Title: Pork roulades with grilled apple and pecan dressing
 Categories: E.
      Yield: 4 Servings
 
      2 ts Olive oil
      1 c  Diced bacon
    2/3 c  Chopped onions
    1/2 c  Chopped celery
      2 tb Minced shallots
      1 tb Minced garlic
      2    Whole apples, cored, sliced,
           Grilled and diced (about 1
           Cup)
    1/2 c  Chopped roasted pecans
      6 tb Finely chopped parsley
      2 tb Chopped fresh sage
           Salt and black pepper
      4 c  Cubed day-old bread
           Essence
      2 c  Chicken stock
      1    Rolled lean pork roast,
           Unrolled and pounded flat
           Between sheets of
           Plastic wrap to about
    1/2    -inch thickness, about 4-5
           Pounds
      2 c  Mashed potatoes, hot
      1 c  Garlic reduction (veal
           Based)
      8    Fried parsnip strips
      1 tb Chopped chives.
 
  Preheat oven to 400 degree. In a sauté pan, heat the olive oil. When
  the oil is hot, render the bacon until crispy, about 3-5 minutes. Add
  the onions, celery, shallots, garlic, apples, pecans, parsley and
  sage. Season with salt and black pepper. Sauté for 2-3 minutes. Stir
  in the cubed bread and chicken stock. Remove from the heat and cool
  completely. Makes 6 cups of dressing. Remove the meat from the
  plastic wrap. Season pounded pork with Essence. Spread the dressing
  evenly over the pork. Using butchers twine, tie the stuffed pork.
  Place the pork on a roasting pan, seam side down. Season the outside
  with Essence. Roast for 55-60 minutes, or until the meat is brown and
  the juices run clear.
  
  Yield: 6 cups of dressing, 6-8 main course servings of the roulade