|Roasts (Master Chefs)|
|by Janeen Sarlin|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
Tip: Try stuffed pork roast for more results.
1 - 10 of 21 for boneless stuffed pork roast
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In bowl, combine ... and salt. Add pork pieces, toss until ... before serving, stir in olives, sprinkle with parsley. This is a great Moroccan-style stew.
Cook sausage until ... set aside. Separate pork into 2 pieces ... and coriander. Place roast in a lightly ... tomatoes and Concord grapes. Yield 10-12 servings.
Melt butter in ... wrap. Top open roast with stuffing mixture, ... powder. Roast in a 325°F oven until nicely browned and internal temperature reads 155-160°F.
Preheat oven to ... pocket of the roast, alternating prunes ... 15-20 minutes. Cut into thin slices. Spoon pan juices over slices. May also be served cold.
Preheat oven to ... pocket in the roast, alternating prunes ... platter. Spoon pan juice over slices. Garnish the platter with watercress. Serve immediately.
Heat oven to ... stuffing ingredients. Untie roast, separate halves. ... skewers - secure stuffed roast well on ... minutes before slicing. 8 to 10 servings.
Preheat oven to ... pocket in the roast, alternating prunes ... serving platter and spoon juices over them. Garnish with watercress and serve immediately.
Rub roast with oil and ... lightly browned. Stir 1 cup of water into pan drippings along with corn starch. Cook stirring until thickened. Season to taste.
Preheat oven to ... pocket in the roast, alternating prunes ... over them. Garnish platter with watercress and serve immediately. Makes 8 to 10 portions.
Preheat oven to ... 10 minutes. Season pork with salt and ... roll style. Tie roast, rub with ... roast on bed of apple wedges. 12 servings. 337 calories.
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