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Chestnut-Stuffed Pork Roast
5 pounds boneless double loin roast -- tied
1/2 pound ground pork
1/2 cup finely chopped celery
1/2 cup finely chopped shallots or onions
1 tablespoon butter
2 tablespoons chopped parsley
2 tablespoons brandy
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon allspice
1 15 1/2-ounce can chestnuts -- drained
2 tablespoons drippings
3 tablespoons all-purpose flour
2 cups chicken broth
1/4 cup chopped chestnuts
1 tablespoon chopped parsley
1 teaspoon brandy
Salt and pepper -- to taste
Untie roast, open and pound lightly to even thickness. Set aside.
Cook celery and onion in butter until tender. Combine with ground pork, parsley, brandy and seasonings. Spread over roast. Lay a row of chestnuts down the center of stuffing. Roll meat around chestnuts and tie firmly. Roast in a 350ºF oven 1 1/2 hours or until meat thermometer reads 155-160ºF.
Remove roast and let rest 10-15 minutes before carving. Pour off extra fat; measure 2 tablespoons. Stir flour into the 2 tablespoons fat. Add chicken broth, cook and stir until mixture thickens. Add chopped chestnuts, parsley and brandy. Season to taste with salt and pepper. Serve gravy with roast.
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