Pork roulades with grilled apple and pecan dressing

4 servings

Ingredients

Quantity Ingredient
2 teaspoons Olive oil
1 cup Diced bacon
⅔ cup Chopped onions
½ cup Chopped celery
2 tablespoons Minced shallots
1 tablespoon Minced garlic
2 Whole apples, cored, sliced,
Grilled and diced (about 1
Cup)
½ cup Chopped roasted pecans
6 tablespoons Finely chopped parsley
2 tablespoons Chopped fresh sage
Salt and black pepper
4 cups Cubed day-old bread
Essence
2 cups Chicken stock
1 Rolled lean pork roast,
Unrolled and pounded flat
Between sheets of
Plastic wrap to about inch thickness, about 4-5
Pounds
2 cups Mashed potatoes, hot
1 cup Garlic reduction (veal
Based)
8 Fried parsnip strips
1 tablespoon Chopped chives.

Directions

Preheat oven to 400 degree. In a sauté pan, heat the olive oil. When the oil is hot, render the bacon until crispy, about 3-5 minutes. Add the onions, celery, shallots, garlic, apples, pecans, parsley and sage. Season with salt and black pepper. Sauté for 2-3 minutes. Stir in the cubed bread and chicken stock. Remove from the heat and cool completely. Makes 6 cups of dressing. Remove the meat from the plastic wrap. Season pounded pork with Essence. Spread the dressing evenly over the pork. Using butchers twine, tie the stuffed pork.

Place the pork on a roasting pan, seam side down. Season the outside with Essence. Roast for 55-60 minutes, or until the meat is brown and the juices run clear.

Yield: 6 cups of dressing, 6-8 main course servings of the roulade ESSENCE OF EMERIL SHOW #EE2415

Related recipes