Pork Roast with Tabbouleh Stuffing

Tabbouleh, a classic Mediterranean salad, makes a unique stuffing for pork loin while the chilled cucumber-horseradish relish adds a crisp counterpoint.

Pork Roast with Tabbouleh Stuffing

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Servings: 8 to 10
Prep Time: 20 mins
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  • 1/3  cup 
  • 3   tablespoons 
    snipped dried tomatoes*
  • 3   
    green onions, sliced (1/3 cup)
  • 2   tablespoons 
    snipped fresh parsley
  • 2   tablespoons 
    olive oil
  • 2   tablespoons 
    lemon juice
  • 3/4  teaspoon 
    dried mint leaves, crushed
  • 1/4  teaspoon 
  • 1  4 - 5  pound 
    pork loin center rib roast, backbone removed
  • 1   
    recipe Cucumber Relish (optional) (recipe follows)
Cucumber Relish
  • 2   
    large cucumbers
  • 1   
    small onion, finely chopped
  • 1/3  cup 
    shredded carrot
  • 1/4  cup 
    lemon juice or vinegar
  • 2   tablespoons 
  • 1   teaspoon 
    prepared horseradish

Combine bulgur with enough water to cover; let stand 10 minutes. Drain thoroughly. For stuffing, in a mixing bowl combine bulgur, tomatoes, onions, parsley, olive oil, lemon juice, mint, and salt; toss to mix.
Place pork roast rib side down. On the meaty side, cut a 3-1/2-inch-long and 1-inch-deep pocket above each rib, making 8 to 10 pockets. Spoon bulgur mixture into pockets.
Transfer roast, rib side down, to a shallow roasting pan. Sprinkle meat with a little salt and pepper. Insert a meat thermometer into the thickest part of the roast, making sure the bulb does not touch bone or rest in stuffing.
Roast in a 325 degree F oven for 1-1/2 to 2-1/2 hours or until thermometer registers 155 degrees F. To prevent stuffing from overbrowning, cover loosely with foil after 1 hour of roasting. Let stand 15 minutes before carving. Slice roast between ribs to serve. Serve with Cucumber Relish, if desired. Makes 8 to 10 servings.
Cucumber Relish
Halve cucumbers lengthwise. Seed and finely chop 2 large cucumbers (you should have about 2-3/4 cups). In a glass or stainless-steel mixing bowl combine cucumbers with 1 small onion, finely chopped; 1/3 cup shredded carrot; 1/4 cup lemon juice or vinegar; 2 tablespoons sugar; and 1 teaspoon prepared horseradish. Cover and chill for at least 2 hours or up to 24 hours, stirring occasionally. Makes 3-1/4 cups.

  • * If you use oil-packed dried tomatoes, drain and chop them. For dry-packed tomatoes, pour boiling water over tomatoes and let stand for 2 minutes; drain and snip.
Nutrition information
Per Serving: cal. (kcal) 258, Fat, total (g) 15, chol. (mg) 77, sat. fat (g) 4, carb. (g) 6, fiber (g) 1, pro. (g) 25, vit. A (RE) 10, vit. C (mg) 5, sodium (mg) 153, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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