Pork roast can be a little dry when roasted on its own. Stuffing keeps it moist and flavorful. This is also an impressive dish to serve when you have company.

Ro-Ri’s Apple Stuffed Sirloin Roast
1 2½ lb sirloin roast
1 tsp canola oil
salt and pepper

For the stuffing
1 small onion, diced
½ stick celery, diced
1 small carrot, peeled, diced
1 gala apple, peeled, cored, diced
1 potato, peeled, diced
⅓ cup fine breadcrumbs
¼ tsp dried thyme
¼ tsp salt
¼ tsp pepper
1 tbsp canola oil

In a skillet, heat oil, sauté onion, celery, carrot, apples, and potato. Add thyme, salt, and pepper. Remove and set aside.

Slice open the roast lengthwise, starting at a third of the thickness, followed by another third so that it lays flat with three times the original spread.

Seasoned with salt and pepper. Spoon the stuffing mixture over the center of the roast. Bring the two sides up, one over the other.

Tie securely with kitchen string at 1 inch intervals. Place roast seam side down in an pan or oven proof dish. Seasoned with salt and pepper. Drizzle 1 tsp oil over roast. Place roast in a 350˚F oven for 1½ hours or until internal temperature of roast is about 165˚F.

Remove and let rest for 15 minutes before slicing.