More Great Recipes: Gluten-Free | Pork

ROLLED PORK ROAST


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Member since 2014

Serves | Prep Time 5 hours | Cook Time 1 hour - 45 minutes

Ingredients

Marinade
½ cup of red wine - Chianti
¼ cup of olive oil
¼ tsp of black pepper
½ tsp sea salt
1 sprig of thyme
Stuffing
¼ cup of minced celery
¼ cup of minced jicama
¼ cup of minced shallot
3 slices of thick bacon, diced
Roast
2 lb - 2.25 lb Boneless Pork leg, butterflied


First, whisk up the red wine, olive oil, sea, pepper and thyme and marinade the pork shoulder for 4 - 6 hours before you roast it.


When the pork is ready, combine the celery, jicama, shallots and bacon in a bowl and blend. Take the mixture and put down the center of the pork leg and shape it into a roll.


Tie the roast closed with a piece of twine and set into a skillet.


Place the skillet in the oven at 325 degrees. Also, set a small pan of water in the oven at the same time.


Let cook for 1 hr-45 minutes or until a the inner temperature reads 165 and let rest for 15 minutes


Pairs Well With


Notes

Reprinted from Celi-Yak News Fall 2014

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