Stuffed Recipes > Stuffed Meats >
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| | Stuffed Pork Roast
3 to 4 pound boned fresh ham, picnic or shoulder cut
1/2 cup of finely chopped stuffed olives
3 cloves garlic, minced
1 teaspoon of thyme
1 teaspoon of sage
Salt and pepper to taste
Oil
Cut deep slices in the meat. Combine all the other ingredients, except the oil and fill the slits with the mixture. Wrap the roast in foil, and refrigerate overnight.
Remove the foil, tie up the meat if necessary, sprinkle with salt and pepper, and brown it in the hot oil on all sides. Cover and bake at 325ºF. for about 2 hours. Test for doneness. A meat thermometer should register 185ºF. and the juice should be clear, not pink, when roast is pierced with a fork. Serves 6 to 8 |
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