Stuffed pork roast

Yield: 8 servings

Measure Ingredient
1 medium Onion, minced
2 larges Green apples, peeled/chopped
½ pounds Bulk pork sausage, uncooked
4 Celery stalks, chopped
3 tablespoons Butter
1 cup Raisins
1 Boned pork roast (5 lb), trimmed of fat
½ cup White wine
2 tablespoons White wine
1 cup Bread crumbs, moistened with water to soften
1 teaspoon Salt
dash Freshly ground pepper
1 teaspoon Dried sage
2 teaspoons Dried basil
2 tablespoons Honey
1 tablespoon Prepared hot mustard (opt)
2 teaspoons Dried thyme, divided
1 teaspoon Arrowroot

STUFFING

ROAST

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 butcher's 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 480'F.

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.

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