All measurements are approximate, I didn't measure anything I'm afraid.
3 lb boneless pork rib roast
3 tbls bread crumbs
2 tbls chopped parsley
2 tbls chopped basil
1/2 cup chopped spinach
2 cups chicken broth
1/2 cup roughly chopped onion
salt and pepper
Preheat oven to 350. Cut a pocket in the roast. Mix together the bread crumbs, basil, parsley and spinach. Season it with a little salt and pepper. Stuff the spinach mixture into the roast and then either tie it up or use a skewer to keep it closed. Rub the roast with rosemary, garlic powder, olive oil, salt and pepper. Place the roast in a shallow pan, preferably one that has a lid, and surround it with the onions. Put it in the oven for 15-20 minutes or until it starts to brown. Remove it and add the broth. Add a couple tsps of rosemary and some pepper to the broth, cover it tightly and return it to the oven. Cook for another hour or so, until done how you want it. Let rest for 5-10 minutes before carving. Separate the fat from the braising liquid and spoon it over the carved roast.
My girlfriend went to the store the other day to grab some ribs. They didn't have any. Her response: Wtf, where're the ribs? But, no ribs. So she grabbed a boneless rib roast instead. I'd never made one before, so a little research was required. I found out it's from the rib section of the loin, so it's a lot like a center cut roast but with more marbling. Score. Unfortunately I don't have any prep shots, it was kind of spur of the moment and at night. I hate taking pictures at night. I did get some finished pics though, thanks to the magic of leftovers.So, this was my first stuffed roast. It came out pretty well, if I do say so myself. I could have done a better job on the pocket, but if it had been bigger (or neater) I would have needed more stuffing than I had made. So it all worked out. Heh.What I did was just cut a three inch hole in the side of the roast, stick the knife in almost to the other end and kind of wiggle it around till there was a pocket. I've seen people on TV do it a million times. But like so many other things people do on TV, it's not quite so easy to do at home.
Not that this was a fail, it was quite good. The stuffing was flavorful, the pork was moist (yay marbling) and the braising liquid made a fine sauce. Since I didn't get any prep shots I'm not going to bother going over the whole method, I'll save that for another post when I do have some. Hm, I've been wanting to do an apple stuffed pork loin for a long time, but haven't ever gotten around to it. After using the rib roast, I will probably use that instead of the center cut from now on. It didn't dry out so easily. Heh. So, anyone have tips or tricks for stuffing a roast? How about favorite ingredients?