lended. Refrigerate for 1 hour.
Slice open the roast so it
hick slices vertically into the roast, stopping at least 1/2
Season pork roast liberally on all sides with
Split pork roast through middle.
Stuff with equal amounts of the preceding ingredients (depending on size of roast).
Bake according to size.
.
Place the roast rib side down. Cut
moving the roast).
Put 1/3 can of pork (or
190 degrees C).
Season pork roast with salt and pepper to
Remove from heat and cool for 15 minutes. Discard bay leaf
lended.
Place the boneless pork roast in the resealable plastic bag
Preparation of the roast : In a bowl, mix goat
MAKE THE PORK:
Preheat the
owels, pat dry the pot roast. Turn roast fat side up. With
For stuffing, combine onion, green pepper, garlic, salt, red pepper and black pepper mix well.
Cut 12 - 14 deep slits, 1 \" wide, randomly around the pork roast.
using your fingers, stuff the slits with some of the stuffing. Place roast, on a rack in a shallow roasting pan.
Rub the remaining stuffing mixture over the roast and roast the pork, uncovered in a 325 oven for 2 -1/2 - 3 hours, or until meat thermometer registers 170 degrees.
Let pork, stand 15 minutes before carving.
nto the surface of the roast. Using 3/4 cup of
lits all over in the roast then stuff whole or half
ay be doubled if desired for more sauce).
In a
Place pork roast on a cutting board. With a sharp knife, cut a 5-inch slit into the top of the roast, being careful not to cut clear through to the bottom of the roast. Spoon the sauerkraut into the pork roast, pressing it into the slit with the bottom of the spoon.
Place the roast in the slow cooker, and cook on Low for 8 to 9 hours.
Place pork roast in baking dish.
In a separate bowl, assemble the remaining ingredients, stir well.
Pour marinade over roast, cover and place in the refrigerator for at least 1 hour.
In a preheated oven, cook at 500 degrees for 10 minutes, then reduce heat to 300 degrees.
Cook until roast reaches an internal temperature of 170 degrees.
Allow to cool five minutes before serving.
Trim pork roast of excess fat and
In skillet, saute mushrooms and onion in oil till tender.
Stir in spinach, bread crumbs, salt, pepper, garlic powder and sage.
Untie pork roast and separate the loins.
Spread stuffing mix over one loin to within 1 inch of the edges.
Top with remaining loin, retie securely with heavy string.
Place in an ungreased shallow baking pan.
Bake uncovered at 325 degrees for 2 1/2 hours or until meat thermometer reads 160-170 degrees.
Let stand 15 minutes before serving.