| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Main dish, Pork |
6 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Italian sausage; chopped |
| 1 |
c |
Chopped apple |
| 2 |
tb |
Minced shallot |
| 3/4 |
c |
Chopped toasted walnuts |
| 1 |
tb |
Chopped parsley |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 3 |
lb |
Boneless pork roast or Boston butt |
| 1 |
tb |
Oil |
|
|
Chopped parsley; for garnish |
INSTRUCTIONS
Preheat oven to 400 degrees. Brown sausage in a saute pan, add apple and
shallots and cook 3 minutes. Transfer to a mixing bowl, add walnuts and
parsley, and season to taste with salt and pepper. Horizontally split pork
roast, forming a pocket; do not cut all the way through. Season roast
inside and out with salt and pepper. Pack stuffing in center and tie up
roast with enough butcher's twine to hold it together. Heat oil in a large
saute pan, add roast and sear on all sides until well-browned. Transfer to
a rack set in a roasting pan and roast until a thermometer inserted in
center registers 170 degrees. Remove roast to a carving board, cover
loosely with foil and let rest 10 minutes before slicing. Slice roast in 12
pieces. Serve 2 slices per serving, garnished with parsley. This recipe
yields 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-111 broadcast 12-17-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-26-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #9 by muddy@ibm.net on Mar 13, 1999
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