This beautiful presentation of pork is so impressive you will be glad you spent the extra money. You can have a butcher prepare it or if you're patient, you can try it yourself. The stuffing completes the work of art.
Serves 12-14
Ingredients:
For the stuffing:
Instructions:
Place the pork roast in a shallow roasting pan. In a small mixing bowl, mix thyme, sage, rosemary, oil, salt and pepper. Rub the mixture onto the pork.
Dressing: Place the cornbread and croutons in a large bowl.
In a large pan cook the sausage. Remove the sausage but not the juices. Add the butter to the pan and sauté on medium heat the onion and celery until softened. Add the garlic and herbs. Heat for 3 more minutes. Add the sausage and onion mixture to the cornbread mixture. Moisten with the chicken broth. Add salt and pepper.
Spoon the dressing into the center of the roast. Any remaining dressing can be added around the roast. Cover the roast tips with foil. Roast in the oven for 2 hours or until the thermometer reads 150 degrees F and allow meat to rest to 160 degrees F.
To serve spoon out the dressing and cut the meat between the ribs.