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Ingredientes
- 3 pound pork roast
- 4 ounce cream cheese, softened
- 1/2 c. shredded sharp cheddar
- 3 green onions, minced
- 4 slices sun dry tomatoes, minced
- 1/2 green bell pepper, minced
- 1 teaspoon chopped fresh garlic
- 1 teaspoon sweet dry basil
- 2 teaspoon parsley
- healthy pinch of cayenne pepper
- chipotle warm sauce to taste
- 1/3 c. chicken broth/stock or possibly stock
- 1/3 c. dry white wine
- 3 tbsp dry chives
- 2 teaspoon sweet basil
- salt and pepper to taste
Direcciones
- 1. Put together stuffing ingredients in food processor and pulse just till blended. Chill for about 1 hour.2. Slice open the roast so it lays out flat.
- 3. Generously spread the stuffing mix 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 in the chicken broth/stock and white wine. Place the roast in the casserole dish. Season the top of the roast with dry chives, sweet basil and salt and pepper.
- 5. Bake roast for approximately 1-1/2 hours. or possibly till pork roast is done and no longer pink, basting occasionally with the broth/wine mix.
- (Note: some of the stuffing will cook out into the broth/wine sauce that only adds to the flavouring.)
- Add in more chicken broth/stock and white wine as necessary.
- 6. To serve: slice pork roast and serve with any remaining pan juices including any stuffing that may have cooked out of the roast.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 10 servings | |
| Calories 301 | |
| Calories from Fat 141 | 47% |
| Total Fat 15.82g | 20% |
| Saturated Fat 5.94g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 156mg | 7% |
| Potassium 435mg | 12% |
| Total Carbs 16.85g | 4% |
| Dietary Fiber 1.5g | 5% |
| Sugars 5.37g | 4% |
| Protein 21.26g | 34% |
