1/3 c. chicken broth or stock
1/3 c. dry white wine
3 tablespoons dried chives
2 tsp sweet basil
salt and pepper to taste
1. Combine stuffing ingredients in food processor and pulse just until blended. Refrigerate for about 1 hour.
2. Slice open the roast so it lays out flat.
3. Generously spread the stuffing mixture on the inside of the pork roast. Roll up the roast and tie ends securely.
4. Preheat oven to 350F. In a casserole dish add the chicken broth and white wine. Place the roast in the casserole dish. Season the top of the roast with dried chives, sweet basil and salt and pepper.
5. Bake roast for approximately 1-1/2 hrs. or until pork roast is done and no longer pink, basting occasionally with the broth/wine mixture.
(Note: some of the stuffing will cook out into the broth/wine sauce which only adds to the flavouring.)
Add more chicken broth and white wine as necessary.
6. To serve: slice pork roast and serve with any remaining pan juices including any stuffing which may have cooked out of the roast.
Submitted by: Cathie Lesnick
