Pork roulades with grilled apple & pecan dressing
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | teaspoon | olive oil |
| 1.00 | cup | diced bacon |
| ⅔ | cup | chopped onions |
| ½ | cup | chopped celery |
| 2.00 | tablespoon | minced shallots |
| 1.00 | tablespoon | minced garlic |
| 2.00 | apples; cored, sliced, | |
| 1 | ; grilled, and diced | |
| ½ | cup | chopped roasted pecans |
| 6.00 | tablespoon | finely chopped parsley |
| 2.00 | tablespoon | chopped fresh sage |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 4.00 | cup | cubed day-old bread |
| 1 | emerils essence; see * note | |
| 2.00 | cup | chicken stock |
| 5.00 | pounds | rolled lean pork roast |
| 2.00 | cup | hot mashed potatoes |
| 1.00 | cup | garlic reduction; (veal based) |
| 1.00 | recipe onion applesauce; see * note | |
| 8.00 | fried parsnip strips | |
| 1.00 | tablespoon | chopped chives |
Directions
* Note: See the “Emeril’s Essence Information” and “Onion Applesauce” recipes which are included in this collection.
Preheat oven to 400 degree. In a saute pan, heat the olive oil. When the oil is hot, render the bacon until crispy, about 3 to 5 minutes.
Add the onions, celery, shallots, garlic, apples, pecans, parsley and sage. Season with salt and black pepper. Saute for 2 to 3 minutes.
Stir in the cubed bread and chicken stock. Remove from the heat and cool completely. Unroll the pork roast and pound flat between sheets of plastic wrap to about ½-inch thickness. Remove the meat from the plastic wrap. Season pounded pork with Emeril’s Essence. Spread the dressing evenly over the pork and re-roll. Using butcher’s twine, tie the stuffed pork. Place the pork on a roasting pan, seam side down.
Season the outside with Essence. Roast for 55 to 60 minutes, or until the meat is brown and the juices run clear. Slice the pork roulade into 1½-inch slices. Mound the potatoes in the center of the platter. Arrange the roulades pieces around the potatoes. Spoon the garlic reduction over the roulades. Place a tablespoon of the Onion Applesauce on top of each roulade. Pile the fried parsnips in the center of the potatoes. Garnishwith the chives. This recipe yields 6 cups of dressing and provides 6 to 8 main course servings of the roulade.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2415 broadcast 01-07-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-15-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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