I prepared this late last night for my family to roast for dinner tonight, while I was at work. The filling is made up of cooked quinoa, chopped portabello, an egg, bread crumbs, garlic and seasonings. Around 1 to 1-1/2 cup of stuffing went into the roast since my roast was fairly large. I seasoned my roast with some J&D's original flavored bacon salt. I layered the bottom of my roasting pan with carrots and onions, trussed the roast, splashed with olive oil and placed it in the fridge to be cooked the next night. From what I heard after I got home, it was a success!
Stuffing:
1 cup quinoa, cooked in 2 cups of broth or water
1 large portabello mushroom, chopped and sauteed
1 garlic clove, minced or 1 tsp garlic powder
salt and pepper to taste
1 egg
1/2 cup bread crumbs
1 tbsp olive oil
Stuffing the Pork:
Slice the pork slowly until you have a flat piece of meat, resembling a mat. Rub with softened butter.
Press filling evenly on the mat of meat and roll up. Truss, rub with seasonings or bacon salt (even better, cover with bacon strips).
Roast in a preheated oven of 475 F for around 45 minutes or until cooked. Let rest for at least 10-15 minutes before slicing and serving.
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| Bacon goodness that is vegetarian friendly |
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