Boneless pork roast (serves 3 people per pound)
1 cup red wine (Rosso di Nebbiolo)
1 beef bouillon cube
1/2 cup butter
1 large egg
8 ounces bread stuffing
1 cup cranberries
1 small apple, cored and diced
1/4 cup chopped celery
1/4 cup parsley
Salt and pepper
Sage or poultry seasoning
Using a long knife, cut around the pork roast to make one long, flat piece. It will be filled, rolled, roasted and sliced in lovely jelly-roll slices.
Melt butter in 1/2 cup boiling wine. Add bread cubes, cranberries, apple, celery and parsley. Mix well. Stir in egg.
Spread mixture over the flat roast and roll up. Hold it together using kitchen twine or large toothpicks.
Roast on a rack at 350¡, 35 minutes per pound. Pour off fat and deglaze pan. Add 1/2 cup wine to the pan, reduce and pour over roast slices.
Serve with roasted new potatoes, a green salad and Mosby Nebbiolo.
Recipe courtesy of Mosby Winery.