Page 22 - Monastery Sapore Holiday 2019 Brochure

Recipe Alert
| Recipe
It’s all about
STUFFED
PORK ROAST
Stuffed with spinach, provolone cheese and sun dried tomatoes. With roasted garlic, sausage and potatoes.
1 Monastery Signature Stuffed Pork Roast
2 tbsp Maille Grey Poupon Mustard
1⁄2 cup Chateau Thierry White Cooking Wine
1 bunch Fresh Rosemary Sprigs 2 whole Garlic Bulbs
1 pkg Monastery Signature Mild or Hot Italian Sausage
2lbs Yellow Potatoes
Monastery Signature Organic Extra Virgin Olive Oil
Salamoia Bolognese Aromatic Herbal Seasoning
Monastery Signature Rustic Baguette
1 Pre-heat oven to 350°F.
2 Cut garlic bulbs in half horizontally and wrap with foil. Place in the oven and let roast for an hour, until the garlic is soft and can easily come out when squeezed.
3 Cut potatoes in bite size pieces and season with olive oil and Salamoia seasoning. Cut sausages in 1" pieces, and place together on a baking tray. Roast for 45 minutes, until potatoes are soft and sausage is browned.
4 Remove roast from packaging
and rub with mustard. Place on
a rack in a roasting pan. Pour 1⁄2 cup white cooking wine with 1⁄2 cup of water and a few fresh rosemary sprigs on the bottom of the pan. Bake until internal temperature reaches 155°F, about 1 hour. Use
a turkey baster throughout the hour to coat the roast with its juices.
5 Once cooked, let the roast sit at least 15 minutes before slicing.
6 Serve on a platter with potatoes and sausage. Serve roasted garlic alongside fresh slices of bread.
Buon appetito!
Try our other flavours of stuffed pork roast like traditional stuffing, or Havarti cheese with vegetables available at our fresh meat counter.
the Main
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Sapore 2019 Holiday Guide