Chestnut-Stuffed Pork Roast
5-pound boneless double loin roast, tied
1/2 pound ground pork
1/2 cup finely chopped celery
1/2 cup finely chopped shallots or onion
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 oz can chestnuts, drained
2 teaspoons drippings
3 tablespoons flour
2 cups chicken broth
1 tablespoon chopped parsley
1 teaspoon brandy
Salt and pepper, to taste
Untie roast, open and pound lightly to even thickness.
Cook celery and shallots (or 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.
Chop remaining chestnuts finely and set aside. Roll meat around
chestnuts and tie firmly. Roast in a 350 degree F. oven 1 1/2 hours
or until meat thermometer reads 155-160 degrees F. 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 reserved chopped chestnuts, parsley and brandy. Season
to taste with salt and pepper. Serve gravy with roast.
Serves 15 |