Then you butterfly your pork roast, stuff it, tie it up, smear the top with olive oil and cracked pepper and coriander seeds and roast it. Simple and quick. You can make this in about an hour (with 40 minutes of that being cooking time). Great for a not too busy weeknight or weekend.
|Butterflied and stuffed|
|All dressed up and no where to go (except into the oven)|
|Out of the oven, resting|
|Such a lovely dish!|
I invited one of my sisters and her daughter over since I knew we were going to have a lot of food. At the last minute St. James invited a tennis buddy also, so we had a nice group. Everyone loved the pork roast (and the rest of the dinner, some of which I will be writing about later this month). I loved, loved, loved the crust and the stuffing and the pork. All so perfect together. I honestly think I'll be adding this to the monthly repertoire.
Do yourself a favor...put Dorie's book on your Christmas list...and then cook from it. It's such a treat! Check out my fellow Dorista's pork roasts here.