Recipe: Fork-Tender Stuffed Pork Roast

FORK-TENDER STUFFED PORK ROAST

2 tbsp. and 3/4 cup extra virgin olive oil, divided use
1/2 large Granny Smith apple, diced
1 medium yellow onion, diced
2 to 3 garlic cloves, minced
1 pint white mushrooms. cleaned of stem ends and chopped
2 1/2 cups Italian flavored dry bread crumbs
1/4 cup grated Romano or Parmesan cheese
salt and pepper (to taste)
4 pounds boneless pork roast

Preheat oven to 350 degrees F.

TO MAKE THE STUFFING:
Heat 2 tbsp. of extra virgin olive oil in large non-stick skillet over medium-high heat. Saute apple until soft and slightly golden.

Add onion and garlic. When onions are soft and transparent, remove all (including oil) from pan and set aside.

Add mushrooms and saute until slightly golden, removing juices as they cook (do not reserve juice).

Replace apple and onion mixture in pan. Stir together to heat through. Add remaining olive oil, then bread crumbs. Remove from heat. Mixture should be crumbly, but not dry or oily. Add more bread crumbs or olive oil if necessary. Add grated cheese. Salt and pepper to taste.

TO PREPARE THE ROAST:
Remove excess fat from roast. Slice roast lengthwise in an almost "butterfly" fashion being careful not to slice roast completely in half. Transfer to roasting pan.

Add stuffing mixture. Roast should not be able to close. If desired, roast may be tied with string. Any remaining mixture may be placed on top of roast for extra flavor.

Cover roasting pan with aluminum foil and place in a 350 degrees preheated oven for 2 hours. Remove foil and cook an additional 20-30 minutes until top is slightly browned.

Source: the North American Olive Oil Association