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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 butchers 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 - firstname.lastname@example.org 01-26-1997 Recipe by: Emeril Lagasse Posted to MM-Recipes Digest V4 #9 by email@example.com on Mar 13, 1999
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|Serving Size: 1 Serving (324g)|
|Recipe Makes: 6|
|Calories from Fat: 428 (62%)|
|Amt Per Serving||% DV|
|Total Fat 47.5g||63 %|
|Saturated Fat 13.6g||68 %|
|Monounsaturated Fat 17.9g|
|Polyunsanturated Fat 11.9g|
|Cholesterol 187.7mg||58 %|
|Sodium 517.2mg||18 %|
|Potassium 1056.1mg||28 %|
|Total Carbohydrate 5.9g||2 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 4.4g|
|Protein 58.8g||84 %|
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Calories per serving: 693
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