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Name: Stuffed Pork Roast
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6
Cuisine: American
Ingredients: 3/4 lb Italian sausage chopped; Salt to taste; Black Pepper freshly ground; 1 c apple Chopped; 3 lb Boneless pork roast; 3/4 c walnuts Chopped toasted; 1 tb Chopped parsley; 1 tb Vegetable oil; parsley, fresh Chopped, for garnish; 2 tb shallot Minced

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INGREDIENTS

3/4 lb Italian sausage ; chopped
Salt ; to taste
Black Pepper ; freshly ground
1 c apple ; Chopped
3 lb Boneless pork roast
3/4 c walnuts ; Chopped toasted
1 tb Chopped parsley
1 tb Vegetable oil
parsley, fresh ; Chopped, for garnish
2 tb shallot ; Minced

Servings

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 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 - jpmd44a@prodigy.com 01-26-1997 Recipe by: Emeril Lagasse Posted to MM-Recipes Digest V4 #9 by muddy@ibm.net on Mar 13, 1999

NOTES

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Stuffed Pork Roast

3/4 lb Italian sausage chopped
 Salt to taste
 Black Pepper freshly ground
1 c apple Chopped
3 lb Boneless pork roast
3/4 c walnuts Chopped toasted
1 tb Chopped parsley
1 tb Vegetable oil
 parsley, fresh Chopped, for garnish
2 tb shallot Minced

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 - jpmd44a@prodigy.com    01-26-1997    Recipe by: Emeril Lagasse          Posted to MM-Recipes Digest V4 #9 by muddy@ibm.net on Mar 13, 1999

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Nutrition

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Serving Size: 1 Serving (324g)
Recipe Makes: 6

Calories: 693
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 693

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