Make the holiday meal special with this stuffed roast. Ingredients 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

Instructions
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.

A variation on this recipe is also hosted on BigOven.com as recipe number 158824.

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Yields: 15 Servings    posted as 158824
    

notes:  Republished with Permission, National Pork Council

Cuisine:   American

Main Ingredient:   Pork