Stuffed Pork Roast with Raspberry Balsamic Glaze

• 1 Tablespoon Olive Oil
• 5 pounds Boneless Center Pork Loin Roast, Trimmed Of Any Excess Fat And Butterflied
• 3 cups To 4 Cups Leftover Or Prepared Stuffing (use Your Favorite Or See My Recipe Box)
• Kosher Salt To Taste
• Black Pepper To Taste
• 3 Tablespoons Raspberry Balsamic Glaze (like STAR Fine Foods)
• Kitchen String

1. Preheat your oven to 375 F. Line a roasting pan with foil and drizzle foil with a tablespoon of olive oil.
2. Using a sharp knife, cut the roast lengthwise but dont cut all the way through it.
3. Open up the roast like a book.
4. On one half of the roast spoon on the 4 cups of prepared stuffing, spread evenly.
5. Fold the other half of the roast over top of the stuffing.
6. Use a sharp knife and carefully score the top layer of fat.
7. Be careful you dont score the meat underneath.
8. Tie and knot the stuffed pork loin with kitchen string several inches apart.
9. Season the top of the roast with kosher salt and black pepper.
10. 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.
11. Roast it in the preheated oven for 1-1/2 to 2 hours or until the thermometer reads 160 F.
12. At the 150 F mark brush the roast with raspberry balsamic glaze and place back into the oven to finish cooking.
13. Remove from the oven and brush again with the glaze and cover lightly with tinfoil.
14. Let the pork roast rest for 15 minutes before removing the kitchen string and slicing.
15. Serves 8-10 depending.

olive oil, center, favorite, kosher salt, black pepper, raspberry balsamic glaze, kitchen string

Taken from tastykitchen.com/recipes/main-courses/stuffed-pork-roast-with-raspberry-balsamic-glaze/ (may not work)