Raisin Bran Apple Raisin Stuffed Pork Roast
- 2 lb. boneless pork roast
- 1/4 tsp. salt and 1/4 tsp. pepper
- 3 apples (red delicious is preferred)
- 1/2 large sweet Vidalia onion
- 4 or 5 fresh sage leaves
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. extra virgin olive oil
- 1/8 tsp. salt
- 1 – 2 cups chicken/vegetable stock
- 1 egg
- 3 cups Post Raisin Bran cereal
- butcher twine (unflavored dental floss will also work)
- Butterfly Pork with a sharp knife. If you place the pork in the freezer for 30 minutes prior to cutting it is easier to cut.
- Season pork with salt and pepper.
- Preheat oven to 375°F.
- Slice apples, leaving out the core, and half the onion into thin slices.
- Heat onions and apples over medium heat with olive oil and salt.
- Once apples and onions are cooked down, add in the apple cider vinegar.
- Once ingredients are cooked down, turn off heat, add in egg and Raisin Bran. Fluff with fork.
- Layer stuffing on pork. Once a thin layer of stuffing is on pork, roll pork.
- Once you are satisfied with rolled pork, tie the pork snuggly enough so stuffing won’t fall out. Three tied strings may be enough.
- Place pork roast in shallow oven safe dish. Pour in stock, enough to cover the bottom of the dish.
- Roast pork until thermometer inserted into center of pork registers 145°F. Remove from oven; let stand 10 minutes.