OK, I hit a grand slam with dinner the other night. I even complimented myself, and since I’m the type of person who shys away from recognition, it takes a lot for me to compliment myself. It would be rude not to share…
Andouille cornbread stuffed pork roast
1 Pork Roast, 2-3 lbs
4 corn muffins (I made mine from a store bought mix and added a can of creamed corn for extra flavor)
2 links gaspar’s andouille sausage
1 small onion, diced
1 tsp minced garlic
1 small stalk celery, diced
1/2 – 1 cup chicken stock
1 sprig fresh thyme
1 cup apple cider
Render the andouille sausage in a saute pan for about two minutes. Add onion and celery and cook for about three minutes. Add garlic and cook for an additional minute. Crumble the corn muffins into the pan, add the fresh thyme, and stir/mix well. Add enough chicken stock to moisten all ingredients. Cook for 2-3 minutes to make sure that ingredients are evenly distributed. Stuffing may be cooked early and set aside in the fridge until you are ready to cook the roast. Salt and pepper the meat, cut a deep pocket into the roast, stuff with the delicious cornmeal stuffing, and brown in a saute pan on the stove in about 2 tsp of olive oil. Once the sides have browned, roast in a 350 degree oven until it comes up to temp (approx. 1 hour).
Remove the roast from the pan and let it rest. Add 1 tsp of flour to the pan and cook for 1 minute. Add 1 cup of cider and a sprig of thyme, making sure to remove all brown bits from the bottom of the pan. Bring to a boil, and let it reduce (about 3 minutes).
Slice meat and arrange on a platter. Drizzle with cider reduction. Serve with scalloped potatoes for an extra warm winter treat.