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Ingredients

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Directions

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  • 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.

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  • 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.

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  • Melt 1 tbsp of the butter in a large, oven-safe sauté 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.

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  • 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.

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  • 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° for 45 minutes or until internal temperature reaches 145°.

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  • 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.

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  • Slice pork and serve with pan sauce.

Nutrition Facts

344 calories; 10 g total fat; 3 g saturated fat; 78 mg cholesterol; 567 mg sodium. 30 g carbohydrates; 3 g fiber; 33 g protein;

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