Pork Roast with Sausage, Fruit and Nut Stuffing

Name: Pork Roast with Sausage, Fruit and Nut Stuffing
Yield: 12
Ingredients: 1/4 cup pine nuts; 1/4 cup walnut halves; 1 cup brandy; 12 dried apricots; 12 pitted prunes; 1 teaspoon finely grated clementine zest; 1 pound butifarra or sweet Italian sausage, meat removed from the casings; 1/4 cup extra-virgin olive oil; 4 garlic cloves, minced; Salt and freshly ground pepper; Two 6-rib pork loin roasts (8 1/2 pounds total); 1 1/2 teaspoons minced thyme; 1 1/2 teaspoons minced rosemary; 3 tablespoons all-purpose flour; 2 cups chicken stock or low-sodium broth

Pork Roast with Sausage, Fruit and Nut Stuffing was pinched from <a href="http://www.foodandwine.com/recipes/pork-roast-with-sausage-fruit-and-nut-stuffing" target="_blank">www.foodandwine.com.</a>

"Pork and fruit is a classic pairing around the world, but this dish gets a particularly Catalan flavor from the combination of dried fruit and butifarra (a Catalan cured pork sausage) in the stuffing. The stuffing cooks inside the roast, which gives it a deep, marvelously porky flavor...."

INGREDIENTS

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1/4 cup pine nuts

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1/4 cup walnut halves

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1 cup brandy

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12 dried apricots

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12 pitted prunes

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1 teaspoon finely grated clementine zest

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1 pound butifarra or sweet Italian sausage, meat removed from the casings

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1/4 cup extra-virgin olive oil

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4 garlic cloves, minced

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Salt and freshly ground pepper

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Two 6-rib pork loin roasts (8 1/2 pounds total)

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1 1/2 teaspoons minced thyme

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1 1/2 teaspoons minced rosemary

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3 tablespoons all-purpose flour

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2 cups chicken stock or low-sodium broth

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