Roasted Pork with Ginger and Cashew Stuffing

posted by Schmitty 04-01-100 6:33 AM

Roast Pork with Ginger and Cashew Stuffing

2 tablespoons butter
3/4-cup shallots chopped
1 cup cashews, roughly chopped
1 1/2 teaspoons grated fresh ginger
Grated rind of 1 orange
3 tablespoons finely chopped parsley
4 cups fresh white bread crumbs
2 eggs lightly beaten
Salt and freshly ground pepper to taste
2 tablespoons coarse salt
1 – 7 pound pork loin with a pocket for stuffing


Preheat oven to 475° F.

For stuffing:
Melt butter in frying pan. Add shallots, cashews and ginger and cook over moderate heat for 3 minutes, stirring. Transfer to a large bowl and stir in the remaining ingredients (except coarse salt).

Spoon prepared stuffing into a pocket in the pork roast packing it firmly. Sew up the pocket with a trussing needle and fine string, or secure the opening with small metal skewers.

Place pork roast on rack set in baking dish. Rub roast all over with the coarse salt. Bake in preheated very hot oven – 475 degrees for 20 minutes. Reduce heat to 350 degrees and roast for 2 hours or until done.

(To test – run thin skewer into the thickest part of the meat. The juices should run clear and the flesh should no longer have a tinge of pink.) Remove pork from oven and allow to rest for 15 minutes before carving.

While pork is resting, make gravy from pan drippings if desired. Remove trussing string or skewers and carve pork crosswise into slices so that each slice contains some of the delicious stuffing.

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