Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Olive oil

  2. 1 cup 146g / 5.1oz Diced bacon

  3. 2/3 cup 41g / 1.4oz Chopped onions

  4. 1/2 cup 55g / 1.9oz Chopped celery

  5. 2 tablespoons 30ml Minced shallots

  6. 1 tablespoon 15ml Minced garlic

  7. 2 Apples - cored, sliced, grilled, and diced

  8. 1/2 cup 73g / 2.6oz Chopped roasted pecans

  9. 6 tablespoons 90ml Finely chopped parsley

  10. 2 tablespoons 30ml Chopped fresh sage Salt - to taste Freshly-ground black pepper - to taste

  11. 4 cups 948ml Cubed day-old bread Emeril's Essence - seeNote

  12. 2 cups 474ml Chicken stock

  13. 5 lbs 2270g / 80oz Rolled lean pork roast

  14. 2 cups 474ml Hot mashed potatoes

  15. 1 cup 237ml Garlic reduction (veal based)

  16. 1 Onion Applesauce - seeNote

  17. 8 Fried parsnip strips

  18. 1 tablespoon 15ml Chopped chives

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * 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 1/2-inch thickness. Remove the meat from the plastic wrap. Season pounded pork with Emeril's Essence. Spread the dressing evenly over the pork and re-roll. 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 1/2-inch 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 servings of the roulade.


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