In this recipe I used many of them to season a beautifully tender boneless pork rib roast.
Usually, pork roast is cooked whole and uncut. I have taken a few minutes to butterfly cut the roast so that it could hold a larger amount of stuffing which also creates a great presentation when cut.
Pork also loves apples which were combined with bacon and garlic to create this wonderful stuffed and rolled roast .
Simple, fresh ingredients are the star in this recipe which can be grilled or roasted in the oven for spectacular mouthwatering results.
1 3-4 lb boneless pork rib roast butterfly cut and pounded flat(see photos)
1 apple, peeled and finely diced
4 slices of bacon, diced
1 Tbsp. each of Basil, rosemary, thyme and oregano finely chopped
3 cloves of garlic, diced
Extra virgin olive oil, salt and pepper
1 tsp of paprika
Place pork on a cutting board and make a cut in the center, lengthwise leaving about 1 inch uncut.
Repeat this step to other half of roast.
Now that roast is butterflied, cover with plastic wrap and pound with a mallet until completely flat and even.
Remove plastic wrap then cover entire roast with chopped herbs and garlic.
Now place diced bacon and apples on roast making sure to cover the whole surface.
Sprinkle with salt and pepper and begin tightly rolling roast.
At this point remove cover or foil and roast/grill for 15 minutes.
Remove from heat, cover and rest meat for 15-20 minutes.
Serve with salad, rice or vegetables.
Prep time 1/2 hour
Cooking time 1 hr and 45 minutes