Stuffed Pork Roast

Directions

Sauté 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.