 minutesDifficulty: Medium

Serves: 10

Ingredients

  • 2 boneless shoulder pork roasts (4 lbs. each), butterflied
  • 1 bulb fennel with tops, thinly sliced
  • 2 medium Granny Smith apples, peeled, cored, and diced
  • 1 medium white onion, peeled and diced
  • 1 lb. bulk pork sausage
  • ½ tsp. ground black pepper

Directions

  • Lay out the roasts and layer with the sausage mixture, fennel, onion, and apples. Roll and tie securely with butcher’s twine.
  • Place on a rack in a large roasting pan. Sprinkle with pepper. Cover, and roast for 2 hours, then uncover and roast for 1 hour longer until the pork is thoroughly cooked. Untie, slice, and serve.

Recipe Information

Serves: 10

Ingredients

  • 2 boneless shoulder pork roasts (4 lbs. each), butterflied
  • 1 bulb fennel with tops, thinly sliced
  • 2 medium Granny Smith apples, peeled, cored, and diced
  • 1 medium white onion, peeled and diced
  • 1 lb. bulk pork sausage
  • ½ tsp. ground black pepper

Directions

  • Lay out the roasts and layer with the sausage mixture, fennel, onion, and apples. Roll and tie securely with butcher’s twine.
  • Place on a rack in a large roasting pan. Sprinkle with pepper. Cover, and roast for 2 hours, then uncover and roast for 1 hour longer until the pork is thoroughly cooked. Untie, slice, and serve.

Nutrition Information

Nutrition Information
Amount per serving
Calories600
Total Fat22g
Saturated Fat7g
Cholesterol260mg
Sodium450mg
Total Carbohydrate7g
Dietary Fiber2g
Sugars5g
Protein91g