Pork Roulades with Grilled Apple and Pecan Dressing
- 2 teaspoons olive oil
- 1 cup diced bacon
- 2/3 cup chopped onions
- 1/2 cup chopped celery
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 2 whole apples, cored, sliced, grilled and diced (about 1 cup)
- 1/2 cup chopped roasted pecans
- 6 tablespoons finely chopped parsley
- 2 tablespoons chopped fresh sage
- Salt and black pepper
- 4 cups cubed day-old bread
- Essence, recipe follows
- 2 cups chicken stock
- 1 rolled lean pork roast, unrolled and pounded flat between sheets of plastic wrap to about 1/2-inch thickness, about 4 to 5 pounds
- 2 cups mashed potatoes, hot
- 1 cup garlic reduction (veal based)
- 8 fried parsnip strips
- 1 tablespoon chopped chives.
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Preheat oven to 400 degrees F.
In a saute pan, heat the olive oil. When the oil is hot, render the bacon until crispy, about 3 to 5 minutes. Add the onions, celery, shallots, garlic, apples, pecans, parsley and sage. Season with salt and black pepper. Saute for 2 to 3 minutes. Stir in the cubed bread and chicken stock. Remove from the heat and cool completely. Makes 6 cups of dressing.
Unroll the pork roast and pound flat between sheets of plastic wrap to about 1/2-inch thickness. Remove the meat from the plastic wrap. Season pounded pork with Emeril's Essence. Spread the dressing evenly over the pork. Using butchers twine, tie the stuffed pork. Place the pork on a roasting pan, seam side down. Season the outside with Emeril's Essence. Roast for 55 to 60 minutes, or until the meat is brown and the juices run clear.
Slice the pork roulade into 1 1/2-inch slices. Mound the potatoes in the center of the platter. Arrange the roulade slices around the potatoes. Spoon the garlic reduction over the roulades. Place a tablespoon of the Onion Applesauce on top of each roulade. Pile the fried parsnips in the center of the potatoes. Garnish with the chives.Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Serena Palumbo