MMMMM--------------------------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
MMMMM---------------------------ROAST--------------------------------
5 lb Boned pork roast,
-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
From "The Clay-Pot Cookbook" (Macmillan Publishing, $7.95) by George
Macleod Sales and her husband, Grover.
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 minutes. 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 480 F.
Cook for about 2 hours, or until thermometer registers 160 degrees.
Remove pot from oven and pour off liquid into a saucepan. Skim or
siphon surface fat from liquid and heat, Mix arrowroot with 2
tablespoons wine and stir into sauce.
