Stuffed Pork Roast Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
STUFFING
1 medium: Onion, minced
2 large: Green apples, peeled/chopped
1/2 lbs: Bulk pork sausage, uncooked
4: Celery stalks, chopped
3 tbsp: Butter,
1 cup: Raisins,
1 cup: Bread crumbs, moistened with water to soften
1 tsp: Salt,
ds Freshly ground pepper,
1 tsp: Dried sage,
2 tsp: Dried basil,
ROAST
5 lbs: Boned pork roast, trimmed of fat
1/2 cup: White wine,
2 tbsp: White wine,
2 tbsp: Honey,
1 tbsp: Prepared hot mustard, opt
2 tsp: Dried thyme, divided
1 tsp: Arrowroot,
Directions:
From "The Clay-Pot Cookbook" (Macmillan Publishing, $7.95) by George
Macleod Sales and her husband, Grover.
Saute onion and celery in butter until slightly transparent. In large
bowl, combine chopped apple, sausage, raisins, 1 teaspoon salt, dash
of pepper, sage and basil. Add moistened bread crumbs and
onion-celery mixture, and combine well. Pre-soak a clay pot, top and
bottom, in water for 15 minutes. Lay open a roast and sprinkle with 1
teaspoon thyme. Spread cavity of roast with stuffing; press firmly.
Roll roast and tie with unwaxed dental floss or butchers string. Rub
outside of roast with a mixture of thyme and pepper, then place
stuffed roast in pot. Combine wine, honey and mustard and pour over
roast. PLace covered pot in a cold oven. Set temperature at 480F.
Cook for about 2 hours, or until thermometer registers 160 degrees.
Remove pot from oven and pour off liquid into a saucepan. Skim or
siphon surface fat from liquid and heat, Mix arrowroot with 2
tablespoons wine and stir into sauce.
Source from luhu.jp
Macleod Sales and her husband, Grover.
Saute onion and celery in butter until slightly transparent. In large
bowl, combine chopped apple, sausage, raisins, 1 teaspoon salt, dash
of pepper, sage and basil. Add moistened bread crumbs and
onion-celery mixture, and combine well. Pre-soak a clay pot, top and
bottom, in water for 15 minutes. Lay open a roast and sprinkle with 1
teaspoon thyme. Spread cavity of roast with stuffing; press firmly.
Roll roast and tie with unwaxed dental floss or butchers string. Rub
outside of roast with a mixture of thyme and pepper, then place
stuffed roast in pot. Combine wine, honey and mustard and pour over
roast. PLace covered pot in a cold oven. Set temperature at 480F.
Cook for about 2 hours, or until thermometer registers 160 degrees.
Remove pot from oven and pour off liquid into a saucepan. Skim or
siphon surface fat from liquid and heat, Mix arrowroot with 2
tablespoons wine and stir into sauce.
Source from luhu.jp