Recipe - Pork Roulades With Grilled Apple And Pecan Dressing

2 teaspoon Olive oil
1 cup Diced bacon
2/3 cup Chopped onions
One half cup Chopped celery
2 tablespoon Minced shallots
1 tablespoon Minced garlic
2 Apples; cored, cut or sliced up ,
; grilled, and minced
One half cup Chopped roasted pecans
6 tablespoon Finely chopped parsley
2 tablespoon Chopped fresh sage
Salt; to taste
Freshlyground black pepper;
to taste
4 cup Cubed dayold bread
Emeril’s Essence; see * Note
2 cup Chicken stock
5 pound Rolled lean pork roast
2 cup Hot mashed potatoes
1 cup Garlic reduction; (veal
based)
1 Recipe Onion Applesauce; see
* Note
8 Fried parsnip strips
1 tablespoon Chopped chives

* Note: See the “Emeril’s Essence Information” and “Onion Applesauce”
recipes which are included in this collection.

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. Unroll
the pork roast and pound flat between sheets of plastic wrap to about
1/2inch thickness. Remove the meat from the plastic wrap. Season pounded
pork with Emeril’s Essence. Spread the dressing evenly over the pork and
reroll. Using butcher’s 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. Slice
the pork roulade into 1 1/2inch slices. Mound the potatoes in the center
of the platter. Arrange the roulades pieces 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. Garnishwith the chives. This recipe yields 6 cups of dressing
and provides 6 to 8 main course