Pork Roast with Herb StuffingPork
8 pounds pork loin (center roast, bone-in)
1 tablespoon lemon pepper
1 teaspoon dried tarragon leaves
1 teaspoon salt
1/2 cup butter
1 bunch green onions (whites and greens, chopped)
1 clove garlic (minced)
1/2 cup fresh mushrooms (sliced)
8 ounces herb seasoned stuffing
1 tablespoon fresh parsley (chopped)
1 teaspoon lemon pepper
1/2 teaspoon dried tarragon leaves
1/2 salt (teasoon)
1 eggs (beaten)
1/2 cup dry sherry
3 tablespoons lemon juice (divided)
1/4 cup honey
fresh tarragon (springs, optional)
lemon slices (optional)
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1Combine lemon-pepper, tarragon and salt; mix well and rub onto surfaces of roast.
2For stuffing, melt butter in a large skillet over low heat. Add onions and garlic; cook over medium-high heat for 3-5 minutes. Add mushrooms; continue to cook for 2-3 minutes, stirring occasionally. Combine stuffing, parsley, lemon-pepper, tarragon, salt, egg, sherry and 2 tablespoons lemon juice in a large bowl. Add cooked mixture and mix gently.
3Cut slits about 2 inches deep between ribs of roast, without cutting through the opposite side. Pack stuffing into slits.
4Place roast on rack in shallow roasting pan. Place a piece of aluminum foil loosely over top of roast just to cover stuffing. Roast at 350 degrees F. for 20 minutes per pound or until internal temperature on a thermometer reads 145 degrees F. Combine honey and remaining tablespoon of lemon juice; brush over roast and stuffing during the last 20 minutes of cooking time.
5Remove roast from oven; let rest about 10 minutes. Garnish with fresh tarragon sprigs and lemon slices, if desired.
PER SERVING *
|Calories590Calories from Fat320|
|% DAILY VALUE*|
|Calories from Fat320|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.