A highly rated stuffed pork roast recipe from Food Network uses a butterflied loin roast stuffed with bread crumbs, apples, onions, herbs and spices. The recipe makes six to eight servings, and it requires 10 minutes of preparation and one hour and 45 minutes of cooking.
To make stuffed pork roast, begin by preheating the oven to 375 degrees Fahrenheit. Heat 3 tablespoons of olive oil in a cast-iron skillet over medium-high heat, and add 1 large, chopped onion; 2 peeled, cored and chopped Granny Smith apples; and 8 fresh sage leaves. Sauté this mixture until softened, and add 2 cups of white bread cubes with the crusts removed, 1 beaten egg, 2 tablespoons of butter, and salt and pepper to taste. Add between 1/2 and 1 cup of chicken broth until the mixture is moistened.
Allow the stuffing to cool before spooning it in a line horizontally onto a 3-pound pork loin roast that has been butterflied. Roll the roast over the stuffing, ensuring that it ends with the fat-side up and the seam-side down, and then cut diamond patterns through the fat on top of the roast. Tie the roast tightly with twine, and add salt and pepper to taste. Then, roast for about 90 minutes or until the internal temperature of the roast reaches 160 degrees Fahrenheit. Let the stuffed pork roast rest for 15 minutes before serving it garnished with apples and fresh herbs.