Pork Roulades With Grilled Apple And Pecan Dressing

Recipe Ingredients

2 teaspoons	10ml	Olive oil
1 cup	146g / 5.1oz	Diced bacon
2/3 cup	41g / 1.4oz	Chopped onions
1/2 cup	55g / 1.9oz	Chopped celery
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
2		Apples - cored, sliced, grilled, and diced
1/2 cup	73g / 2.6oz	Chopped roasted pecans
6 tablespoons	90ml	Finely chopped parsley
2 tablespoons	30ml	Chopped fresh sage
		Salt - to taste
		Freshly-ground black pepper - to taste
4 cups	948ml	Cubed day-old bread
		Emeril's Essence - see * Note
2 cups	474ml	Chicken stock
5 lbs	2270g / 80oz	Rolled lean pork roast
2 cups	474ml	Hot mashed potatoes
1 cup	237ml	Garlic reduction (veal based)
1		Onion Applesauce - see * Note
8		Fried parsnip strips
1 tablespoon	15ml	Chopped chives

Recipe Instructions

* Note: See the "Emeril's Essence Information" and "Onion Applesauce" recipes which are included in this collection.

Preheat oven to 400 degree.

In a saute pan, heat the olive oil. When the oil is hot, render the bacon until crispy, about 3 to 5 minutes. Add the onions, celery, shallots, garlic, apples, pecans, parsley and sage. Season with salt and black pepper. Saute for 2 to 3 minutes. Stir in the cubed bread and chicken stock. Remove from the heat and cool completely.

Unroll the pork roast and pound flat between sheets of plastic wrap to about 1/2-inch thickness. Remove the meat from the plastic wrap. Season pounded pork with Emeril's Essence. Spread the dressing evenly over the pork and re-roll. Using butcher's twine, tie the stuffed pork. Place the pork on a roasting pan, seam side down. Season the outside with Essence. Roast for 55 to 60 minutes, or until the meat is brown and the juices run clear.

Slice the pork roulade into 1 1/2-inch slices. Mound the potatoes in the center of the platter. Arrange the roulades pieces around the potatoes. Spoon the garlic reduction over the roulades. Place a tablespoon of the Onion Applesauce on top of each roulade. Pile the fried parsnips in the center of the potatoes. Garnishwith the chives.

This recipe yields 6 cups of dressing and provides 6 to 8 main course servings of the roulade.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2415 broadcast 01-07-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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