Tuesday, April 13, 2010

Stuffed Boneless Pork Roast with Chipolte Mustard

I haven't posted anything in a while, but have been cooking a lot. Anyway, last night made a stuffed pork roast with chevre cheese, rosemary & bacon. It was yummy. I used a Chipole Mustard for a sauce.
1 small log of chevre
Rosemary, minced
Bacon, 0.5 lb (230 g), cooked and cut into small pieces
Salt & Pepper
Olive oil
1. Combine the chevre, rosemary, bacon. Butterfly the pork roast and season with salt & pepper, and add the chevre mixture.
2. Roll the pork and tie with the twine, rub the meat with the crushed rosemary, salt & pepper and olive. Place on a rack and don't forget to add water to the bottom of the pan and add a few bay leaves.
3. Place into a 375 F (190 C) oven and remove when the internal temperature of the meat is 145 F( 63 C). Let it rest for a about 5 minutes.
Enjoy, it's moist and delicious

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