Pork Roast with Sausage, Fruit and Nut Stuffing

Pork Roast with Sausage, Fruit and Nut Stuffing
Recipe Date:
September 13, 2011
Serving Size:
Cook Time:
Imperial (US)
  • 1/4 cup pine nuts
  • 1/4 cup walnuts, halved
  • 1 cup brandy
  • 12 apricots, dried
  • 12 prunes, pitted
  • 1 tsp clementine zest, finely grated
  • 1 lb butifarra (a catalan cured pork sausage), or sweet italian sausage, meat removed from the casings
  • 1/4 cup olive oil, extra-vrigin
  • 4 garlic cloves, minced
  • salt, to taste
  • pepper, freshly ground, to taste
  • 2 6-rib pork loin roasts (8.5 lbs in total)
  • 1 1/2 tsps thyme, minced
  • 1 1/2 tsps rosemary, minced
  • 3 tbsps flour (all purpose)
  • 2 cups chicken stock, or low-sodium broth

Tasting notes: The fruit elements in the dish bring our the rich red fruit flavors of the Perli Pinot and the meat complements the earthy elements.

Serena's tips: It is about 45 minutes of active preparation and the rest of the time is cooking in the oven and clean up.


  • Website link
  • Website address: www.foodandwine.com/recipes/pork-roast-with-sausage-fruit-and-nut-stuffing

Recipe courtesy of José Andrés, via www.foodandwine.com. Photo courtesy of Akiko Ida & Pierre Javelle.