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1
Preheat oven to 400 degrees F.
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2
In a saute pan, heat the olive oil.
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3
When the oil is hot, render the bacon until crispy, about 3 to 5 minutes.
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4
Add the onions, celery, shallots, garlic, apples, pecans, parsley and sage.
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5
Season with salt and black pepper.
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6
Saute for 2 to 3 minutes.
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7
Stir in the cubed bread and chicken stock.
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8
Remove from the heat and cool completely.
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9
Unroll the pork roast and pound flat between sheets of plastic wrap to about 1/2-inch thickness.
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10
Remove the meat from the plastic wrap.
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11
Season pounded pork with Emeril's Essence.
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12
Spread the dressing evenly over the pork.
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13
Using butchers twine, tie the stuffed pork.
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14
Place the pork on a roasting pan, seam side down.
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15
Season the outside with Emeril's Essence.
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16
Roast for 55 to 60 minutes, or until the meat is brown and the juices run clear.
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17
Slice the pork roulade into 1 1/2-inch slices.
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18
Mound the potatoes in the center of the platter.
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19
Arrange the roulade slices around the potatoes.
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20
Spoon the garlic reduction over the roulades.
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21
Place a tablespoon of the Onion Applesauce on top of each roulade.
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22
Pile the fried parsnips in the center of the potatoes.
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23
Garnish with the chives.
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24
Combine all ingredients thoroughly.
