- 1 (4-5 lb.) pork butt roast
- 1 tbsp. salted butter
- 1 tbsp. olive oil
- 12 ounces ground sausage
- 3 large apples, chopped
- 1 shallot, chopped
- 1 tbsp. garlic, minced
- 1/2 cup walnuts, chopped
- 1/2 cup dried cherries
- 1/2 cup apple sauce
- Salt and pepper
- Kitchen twine
- Large bunch of parsley chopped
- 2 teaspoons thyme
- 6 tablespoons Dijon Mustard
Preheat oven to 350 degrees Fahrenheit.
Heat and combine butter and olive oil in a large sauce pan.
Add the sausage and cook through. Remove from pan to a bowl and leave fat in pan.
Mix in cherries, shallot, apples, walnuts in sauce pan and sauté until tender. Reduce to low heat then add apple sauce. Cook for 3 minutes then set aside to cool.
Filet roast in a Z pattern. Begin by cutting about 1/3 from the top of the roast, leaving one inch attached. Then, flip the roast over and make a second cut, again 1/3 from the top of the roast, leaving one inch attached. This will create one long sheet of meat.
Brush roast with 1/2 of the Dijon Mustard and spread the stuffing over the meat, leaving 1 to 1-1/2 inches on the end you will be using to close the roll.
Cut three to four lengths of twine and roll your meat into a log. Use the twine to secure the end.
Season with salt and pepper.
Chop the parsley and thyme and set aside.
Cook until internal temperature reaches 145 degrees (approximately 1-1/2 to 2 hours).
Remove from oven, remove twine and brush with the remaining Dijon Mustard then roll carefully in the parsley thyme mixture.
Let sit for 15 minutes before cutting and serving.