• National Roasting Month 5

    From Dave Drum@1:18/200 to All on Tuesday, November 19, 2024 18:00:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Stuffed Pork Roast
    Categories: Pork, Stuffing, Fruits, Wine
    Yield: 8 Servings

    MMMMM--------------------------STUFFING-------------------------------
    1 md Onion, minced
    2 lg Green apples, peeled/chopped
    1/2 lb Bulk pork sausage, uncooked
    4 Celery ribs; chopped
    3 tb Butter
    1 c Raisins
    1 c Bread crumbs; moistened with
    - water to soften
    1 ts Salt
    Fresh ground pepper
    1 ts Dried sage
    2 ts Dried basil

    MMMMM---------------------------ROAST--------------------------------
    5 lb Boned pork roast; trimmed
    1/2 c + 2 tb white wine; divided
    2 tb Honey
    1 tb Prepared hot mustard (opt)
    2 ts Dried thyme; divided
    1 ts Arrowroot

    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 mins.
    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┬║F/70┬║C. Remove pot from oven and pour off liquid to
    a saucepan. Skim or siphon surface fat from liquid and
    heat. Mix arrowroot with 2 tablespoons wine and stir
    into sauce.

    * Rather than butterfly the roast I have had good success
    with using a long knife to cut a slit lengthwise through
    the roast and stuff that without having to re-roll things.
    You still should tie the roast with butcher's twine, though.
    ~- UDD --

    From "The Clay-Pot Cookbook" (Macmillan Publishing, $7.95)
    by George Macleod Sales and her husband, Grover.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... It's easy to be happy when you're really dumb.
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)