Subj : Nat'l Roasting Month - 2
To   : All
From : Dave Drum
Date : Tue Nov 11 2025 17:29:18

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stuffed Pork Roast
 Categories: Pork, Stuffing, Fruits, Wine
      Yield: 8 Servings
 
MMMMM--------------------------STUFFING-------------------------------
      1 md Onion, minced
      2 lg Green apples, peeled/chopped
    1/2 lb Bulk pork sausage, uncooked
      4    Celery ribs; chopped
      3 tb Butter
      1 c  Raisins
      1 c  Bread crumbs; moistened with
           - water to soften
      1 ts Salt
           Fresh ground pepper
      1 ts Dried sage
      2 ts Dried basil

MMMMM---------------------------ROAST--------------------------------
      5 lb Boned pork roast; trimmed
    1/2 c  + 2 tb white wine; divided
      2 tb Honey
      1 tb Prepared hot mustard (opt)
      2 ts Dried thyme; divided
      1 ts Arrowroot
 
  Saute onion and celery in butter until slightly transparent.
  In large bowl, combine chopped apple, sausage, raisins, 1
  teaspoon salt, dash of pepper, sage and basil. Add
  moistened bread crumbs and onion-celery mixture, and
  combine well.
  
  Pre-soak a clay pot, top and bottom, in water for 15 mins.
  Lay open a roast and sprinkle with 1 teaspoon thyme. Spread
  cavity of roast with stuffing; press firmly. Roll roast and
  tie with unwaxed dental floss or butcher's string.
  
  Rub outside of roast with a mixture of thyme and pepper,
  then place stuffed roast in pot. *
  
  Combine wine, honey and mustard and pour over roast. Place
  covered pot in a cold oven. Set temperature at 480ºF.
  
  Cook for about 2 hours, or until thermometer registers
  160ºF/70ºC. Remove pot from oven and pour off liquid to
  a saucepan. Skim or siphon surface fat from liquid and
  heat. Mix arrowroot with 2 tablespoons wine and stir
  into sauce.
  
  * Rather than butterfly the roast I have had good success
  with using a long knife to cut a slit lengthwise through
  the roast and stuff that without having to re-roll things.
  You still should tie the roast with butcher's twine, though.
  ~- UDD --
  
  From "The Clay-Pot Cookbook" (Macmillan Publishing, $7.95)
  by George Macleod Sales and her husband, Grover.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Companies making plants taste like meat? Cows can do that.
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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