Stuffed Pork Roast
Makes 6 servings
(eggs, fish, milk, peanuts, shellfish, soy, tree nuts and wheat free)
Ingredients
2-3 pound pork roast
2 cups stuffing (see below)
Slit the pork roast to make one long piece. Place the roast on a cutting board with the long side down. (Don't stand it on end.) Holding your knife parallel to the cutting board, cut into the roast starting about 1/3 of the way down the side of the roast. Continue cutting following a line that would create a C-shape when viewed from the end of the roast. You should now be able to unroll the roast into one long piece.
Spread stuffing evenly on the pork roast, stopping about 2 inches from one end. Roll the roast up jelly roll style. Secure the roll with toothpicks or tie with butcher's string to hold it together while cooking. Salt and pepper the outside of the roast and cook in a 350 F oven for about 1 1/2 to 2 hours or until a meat thermometer shows 160 F or place in a crockpot and cook on low for 8 hours.
Cornbread Stuffing
1 cup gluten-free bread crumbs (delicious when made with cornbread)
1/2 apple (diced)
1 stalks celery (diced)
1 T dried onion
1/2 tsp. salt
black pepper
1/4 tsp. nutmeg
1/4 to 1/2 cup chicken broth
Mix all of the ingredients except for the chicken broth. Add the chicken broth a little at a time and mix it gently until the stuffing is damp and clumps together.
Copyright © 2010 by Emily Hendrix.
Also available from the same author :
Hendrix, Emily. Sophie-Safe Cooking: A Collection of Family Friendly Recipes that are Free of Milk, Eggs, Wheat, Soy, Peanuts, Tree Nuts, Fish and Shellfish. Lulu, 2006.
Sources:
www.sophiesafefoodguide.com
www.sophiesafecooking.com
www.emilysrambling.blogspot.com
