Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------STUFFING-------------------------------
1 md Onion, minced 1 c Bread crumbs, moistened with
2 lg Green apples, peeled/chopped -water to soften
1/2 lb Bulk pork sausage, uncooked 1 ts Salt
4 Celery stalks, chopped ds Freshly ground pepper
3 tb Butter 1 ts Dried sage
1 c Raisins 2 ts Dried basil

---------------------------ROAST--------------------------------
1 Boned pork roast (5 lb), 2 tb Honey
-trimmed of fat 1 tb Prepared hot mustard (opt)
1/2 c White wine 2 ts Dried thyme, divided
2 tb White wine 1 ts Arrowroot

From "The Clay-Pot Cookbook" (Macmillan Publishing, $7.95) by George
Macleod Sales and her husband, Grover.

Saute onion and celery in butter until slightly transparent. In large
bowl, combine chopped apple, sausage, raisins, 1 teaspoon salt, dash
of pepper, sage and basil. Add moistened bread crumbs and
onion-celery mixture, and combine well. Pre-soak a clay pot, top and
bottom, in water for 15 minutes. Lay open a roast and sprinkle with 1
teaspoon thyme. Spread cavity of roast with stuffing; press firmly.
Roll roast and tie with unwaxed dental floss or butcher's string. Rub
outside of roast with a mixture of thyme and pepper, then place
stuffed roast in pot. Combine wine, honey and mustard and pour over
roast. PLace covered pot in a cold oven. Set temperature at 480'F.
Cook for about 2 hours, or until thermometer registers 160 degrees.
Remove pot from oven and pour off liquid into a saucepan. Skim or
siphon surface fat from liquid and heat, Mix arrowroot with 2
tablespoons wine and stir into sauce.

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