Roasted Stuffed Loin Of Pork - cooking recipe

Ingredients

1 (6 oz.) box stuffing mix
1 boneless, center-cut pork loin roast (about 3 lb.), excess fat trimmed
3 Tbsp. olive oil
1/4 c. all-purpose flour
1 tsp. salt
1/2 tsp. pepper
3 lb. sweet potatoes (about 9) with skins, cut into 1 1/2-inch chunks

Preparation

Have oven to 450\u00b0. Prepare the stuffing mix according to package instructions in a bowl. Place roast, fat side up, on a clean surface. With a sharp knife, cut along length of pork loin without cutting all the way through. Open up pork like a book. Spoon stuffing down center of pork; close pork over stuffing. Tie up loin with kitchen twine, spacing twine about every 1 1/2-inches. Rub pork with 1 tablespoon olive oil. Stir together the flour, salt and pepper in a small bowl. Rub the seasoned flour mixture evenly over the pork loin. Toss together sweet potato chunks and the remaining 2 tablespoons olive oil in a roasting pan. Spread out evenly over bottom of pan. Place the tied pork loin, fat side up, on top of potatoes in the roasting pan. Roast in a 450\u00b0 oven for about 10 minutes. Reduce oven temperature to 350\u00b0. Continue to roast 55 to 60 minutes or until instant-read thermometer inserted into pork but not in stuffing, registers 150\u00b0 to 155\u00b0 and potatoes are fork-tender. Let the pork rest for about 15 minutes. Temperature of pork should increase to 160\u00b0. Keep the sweet potatoes warm. Remove the twine from the pork loin before slicing. Serve with potatoes. Makes about 12 servings.