Chestnut-and-Date-Stuffed Pork Roast

Chestnut-and-Date-Stuffed Pork Roast
Servings: 8 Prep 20 mins Cook 18 mins Roast 375°F 45 mins Stand 10 mins


  • 2 1/2 pounds boneless pork roast
  • 2 teaspoons garam masala
  • 1 1/2 teaspoons salt
  • 2 tablespoons unsalted butter
  • 1/2 Vidalia onion, diced
  • 1 3/4 cups low-sodiumchicken broth (Pacific)
  • 1 cup dried, pitted dates,finely chopped
  • 1 cup peeled and cooked chestnuts (such as Melissa's), finely chopped
  • 1/2 cup plain bread crumbs
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 1 tablespoon all-purpose flour

Make It

1. Heat oven to 375 degrees. Using a sharp knife, butterfly the top third of the roast from long end to long end, opening it like a book. Butterfly the remaining two-thirds of the roast in half, opening it the same way to create a flat piece of pork.

2. Mix together garam masala and 1/2 tsp of the salt. Rub mixture onto the entire fat side of the roast. Turn over and set aside.

3. Melt 1 tbsp of the butter in a large, oven-safe saute pan (not nonstick) over medium heat. Add onion; cook 5 minutes until softened. Pour in 1/2 cup of the chicken broth and the dates. Bring to a simmer; cook 2 minutes. Remove mixture to a bowl. Stir in chestnuts, bread crumbs, 1/2 tsp of the salt and the pepper.

4. Distribute stuffing on the non-rubbed side of the pork, pressing down and leaving a 1-inch border on long ends and a 2-inch border on short ends. Roll tightly from one short end to the other. Tie 4 or 5 pieces of butcher string around pork to secure it.

5. In the same pan, heat canola oil over mediumhigh heat. Sear pork on one side for 2 minutes. Repeat twice, carefully turning each time. Turn pork once more and transfer pan to oven. Roast at 375 degrees for 45 minutes or until internal temperature reaches 145 degrees .

6. Remove pork to a cutting board to rest for 10 minutes. Being careful of the hot handle, melt remaining 1 tbsp butter over medium heat. Whisk in flour; cook for 2 minutes. Whisk in remaining 11/4 cups chicken broth. Bring to a simmer and cook until thickened, 2 to 3 minutes. Stir in remaining 1/2 tsp salt.

7. Slice pork and serve with pan sauce.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 344, Fat, total (g): 10, chol. (mg): 78, sat. fat (g): 3, carb. (g): 30, fiber (g): 3, pro. (g): 33, sodium (mg): 567, Percent Daily Values are based on a 2,000 calorie diet.