In a 2-quart saucepan bring chicken stock and butter to a heavy simmer and remove from heat. Add bread cubes and incorporate until all liquid has been absorbed, salt and pepper to taste and set aside. If stuffing is to dry add a little water or chicken stock to moisten. In a 10-inch cast iron skillet heat approximately 3 tbsp olive oil place onions in the oil and sauté until they start to turn golden brown while the onions are cooking chop the fresh herbs, garlic and rough chop the shitake mushrooms and add to onions along with the crab. Cook for about10 minutes, add the stuffing mix, salt and pepper to taste and cook 5 minutes longer. Remove from heat and set aside to cool.
Preheat Oven to 350 degrees, take a sharp knife and cut a large pocket in the center of the roast going completely through the roast season the inside of the roast with a small amount of salt and pepper then drizzle some EVOO on the outside and sprinkle the rub on the outside of the roast aprox 1 tbsp per side massaging it into the meat on both sides.(I use Wolfgang Pucks Steak Rub which can be ordered online) Stuff the center of the roast with the stuffing and place roast on rack fat side down in a roasting pan and cover with heavy-duty aluminum foil and cook for 1 hour, place remainder of the stuffing in a coated baking dish cover with aluminum and place in oven at this time. Remove the aluminum from the roast and cook for an additional 45 minutes or until internal temperature reaches 158 degrees or your desired doneness, remove Foil from stuffing during the final 15 minutes of baking to brown.
Remove the Roast on a rack and set aside to rest while you prepare the Gravy. Pour a about 1/4 to 1/2 cup white wine into roasting pan to deglaze the pan, a Nice Chardonnay or Pinot Grigio will do just fine and use a wooden scraper to deglaze the pan being sure to get all the brown bits from the bottom of the pan, add Butter and flour to create a rue slowly add first cup of pork stock while vigorously whisking to dissolve the rue continue whisking occasionally while bringing to a boil. As the gravy thickens continue to whisk continually and add additional pork stock as needed until gravy reaches desired consistency.
Slice roast in 1/4 inch slices and arrange on the plate, drizzles desired amount of gravy over the meat and sprinkle with sliced green onion or chives. Serve with Jacques Pepin's Potatoes Fondantes (recipe to Fallow) and you favorite veggies or a Salad.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	808.87 Kcal (3387 kJ)
Calories from fat	257.36 Kcal
		% Daily Value*
Total Fat	28.6g	44%
Cholesterol	208.82mg	70%
Sodium	632.49mg	26%
Potassium	1295.4mg	28%
Total Carbs	48.21g	16%
Sugars	6.59g	26%
Dietary Fiber	9.52g	38%
Protein	83.67g	167%
Vitamin C	4.2mg	7%
Vitamin A	0.1mg	4%
Iron	7.7mg	43%
Calcium	668.2mg	67%

Amount Per 100 g
Calories	148.79 Kcal (623 kJ)
Calories from fat	47.34 Kcal
		% Daily Value*
Total Fat	5.26g	44%
Cholesterol	38.41mg	70%
Sodium	116.35mg	26%
Potassium	238.29mg	28%
Total Carbs	8.87g	16%
Sugars	1.21g	26%
Dietary Fiber	1.75g	38%
Protein	15.39g	167%
Vitamin C	0.8mg	7%
Iron	1.4mg	43%
Calcium	122.9mg	67%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

17.8

Points
19

PointsPlus

Good Points

saturated fat free,
low sodium

Bad Points

High in Sodium

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