Stuffed Pork Loin Blade Roast

                                                                               

Juicy succulent pork slow roasted gives this dish a special touch!

1, 4LB Loin Blade Roast, this is the Prime Rib of the Pork. It is the Pork Chops section still attached to the bone. ask your butcher & have him place a pocket into each chop. I did it myself & it is easy but even easier to have them prepare it for you! You want 4 to 5 chops on the roast.

Salt & Pepper all sides of the roast. Set aside while you make the stuffing. You want the roast to come to room temperature so lit it sit while you fix the stuffing!

STUFFING:

3 Cups Bread Cubes( I used 6 slices of good white bread & cut into cubes)

5 TBS Butter

2 Ribs Celery Diced

1 Small Onion Diced

2 Cloves Garlic Crushed

2 TSP Dried Savory ( if you cannot get Savory use Sage)

1 TBS Dried Parsley

3 Eggs Beaten

Enough Milk to moisten about 1/4 Cup

Saute the celery, garlic, &  onion in the butter until tender. Add everything in a deep bowl & stir well. Stuff each pocket in the roast with the stuffing until bursting. Secure the roast with bamboo skewers to hold it together. Place in your roasting pan with the roaster insert in the bottom to keep the pork elevated. Roast in a 325 degree oven for 1 hour. Now cover the stuffing with  tented piece of foil to keep from getting to brown. Continue to roast for another 3 & 1/2 hours. Remove from oven & with a good filet knife run the knife down along the blade bone to remove the chops from that bone. Cut into individual chops each one with its' very own pocket of stuffing! DELICIOUS & JUICY! You may make gravy by deglazing the pan & use the drippings!