Pork Roast Stuffed W/ Mushrooms & Celery

I found 2 really good pork roast pieces from the BJ’s Wholesale Club this weekend which were only under $9 so I decided to cook one today. I figured I’d make a stuffed roast to make it all fancy. I have been very inspired in my kitchen lately so, I’m just letting is all flow.

Pork Roast Stuffed W/ Mushrooms & Celery (Image © Dexie Wharton)

INGREDIENTS :
about 3 pounds pork roast
2 tbsp of olive oil
sprinkle of garlic powder
sprinkle of black pepper
sprinkle of paprika
sprinkle of Italian seasoning
1 small onion
3 sprigs of celery, chopped
5-6 button mushrooms, chopped
sprinkle of dried basil
sprinkle of dried oregano
salt and pepper

Preheat oven to 365°

In a pan, heat up 1 tbsp of oilive oil. Sauté the onions, celery, and mushrooms. Season with dried basil, oregano, salt and pepper. Cook for about 2 minutes. You don’t want to over cook the celery.

Butterfly the pork roast. That means, you slice it in the middle without cutting all the way down to the bottom. It’s like 2 folds. If it’s thick, try to slice another fold by once again cutting into the already sliced meat, but not going all the way. So you now have a flat looking roast.

Coat both sides of pork with olive oil. Season both sides with garlic powder, paprika, Italian seasoning, and black pepper.

Place the celery and mushrooms mixture on one side of the meat. Gently, and tightly roll the meat. Seal the ends with clean toothpicks.

Bake it in the oven for about 40-45 minutes. Once cooked, take the toothpicks out of the meat.

Pork Roast Stuffed W/ Mushrooms & Celery (Image © Dexie Wharton)

Let it rest for about 5 minutes before cutting. Serve with mashed red potatoes and buttered corn.