Stuffed pork roast
8 servings
Ingredients
| Quantity | 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 |
Directions
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.