This pork roast is the perfect main to serve up with mashed garlic potatoes for a Sunday dinner no one will soon forget.
1 hour, 15 minutes
- 1 boneless Ontario pork shoulder butt roast (about 3 lb/1.5 kg)
- 1 cup (350 mL) dry white wine
- 1/4 cup (60 mL) extra virgin olive oil
- 4 cloves garlic, minced
- 2 tbsp (30 mL) chopped fresh thyme
- 1 tbsp (15 mL) chopped fresh rosemary
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) pepper
- 2 cups (500 mL) beef broth
- 2/3 cup (155 mL) seasoned dry breadcrumbs
- 1/2 cup (125 mL) chopped fresh parsley
- 2 large eggs, lightly beaten
- 1/4 cup (60 mL) grated Parmesan cheese
- 1/4 tsp (1 mL) each salt and pepper
- Cut roast in half lengthwise in centre almost all the way through and open like a book. Repeat on both sides of the roast. Using a mallet, pound out roast to an even thickness of about 1 inch (2.5 cm).
- In a large shallow dish that will fit the roast whisk together wine, oil, garlic, thyme, rosemary, salt and pepper. Place roast in dish and turn to coat. Cover and refrigerate for at least 2 hours or up to 8 hours.
- Filling: In a bowl, stir together breadcrumbs, parsley, eggs, cheese, salt, and pepper; set aside.
- Remove pork roast from marinade, reserving marinade and place on work surface. Lay flat and spread parsley mixture in pork roast. Roll up jelly-roll style and tie with kitchen string in 2 inch (5 cm) intervals. Place roast on rack in roasting pan. Whisk broth into remaining marinade and pour into bottom of roasting pan.
- Roast in 375 F (190 C) oven for about 1 hour and 15 minutes or until thermometer registers 150F (66 C). Cover with foil and let stand until internal temperature reaches 160F (71C) before slicing and serving with pan juices.
Tip: If roast is thin you can make the first cut and pound out roast to an even thickness
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