Stuffed Pork Roast with Raspberry Balsamic Glaze

Preheat your oven to 375 F. Line a roasting pan with foil and drizzle foil with a tablespoon of olive oil.

Using a sharp knife, cut the roast lengthwise but don’t cut all the way through it. Open up the roast like a book. On one half of the roast spoon on the 4 cups of prepared stuffing, spread evenly.

Fold the other half of the roast over top of the stuffing. Use a sharp knife and carefully score the top layer of fat. Be careful you don’t score the meat underneath. Tie and knot the stuffed pork loin with kitchen string several inches apart.

Season the top of the roast with kosher salt and black pepper.

Place the stuffed roast into the foil-line roasting pan (fat side up) and insert an oven-safe instant read thermometer into the thickest part of the roast. Roast it in the preheated oven for 1-1/2 to 2 hours or until the thermometer reads 160 F.

At the 150 F mark brush the roast with raspberry balsamic glaze and place back into the oven to finish cooking.

Remove from the oven and brush again with the glaze and cover lightly with tinfoil. Let the pork roast rest for 15 minutes before removing the kitchen string and slicing.

Serves 8-10 depending.