Stuffed pork roast

8 servings

Ingredients

QuantityIngredient
1mediumOnion, minced
2largesGreen apples, peeled/chopped
½poundsBulk pork sausage, uncooked
4Celery stalks, chopped
3tablespoonsButter
1cupRaisins
1Boned pork roast (5 lb), trimmed of fat
½cupWhite wine
2tablespoonsWhite wine
1cupBread crumbs, moistened with water to soften
1teaspoonSalt
dashFreshly ground pepper
1teaspoonDried sage
2teaspoonsDried basil
2tablespoonsHoney
1tablespoonPrepared hot mustard (opt)
2teaspoonsDried thyme, divided
1teaspoonArrowroot

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.