Cook Filling Before Stuffing

• The safest way to prepare stuffed pork ahead of time is to cook the filling before putting it in the roast, according to the United States Department of Agriculture. Allow the stuffing to cool before putting it in the pork so that the uncooked pork remains appropriately cold. The stuffing should also be moist when you put it in the pork because heat destroys bacteria more efficiently when the food is moist rather than dry.

Raw Filling

• Acidic foods toughen raw meat after more than two hours exposure. Vinegar, wine and citrus fruit and juice are the most common cooking acids. Likewise, raw figs, ginger, melon, pineapple and papaya contain enzymes that soften raw meat ultimately making them mushy. It would be best to omit these ingredients from the filling so that they don’t degrade the quality of the pork. Instead, use acidic or enzymatic ingredients in a basting liquid or finishing sauce that you can apply while the roast is cooking or before you serve it.

Cover and Store Safely

• Place the stuffed pork on a platter or plate or in a food-safe container. Cover the pork with plastic wrap. Then, seal the container with its lid, if it has one. Refrigerate the pork up to four days before roasting it, or freeze the roast up to three months. Freezing the stuffed pork roast may cause the textures of some filling ingredients to decline marginally, particularly cheeses and other dairy products. But, depending on the quantities of those ingredients and how well they are mixed with the rest of the filling, you may not notice any textural changes.

Cook the Pork Properly

• It is best to place a frozen pork roast directly in the oven, bypassing the thawing stage altogether, according to the USDA. This prevents contamination that could occur while the pork thaws. If you choose to thaw the pork before roasting it, however, thaw it slowly in the refrigerator. Roast the stuffed pork at 350 degrees Fahrenheit until the roast and filling have internal temperatures of at least 165 F according to a meat thermometer. The filling must achieve the same temperature as the pork since it was exposed to the raw meat. A roast that is still frozen when you put it in the oven cooks approximately one-and-a-half times as long as a raw, unfrozen roast.