Rolled Pork Shoulder Roast

Rolled Pork Shoulder Roast is an easy and elegant way to serve Pork for a Sunday Dinner.  

Butterfly your Pork Shoulder or have the Butcher do it for you! 

Saute the stuffing, apples, onions, herbs and spices.

Salt and pepper the butterflied pork.

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Spread the stuffing on the meat.

Roll up the Pork.

Tie off the roast with Butchers String.

Place in a roasting pan on a rack.

Lay on some vegetables for roasting!

I like to roast off some heads of Garlic as well! 

Yorkshire Pudding are just as good with Pork Roast! 

Baked Potatoes are never wrong! 

Individual Yorkshire puddings are perfect bowls for holding gravy!!!   

Let it rest after the roast to redistribute the juices!

Plate and Serve.

Ingredients

1 pork shoulder

2 apples

1 onion

4 cloves of garlic

1 tbs of cilantro

salt and pepper

olive oil 

Directions

Preheat oven to 425F

Butterfly the pork roast.  Saute apples and onions in olive oil, add chopped garlic and spices.

Cool filling, season pork with salt and pepper, then spread filling over meat. 

Roll up the meat and tie off with Butcher's String.

Coat outside of roast with olive oil massaging all over. 

Salt and Pepper outside of roast add some more garlic if you like.

Place roast on a rack in a roasting pan and put in the middle of the oven.

Roast 15 minutes then turn heat down to 350F

Cook till internal temp reaches 165

This Stuffed Pork Roast makes some excellent left over dinners.  I like to have it heated up with gravy and chips. 

Pork Tenderloin Stuffed and Herb Crusted

Russets make the best jacket potatoes................ crispy on the outside and moist and flaky on the inside!!!

425 or 350 doesn't matter they just take a bit longer to cook...!!!!! I start them ahead of the roasting tenderloin ..... they are very forgiving about being in the oven for a bit too long!!! It is hard to ruin them!

Stuffing gets rolled up.

This is smoked bacon from the market ... not the packaged kind from the grocery store!!

Bacon goes on.

Tied and ready to go in the oven ..... 350 for 45 minutes!

Don't spare the yellow mustard for the Herb Crusted one....... ! It won't be there when you are done!

A great pair ready for the oven!

Ingredients

• 1 (3/4 pound) pork tenderloin
• 1/2 cup chopped onion
• 2 tablespoons butter
• 1 cup soft bread crumbs
• 1/4 cup minced fresh parsley
• 1/4 teaspoon rubbed sage
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 egg, lightly beaten
• 1 bacon strip

Directions

1. Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; set aside.
2. In a small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from the heat. Stir in the parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients.
3. Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Close meat and place bacon on top; tie with kitchen string. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 50-60 minutes or until a meat thermometer reads 160 degrees F. Let stand for 5 minutes before slicing.