Stuffed Pork Roast

We were planning a Sunday night dinner party for a friend and his family, as his parents were visiting, but the weather required a change to Saturday instead.  As we arrived at the grocery a cloudburst was taking place.  We ran into the store only to remember the shopping list for the party was still on the printer at home.  Under the heading, practice what you preach, I was able to use my BlackBerry Curve to access my meal plan and the shopping list while in the grocery.

I made a minor change to the menu as I planned Artisan bread and due to moving the dinner up a day settled on French bread, which could be made in hours with no over-night rising process.  The sign of a good meal plan is one that you can adapt quickly; ‘course it does make it easier if you are nimble on your feet and able to juggle all the tasks required.  I think my best helper in the kitchen was the ability to prioritize what to prepare in what order; finishing everything just in time to sit down and converse with our guests over appetizers.

The menu was assorted crustini and dipping sauces, stuffed pork roast (recipe below) with gingered carrots and  mashed potatoes, the above mentioned bread and carrot cake and a corn meal cake for dessert.  I substituted oven roasted tomatoes for the sun-dried tomatoes in the recipe.   Throw a little currant jam into the gravy to give it an interesting taste.

Stuffed Pork Roast

Butterfly the pork roast. This is easier than you think. Start at the top make a cut down one side about 1/3 of the thickness of the roast. Cut down stopping the same thickness from the bottom; repeat on the other side. (think of an envelope with two flaps) Cover with plastic wrap and pound with a rolling pin to flatten the roast. Salt and pepper both the inside and outside of the roast.

Sauté spinach, onions, sun-dried tomatoes (chopped) and garlic in a pan until spinach is wilted. Salt and pepper to taste. Add hazelnuts and cool.

Spread the cooled spinach mixture on the pork roast. Roll the roast back to its original shape. Tie with cotton string in several places to hold it together. (see picture)

Brown in an oven-proof pan. Place pan in a pre-heated 350 degree oven for 45 minutes or until a thermometer registers 160 degrees. Remove from oven, remove meat to a platter to “rest”. Place mushrooms in the pork pan on medium, cook for 2 minutes. Add consommé and red wine. Cook for 3 minutes. Shirl in butter and pour over pork.

To see how easy this is to accomplish, download the User Manual

We make meal planning easy!  Take the chef jake challenge: Join emeals; diligently plan your meals for a month and if you don’t save 10% on your food bills let us know and we will refund your membership fee.

So here we go: Did you know that once you pick a recipe or meal plan on the emeals site you just have to go to the Scale This Recipe box in the bottom right and use the dropdown menu to pick the number of people you are feeding and we  automatically adjust the ingredient amounts you will need; no more math to do, no more hassles.

Our meal plan typically consists of an entrée, a vegetable or salad, and a starch where applicable. We will also provide a dessert suggestion.

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By planning your meals in advance you save time, money and more importantly your sanity, all while giving your family much needed time to be together. Our recipes are designed with your busy schedule in mind.

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Our recipes are scalable down to 1 servings. We suggest you prepare the recipe for 2 and freeze one serving, thereby giving yourself a “cooking holiday” somewhere down the line. Simply defrost and serve your previously prepared meal; providing yourself a good, home-cooked meal instead of opening a frozen manufacturer’s prepared box.

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