TASTE THE LOVE

Emily G’s Pork Roast

1 small package Baby Bella Mushrooms
1 c chopped onion
2 T minced garlic
1/4 c Panko
1/3 c shredded Gruyere Cheese
1 jar Emily G’s Bold Blue jam
Salt and black pepper
1 3-pound boneless pork roast
2 T olive oil

Drizzle 2 tablespoons of olive oil in a sauté pan and brown mushrooms, garlic and onions. Transfer to a mixing bowl, add panko and gruyere cheese, and season to taste with salt and pepper. Horizontally split pork roast, forming a pocket; do not cut all the way through. Season roast inside and out with salt and pepper. Pack stuffing in center and tie up roast with enough butcher's twine to hold it together. Glaze the roast with ¼ c Emily G’s Bold Blue. Place the roast on the grill and cook until the center registers 170 degrees F or until desired temperature. Remove roast to a carving board, cover loosely with foil and let rest 10 minutes before slicing. Heat ½ cup of Bold Blue in microwave for about 30 seconds and drizzle over roast slices before serving. Enjoy!

Groups: Bold Blue, Main Dish, Meat