Stuffed Pork Roast

Recipe Ingredients

3/4 lb	340g / 11oz	Italian sausage - chopped
1 cup	146g / 5.1oz	Chopped apple
2 tablespoons	30ml	Minced shallot
3/4 cup	109g / 3.8oz	Chopped toasted walnuts
1 tablespoon	15ml	Chopped parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
3 lbs	1362g / 48oz	Boneless pork roast or Boston butt
1 tablespoon	15ml	Oil
		Chopped parsley - for garnish

Recipe 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.

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

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