Stuffed Pork Roast
| Yield: | 8 Servings |
| Categories: | Meats, Clay pot |
| STUFFING | ||
| 1 | md | Onion, minced |
| 2 | lg | Green apples, peeled/chopped |
| 1/2 | lb | Bulk pork sausage, uncooked |
| 4 | Celery stalks, chopped | |
| 3 | tb | Butter |
| 1 | c | Raisins |
| 1 | c | Bread crumbs, moistened with water to soften |
| 1 | ts | Salt |
| ds | Freshly ground pepper | |
| 1 | ts | Dried sage |
| 2 | ts | Dried basil |
| ROAST | ||
| 1 | Boned pork roast (5 lb), trimmed of fat | |
| 1/2 | c | White wine |
| 2 | tb | White wine |
| 2 | tb | Honey |
| 1 | tb | Prepared hot mustard (opt) |
| 2 | ts | Dried thyme, divided |
| 1 | ts | Arrowroot |
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