One of the techniques listed by BubbaGourmet is called a roullaide (French) or Roulladen (Geman). It involves cuttin the meat into a flat by starting at the outside and slicing about a half inch thick slice constantly inward unti the center is reached. It can either be retied into a its original shape with stuffing in the center, or have the stuffing, forcemat, or dressing spread over its entire surface and jellyrolled, then tied.
Stuffings can be fruit such as apples, cherries, peach slices, pineapple, etc., or flavored rice mixed with nuts, water-chestnuts, livers, or whatever you like rice with, to a sage based bread dressing, similar to that used with turkey.
After rolling and tying, sprinkle appropriate seasonings all over the outside. The seasoning will be determined by the filling. Place on a large, lightly greased cookie sheet, lightly coat with cooking oil, and insert a good meat thermometer until the tip reaches the roast center. Place in a 379 degree oven and cook until the tehrmometer reads 150 degrees F.
Remove from the oven and carve sideways into 1 inch thick slices. Serve with or without gravy, or suitable sauce.
And remember, this is but one way to cook a pork roast. If you are interested in learning a host of methods concerning pork, please contact me at my email address -
bflowers@nmo.net
Seeeeeeya; Goodweed of the North