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. More Pork Recipes
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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.