Blueberry-Stuffed Pork Roast with Cream Sauce
This is the Blueberry-Stuffed Pork Roast with Cream Sauce recipe.
- Prep: 20 min
- Cooking: 1 h 50 - 2 h 5
Ingredients
- 3 lb (1.5 Kg) belly or half-belly pork roast fat removed
- 3 tbsp (45 mL) butter*
- 1 onion chopped
- 1 lb (450 g) lean ground pork
- 1 garlic clove finely chopped
- Salt and pepper to taste
- 1 egg
- 1 cup (250 mL) blueberries
- 1/2 cup (125 mL) cider
- 1 pig's stomach lining**
- 1 tbsp (15 mL) dried herbs
- 2 tbsp (30 mL) butter
- 4 cups (1 L) chicken broth or beef broth
- Cream Sauce
- 1 shallot chopped
- 1 tbsp (30 mL) butter
- 3 tbsp (45 mL) white Noilly Prat or other vermouth
- 1/2 cup (125 mL) 35 % cream
- 1 cup (250 mL) veal stock or beef broth
- 1 tbsp (15 mL) Dijon mustard
- Salt and pepper to taste
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Preparation
Spread roast and slit sides.
Heat butter and sauté onions for 4 to 5 minutes, until transparent. Place onions in a bowl and mix together with ground pork and garlic until well blended. Season to taste with salt and pepper. Add egg, half of blueberries and cider.
Place stuffing in center of meat and roll meat around stuffing. Wrap in stomach lining and sprinkle with herbs. Brush a pan with butter and brown pork. Add broth. Place in a 350 °F (180 °C) oven and cook for 1 hour and 45 minutes to 2 hours, basting often.
Cream Sauce :
Sauté shallot in butter for 1 to 2 minutes; do not brown. Add white vermouth and reduce to three-quarters, then add cream and veal stock. Reduce to half. Add Dijon mustard and season with salt and pepper. At the last minute, add remaining blueberries.
Slice and serve with sauce, along with sautéed zucchinis or your choice of vegetables.
Tips
*Butter is used twice in this recipe.
**Also known as caul fat. Before using, soak stomach lining in cold water for 30 minutes.
