Michele 04-3-98
Chestnut-Stuffed Pork Roast
1 boneless pork loin roast
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 tbsp. margarine
1/2 cup seasoned dry bread crumbs
2 tbsp. chopped fresh parsley
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. sage
3-4 tbsp. brandy or chicken broth
8 oz. can sliced water chestnuts
Preheat oven to 350 degrees F.
Untie roast and cut lengthwise, almost in half. In small nonstick skillet over medium heat, cook celery and onion in margarine until tender. Remove from heat; stir in bread crumbs, parsley, salt, pepper, and sage.
Add enough brandy/broth until mixture is moist enough to stick together. Spread over the surface of the roast; lay a row of chestnuts on the stuffing. Reassemble roast and tie back together.
Bake at 350 degrees until meat therm. registers 170 degrees.