Move over, turkey. This may well be the new “it” roast for the holidays, especially if you’re cooking for a crowd. The center of this grand roast is filled with a hearty bread and fruit stuffing that absorbs great flavor from the pork. While the pork rests after roasting, more stuffing is baked separately so everyone at the table gets plenty.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
You can toast the bread up to 1 day ahead. Store at room temperature.
This is as tasty as it is impressive. The stuffing was amazing. I wasn't sure about the sweet fruit but the celery and shallots offset it really well.
wonderful dish. definitely worth making. 1 recommendation is to check pork 30 minutes prior finishing. We happened to check the meat with a meat thermometer ...thank goodness we did because it cooked quickly.Loved it! The fruit is great with the pork. And the brandy cream sauce finished it perfectly.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?