STUFFED PORK ROAST

Servings: 8
Ingredients:

----------------------------------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 t  Salt
ds Freshly ground pepper
1 t  Dried sage
2 t  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 t Dried thyme, divided
1 t 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.

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