Garlic and Brussels Sprout Stuffed Pork Roast

Melodramatic Monday alert: I hate winter! I'm soooo over it. The cold, the dry skin, the stuffy nose, the lack of actual snow days, the static-y hair, I could go on and on. 

And to add to my troubles, I bought a jacked up pork roast at the store. It looked all cute and fat in the package when I bought it. 

But when I got home and opened up the package to start preparing this meal I was so excited about, I was shocked. Shocked! My cute, fat pork roast was actually TWO measly, hole-filled, pitifully butchered pork roasts. WTH Kroger? You've made a fool out of me. 

So basically, I'm mad at my grocery store and winter. Groundhog Phil - I'm mad at you too! 

Oh - I remember why I got on this rant. I'm sick of the SHORT days! It's pretty much impossible to find daylight hours to photograph dinner. So, please excuse the yellow-ish pictures. Don't judge the food by that! 

Also - I'll be in a better mood tomorrow. I promise.

1 lb Brussels sprouts
1/2 cup sliced scallions
4 cloves garlic, minced
8 ounces shredded Swiss cheese
1 pork roast or pork loin (2 - 3 pounds)

Preheat the oven to 350 degrees Farenheit. 

Thinly slice the Brussels sprouts and place in a mixing bowl. Add the sliced scallions, garlic, and Swiss cheese and stir to combine. 

Trim the pork of any excess fat. Butterfly the pork roast or loin (If you have no idea how to butterfly something, I found this great how-to on "Meghan's Cookin"). Stuff the Brussels sprout mixture inside the pork. Roll the pork loin back up, tie shut with kitchen twine and place on the baking dish. Season the pork with salt and pepper. 

Bake for about one hour to an hour and a half, until the roast registers 160 degrees in the middle. 

If you have any Brussels sprouts left that wouldn't fit inside the pork roast, place them on the baking dish with about 30 minutes left to go on the pork. 

Recipe inspired by the Two Bite Club