Pork Roulade With Andouille Corn Bread Stuffing, Sage Jus, And Mango Chutney

Preheat the oven to 375° F.

In a large skillet over high heat, melt the butter. When the butter sizzles, add the onions, celery, and bell peppers and saute for 3 mintues. Add the andouille and saute for 3 minutes. Add the green onion and garlic and saute for 1 minute. Stir in the stock, salt, and pepper, and turn off the heat. Turn the mixture into a very large bowl, crumble in the Jalapeno Corn Muffins, and stir until thoroughly incorporated. The mixture should be moist but not wet.

Grease a 2 1/2 to 3 cup baking dish with butter and set aside.

Remove the pounded meat from the plastic wrap, place on a flat surface, and sprinkle the top side with 1 tablespoon Creole Seasoning. Spread about half of the stuffing mixture vertically down the center. Place the remaining stuffing in the prepared baking dish.  Roll, tie and place the stuffed pork roll, seam side down, in a roasting pan. Sprinkle the outside of the roll with the remaining 1 teaspoon Creole Seasoning. Roast until the meat is brown and juicy, for 45 mintues per pound, about 3 1/2 hours, until the internal temperature reaches 155° F when tested with a meat thermometer.  During the last 30 to 40 minutes of cooking, bake the reserved stuffing along side until hot.  Remove from the oven.

Remove the pork from the oven and set aside to rest 30 minutes. 

While the pork roll is resting prepare the Sage Jus, and cover to keep warm. Prepare the Mango Chutney, and set aside.

About 30 minutes before serving, increase the temperature of the oven to 450º F.  Return the pork to the oven and heat until nicely browned and crisp, about 20 minutes.  During the last few minutes, return the stuffing to the oven to reheat.

To serve, cut the pork roll into 8 to 10 slices. Place 1 slice on each plate, and spoon 3 or 4 tablespoons of the Sage Jus on top. Add a mound of the Mango Chutney (1/3 cup for 6 servings, 1/4 cup for 8).  Serve the dressing alongside.