Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Pork Roulades With Grilled Apple And Pecan Dressing


  • 2 teaspoons olive oil
  • 1 cup diced bacon
  • 2/3 cup chopped onions
  • 1/2 cup chopped celery
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 2 whole apples, cored, sliced, grilled and diced (about 1 cup)
  • 1/2 cup chopped roasted pecans
  • 6 tablespoons finely chopped parsley
  • 2 tablespoons chopped fresh sage
  • 4 cups cubed day-old bread
  • Essense
  • 2 cups chicken stock
  • salt and black pepper
  • 1 rolled lean pork roast, unrolled and pounded flat between sheets of plastic wrap to about 1/2 inch thickness, about 4-5 pounds
  • 2 cups mash potatoes, hot
  • 1 cup garlic reduction (veal based)
  • 8 fried parsnip strips
  • 1 tablespoon chopped chives


  • Preheat oven to 400¯ F. In a sautÈ pan, heat the olive oil. When the oil is hot, render the bacon until crispy, about 3-5 minutes. Add the onions, celery, shallots, garlic, apples, pecans, parsley and sage. Season with salt and black pepper. SautÈ for 2-3 minutes. Stir in the cubed bread and chicken stock. Remove from the heat and cool completely. Makes 6 cups of dressing. Remove the meat from the plastic wrap. Season each pounded pork with Essense. Spread the dressing evenly over the pork. Using butchers twine, tie the stuffed pork. Place the pork on a roasting pan, seam side down. Season the outside with Essense. Roast for 55-60 minutes, or until the meat is brown and the juices run clear.
  • Yields: 6 cups of dressing