Pork Roast-Blueberry-Stuffed with Cream Sauce

By tunes

Ingredients

• Cream Sauce :
• 3 lb (1.5 kg) belly or half-belly pork roast, fat removed
• 3 tbsp (45 mL) butter*
• 1 onion, chopped
• 1 lb (500 g) lean ground pork
• 1 clove garlic, chopped
• Salt and pepper, to taste
• 1 egg
• 1 cup (250 g) blueberries
• 1/2 cup cider
• 1 pig's stomach lining*
• 1 tbsp (15 mL) dried herbs
• 2 tbsp (25 mL) butter
• 4 cups (1 L) chicken or beef broth
• 1 shallot, chopped
• 1 tbsp (25 mL) butter
• 3 tbsp (45 mL) white Noilly Prat (French vermouth)
• 1/2 cup (125 mL) whipping cream (35 %)
• 1 cup (250 mL) veal stock or beef broth
• 1 tbsp (15 mL) hot mustard
• Salt and pepper, to taste

Details

Servings 6

Preparation

Step 1

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 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 hot mustard and season with salt and pepper. At the last minute, add remaining blueberries.