Roast Pork and Dressing

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Roast Pork and Dressing from Hensell's Oaken Bucket was the featured Darla's Dish on WSBT News Saturday Morning

Roast Pork and Dressing from Hensell's Oaken Bucket was the featured Darla's Dish on WSBT News Saturday Morning. (WSBT photo)

By Beth Boehne

Story Created: Mar 13, 2009 at 2:43 PM EST

Story Updated: Mar 14, 2009 at 6:47 AM EST

Recipe provided by:

Hensell's Oaken Bucket
1212 S Ironwood Dr
South Bend, IN 46615 
574) 289-1616

Ingredients:

  • One 12-15 lb. rolled pork roast sliced down the middle
  • 2 cups chicken broth
  • 1 cup finely diced celery
  • 1 cup finely diced onion
  • 2 sm. cloves garlic
  • Florentine seasoning
  • 1 loaf white bread
  • 1/2 loaf wheat bread

Instructions:

Break bread into irregular pieces and let sit. Bring chicken broth, celery, onion and 2 tsp. of Florentine seasoning. Cook until celery and onion are slightly tender. Add to bread pieces until bread is moist. Set aside. Rub pork loin with Florentine seasoning inside and out. Stuff with dressing and tie with string to hold together. Make 8 small incisions in top of pork loin. Place small slivers of garlic in each incision. Bake at 350 until temperature reaches 165 throughout meat or until tender. Approximately 2 1/2 to 3 hours. Slice and serve.

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