Pork roulades with grilled apple and pecan dressing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 1 | cup | Diced bacon |
| ⅔ | cup | Chopped onions |
| ½ | cup | Chopped celery |
| 2 | tablespoons | Minced shallots |
| 1 | tablespoon | Minced garlic |
| 2 | Whole apples, cored, sliced, | |
| Grilled and diced (about 1 | ||
| Cup) | ||
| ½ | cup | Chopped roasted pecans |
| 6 | tablespoons | Finely chopped parsley |
| 2 | tablespoons | Chopped fresh sage |
| Salt and black pepper | ||
| 4 | cups | Cubed day-old bread |
| Essence | ||
| 2 | cups | Chicken stock |
| 1 | Rolled lean pork roast, | |
| Unrolled and pounded flat | ||
| Between sheets of | ||
| Plastic wrap to about inch thickness, about 4-5 | ||
| Pounds | ||
| 2 | cups | Mashed potatoes, hot |
| 1 | cup | Garlic reduction (veal |
| Based) | ||
| 8 | Fried parsnip strips | |
| 1 | tablespoon | Chopped chives. |
Directions
Preheat oven to 400 degree. In a sauté pan, heat the olive oil. When the oil is hot, render the bacon until crispy, about 3-5 minutes. Add the onions, celery, shallots, garlic, apples, pecans, parsley and sage. Season with salt and black pepper. Sauté for 2-3 minutes. Stir in the cubed bread and chicken stock. Remove from the heat and cool completely. Makes 6 cups of dressing. Remove the meat from the plastic wrap. Season pounded pork with Essence. Spread the dressing evenly over the pork. Using butchers twine, tie the stuffed pork.
Place the pork on a roasting pan, seam side down. Season the outside with Essence. Roast for 55-60 minutes, or until the meat is brown and the juices run clear.
Yield: 6 cups of dressing, 6-8 main course servings of the roulade ESSENCE OF EMERIL SHOW #EE2415