When I was younger, there was a grocery store in town that we used to go to. I don’t remember the name of the store, but the butcher’s name was Todd. He used to prepare a delicious pork roast with apple and sausage stuffing. It was one of my favorite suppers when I was at my dad’s house. Since it is summer in Georgia (and I love peaches), I decided to make a version with peaches instead of apples.

ingredients

Pork Roast
2 – 3 Peaches, peeled and sliced
Sausage
Onion (or red onion), diced
Thyme
1 tbsp Tarragon, chopped
Olive Oil
Salt & Pepper

special tools: kitchen twine, meat thermometer

stuffing

Preheat the oven to 400 degrees F.

 

Remove the casings from the sausage and cut up into small pieces.  Heat some olive oil in a pan and start to cook the onion. When the onion has softened, add in the sausage and the tarragon. Cook until the sausage is almost cooked through and the peaches and continue cooking until the sausage is cooked through. Season with a little salt and pepper and set aside.

 

 

butterfly

 

Now you get to butterfly the pork. Basically, this means cutting that round piece of meat so that it is thin enough to roll up with the stuffing inside. You want to cut the pork lengthwise from one side and then from the other, kind of like a tri-fold wallet, so you end up with a flat piece of meat. If you’re not feeling up to it, ask the meat guys at the store to do it for you. I’m not particularly good at it, but practice makes perfect.

 

rolled 2Rub the pork with olive oil and then spoon the stuffing down the length of the roast. Roll up the pork with the stuffing inside and tie with the kitchen twine. Rub the outside of the roast with olive oil and pat thyme, salt and pepper over the outside.

rolled

Place the roast, fat side up, in the roasting pan and place in the oven.

 

cooked 2

Cook until the pork reaches an internal temperature of, well, officially 145 degrees. Unofficially, if you take the roast out at about 130 degrees and cover if with foil and let it sit, it will rise to about 135 and it will be nice and tender. You want pork to be a little pink when it is finished, but not at all translucent. This is how it was described to me in Cooking by James Peterson.

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After you’ve let the roast sit for a few minutes, slice up and enjoy! If you have leftovers, I like to heat them up by wrapping a slice in foil and putting some peach slices on top of the slice and then popping it in a 400 degree oven until hot. This helps keep the pork moist during the reheating process.

 

Pork Roast with Peach Sausage Stuffing
 
Recipe By:
Ingredients
  • Pork Roast
  • 2 - 3 Peaches, peeled and sliced
  • Sausage
  • Onion (or red onion), diced
  • Thyme
  • 1 tbsp Tarragon, chopped
  • Olive Oil
  • Salt & Pepper
  • special tools: kitchen twine, meat thermometer
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Remove the casings from the sausage and cut up into small pieces. Heat some olive oil in a pan and start to cook the onion. When the onion has softened, add in the sausage and the tarragon. Cook until the sausage is almost cooked through and the peaches and continue cooking until the sausage is cooked through. Season with a little salt and pepper and set aside.
  3. Now you get to butterfly the pork. Basically, this means cutting that round piece of meat so that it is thin enough to roll up with the stuffing inside. You want to cut the pork lengthwise from one side and then from the other, kind of like a tri-fold wallet, so you end up with a flat piece of meat. If you're not feeling up to it, ask the meat guys at the store to do it for you. I'm not particularly good at it, but practice makes perfect.
  4. Rub the pork with olive oil and then spoon the stuffing down the length of the roast. Roll up the pork with the stuffing inside and tie with the kitchen twine. Rub the outside of the roast with olive oil and pat thyme, salt and pepper over the outside.
  5. Place the roast, fat side up, in the roasting pan and place in the oven.
  6. Cook until the pork reaches an internal temperature of, well, officially 145 degrees. Unofficially, if you take the roast out at about 130 degrees and cover if with foil and let it sit, it will rise to about 135 and it will be nice and tender. You want pork to be a little pink when it is finished, but not at all translucent. This is how it was described to me in Cooking by James Peterson.
  7. After you've let the roast sit for a few minutes, slice up and enjoy! If you have leftovers, I like to heat them up by wrapping a slice in foil and putting some peach slices on top of the slice and then popping it in a 400 degree oven until hot. This helps keep the pork moist during the reheating process.