Recipe - Pork Roast With Pecan Stuffing And Creamy Mustard Sauce

PECAN STUFFING
2 tablespoon Olive oil
2 Cloves garlic; chopped
1 small Onion; minced
1 cup Ground toasted pecans
1 cup Diced French bread
One fourth cup Chicken stock
One half pound Pork sausage
2 teaspoon Chopped fresh thyme
One half teaspoon Dry mustard powder
Salt
Freshly ground black pepper
1 Boneless pork roast;
(3pound)

MUSTARD SAUCE
One half cup Dry sherry
One half cup Brandy
2 Cloves garlic; chopped
2 Shallots; chopped
1 One half cup Heavy whipping cream
1 teaspoon Dry mustard powder
1 tablespoon Dijon mustard
1 tablespoon Wholegrain mustard
2 teaspoon Chopped fresh flatleaf
parsley
Salt
Freshly ground black pepper

To prepare the stuffing, heat 1 tablespoon of the olive oil in a medium
saute pan over high heat until very hot. Add the garlic and onion and
lightly saute for about 2 minutes. Let the mixture cool, then place it in a
bowl. Add the pecans and minced bread, and mix well. Add the chicken stock
and mix well. Add the sausage, thyme, and mustard powder and mix. Season
with salt and pepper.

To butterfly the pork roast, beginning cutting about halfway down, cut
along the side of the roast to about One fourth inch from the other side (do not
cut all the way through the meat). Open the roast like a book and place it
on a sturdy work surface. Using a large meat mallet, pound the roast well
to evenly flatten it. Spread the filling evenly over the meat, and roll the
roast jellyroll style. Secure with kitchen twine.

Preheat the oven to 325 degrees. Heat the remaining 1 tablespoon olive oil
in a large saute pan over high heat until smoking hot. Place the stuffed
roast in the pan and sear well on all sides, about 5 minutes. Place the pan
in the oven and roast the pork until the internal temperature reaches 155
degrees (use an instantread thermometer to test), about 40 minutes.

Meanwhile, prepare the sauce. Combine the sherry, brandy, garlic, and
shallots in a saucepan over high heat and reduce until about One fourth cup of
liquid remains and the sauce is thick. Add the dry mustard, Dijon, and
wholegrain mustard and mix well. Add the parsley, salt, and pepper and
keep warm until ready to serve.

Remove the roast from the oven and let it rest for about 3 minutes before
slicing. Cut the twine and remove from the roast. Slice the pork into
1/4inchthick slices and place on a serving platter or on individual
plates. Drizzle with the sauce and serve hot.

Converted by MC_Buster.

Per serving: 2918 Calories (kcal); 251g Total Fat; (89% calories from fat);
38g Protein; 32g Carbohydrate; 644mg Cholesterol; 2394mg Sodium Food
Exchanges: 0 Grain(Starch); 4 Lean Meat; 3 Vegetable; 0 Fruit; 48 Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.