Pork Roast with Sausage, Fruit and Nut Stuffing
Pork and fruit is a classic pairing around the world, but this dish gets a particularly Catalan flavor from the combination of dried fruit and butifarra (a Catalan cured pork sausage) in the stuffing. The stuffing cooks inside the roast, which gives it a deep, marvelously porky flavor. Chef Holiday Recipes Made Easy More Pork Recipes
Recipe Summary test
Wines from Bierzo in northwestern Spain are suddenly hot. Those produced from the local Mencía grape are full of bright red fruit, with a firm acidity and great minerality that make them very food-friendly. Look for those with a subtle touch of oak that rounds out the fruit and adds structure—perfect for this sausage-stuffed pork.