MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: STUFFED PORK ROAST
 Categories: Meats
      Yield: 8 Servings
 
MMMMM--------------------------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 ts Salt
        ds Freshly ground pepper
      1 ts Dried sage
      2 ts Dried basil

MMMMM---------------------------ROAST--------------------------------
      5 lb Boned pork roast,
           -trimmed of fat
    1/2 c  White wine
      2 tb White wine
      2 tb Honey
      1 tb Prepared hot mustard (opt)
      2 ts Dried thyme, divided
      1 ts 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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