Name: Pork Roast with Pecan Stuffing And Creamy Mustard Sauce
Ingredients: 2 tb Olive oil; 2 Cloves garlic; chopped; 1 sm Onion; diced; 1 c Ground toasted pecans; 1 c Diced French bread; 1/4 c Chicken stock; 1/2 lb Pork sausage; 2 ts Chopped fresh thyme; 1/2 ts Dry mustard powder; Salt; Freshly ground black pepper; 1 Boneless pork roast; (3-pound); 1/2 c Dry sherry; 1/2 c Brandy; 2 Cloves garlic; chopped; 2 Shallots; chopped; 1 1/2 c Heavy whipping cream; 1 ts Dry mustard powder; 1 tb Dijon mustard; 1 tb Whole-grain mustard; 2 ts Chopped fresh flat-leaf parsley; Salt; Freshly ground black pepper

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains	French	Caprial2	1	servings

INGREDIENTS

2	tb	Olive oil
2		Cloves garlic; chopped
1	sm	Onion; diced
1	c	Ground toasted pecans
1	c	Diced French bread
1/4	c	Chicken stock
1/2	lb	Pork sausage
2	ts	Chopped fresh thyme
1/2	ts	Dry mustard powder
		Salt
		Freshly ground black pepper
1		Boneless pork roast; (3-pound)
1/2	c	Dry sherry
1/2	c	Brandy
2		Cloves garlic; chopped
2		Shallots; chopped
1 1/2	c	Heavy whipping cream
1	ts	Dry mustard powder
1	tb	Dijon mustard
1	tb	Whole-grain mustard
2	ts	Chopped fresh flat-leaf parsley
		Salt
		Freshly ground black pepper

INSTRUCTIONS

PECAN STUFFING
MUSTARD SAUCE
To prepare the stuffing, heat 1 tablespoon of the olive oil in a medium
saute pan over high heat until very hot. Add the garlic and onion and
lightly saute for about 2 minutes. Let the mixture cool, then place it in a
bowl. Add the pecans and diced bread, and mix well. Add the chicken stock
and mix well. Add the sausage, thyme, and mustard powder and mix. Season
with salt and pepper.
To butterfly the pork roast, beginning cutting about halfway down, cut
along the side of the roast to about 1/4 inch from the other side (do not
cut all the way through the meat). Open the roast like a book and place it
on a sturdy work surface. Using a large meat mallet, pound the roast well
to evenly flatten it. Spread the filling evenly over the meat, and roll the
roast jellyroll style. Secure with kitchen twine.
Preheat the oven to 325 degrees. Heat the remaining 1 tablespoon olive oil
in a large saute pan over high heat until smoking hot. Place the stuffed
roast in the pan and sear well on all sides, about 5 minutes. Place the pan
in the oven and roast the pork until the internal temperature reaches 155
degrees (use an instant-read thermometer to test), about 40 minutes.
Meanwhile, prepare the sauce. Combine the sherry, brandy, garlic, and
shallots in a saucepan over high heat and reduce until about 1/4 cup of
liquid remains and the sauce is thick. Add the dry mustard, Dijon, and
whole-grain mustard and mix well. Add the parsley, salt, and pepper and
keep warm until ready to serve.
Remove the roast from the oven and let it rest for about 3 minutes before
slicing. Cut the twine and remove from the roast. Slice the pork into
1/4-inch-thick slices and place on a serving platter or on individual
plates. Drizzle with the sauce and serve hot.
Converted by MC_Buster.
Per serving: 2918 Calories (kcal); 251g Total Fat; (89% calories from fat);
38g Protein; 32g Carbohydrate; 644mg Cholesterol; 2394mg Sodium Food
Exchanges: 0 Grain(Starch); 4 Lean Meat; 3 Vegetable; 0 Fruit; 48 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Jesus: more relevant than we could ever comprehend”