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