Pork Roulades with Grilled Apple and Pecan Dressing

6 cups of dressing, 6 to 8 ma

  • 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 degree. 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. Remove the meat from the plastic wrap. Season pounded pork with 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 Essence. Roast for 55 to 60 minutes, or until the meat is brown and the juices run clear.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Yield: 2/3 cup

Loading review filters...
    Flag as inappropriate

    Thank you! your flag was submitted.