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Crab Stuffed Roast of Pork
Prep Time:
25 min
Cooking Time:
2 hours
3 lb (1.5 kg) Canadian Pork Leg Outside Round Roast, boneless, trimmed
2 Tbsp (25 ml) butter or margarine
1/4 cup (50 ml) EACH chopped onion and celery
1 clove garlic, minced
1 cup (250 ml) diced canned crab flakes
1/2 cup (125 ml) soft bread crumbs
1 Tbsp (15 ml) chopped fresh dill
1 tsp (5 ml) canola oil
1/4 tsp (1 ml) EACH salt and pepper
1/4 tsp (1 ml) cayenne pepper
1/2 cup (125 ml) 1% or 2% plain yoghurt
2 Tbsp (25 ml) chopped parsley
2 tsp (10 ml) minced onion
1/4 tsp (1 ml) EACH salt and pepper
1 cup (250 ml) finely chopped, seeded, peeled cucumber
Untie pork roast and, if necessary, slice horizontally, about 3/4 of the way through so that it opens like a book. In butter or margarine, sauté onion, celery and garlic until softened. Stir in crab, bread crumbs, dill and cayenne pepper. Spread stuffing down centre of the pork, leaving a 1?/2.5 cm border around the edges. Bring sides of roast together and secure with kitchen twine. Place pork in a roasting pan. Brush roast lightly with oil and sprinkle with salt and pepper. Roast in a 325°F (160°C) oven for 2 hours or until a meat thermometer inserted into the centre of the stuffing registers 155-160°F (68-71°C). Remove pork; cover loosely and let rest 10 minutes before slicing. Meanwhile, in a bowl, combine yoghurt, parsley, onion and 1/4 tsp/1 mL each salt and pepper. Stir in cucumber and serve with roast. Serve with potato salad and corn on the cob.