Apple Marinated and Stuffed Pork Roast

Marinate pork roast in apple cider for 18-24 hours. Remove pork roast from cider, discard cider, rinse and pat dry. Set aside.

Dice bacon and cook. When bacon is mostly cooked, add shallots and mushrooms. Add a little butter if bacon grease isn’t sufficient to saute without sticking. Saute for about 5 minutes on medium-low heat. Add the chopped apple. Saute until apple starts to soften. Add cubed stale bread. At this point you may add another tbsp or two of butter or a little chicken broth, water or apple cider to get your stuffing to a nice moist, but not wet, texture. Stir until all ingredients are well incorporated and bread is moistened.

Take the roast and cut twine to stuff the roast or slice the roast down the middle to create a pocket for stuffing. Stuff the roast and tie it back up snuggly with kitchen twine. Sprinkle the roast generously with kosher salt and pepper.

Heat 2-3 tbsps butter and 2-3 tbsps olive oil in a large pan. Brown all sides of the pork roast. You want it a pretty golden dark brown all over.

Transfer to a roasting pan. Cover with foil, add about half a cup of water to the bottom. Roast at 350 degrees for about 30 minutes per pound. Baste a couple of times with drippings. Let it rest for about 10 minutes before carving. Cut twine and carve. The drippings also make a lovely gravy.