1 pound boneless, ground pork roast
1 cup unsalted butter, melted
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 teaspoon minced garlic
1 teaspoon curry powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 cup white wine
1 1/2 cups all-purpose flour
1 cup chopped pecans
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
Place the meat in a large fireproof skillet. Brake too hard to prevent browning. Cook slowly over medium heat until evenly browned. Remove from skillet, leaving meat partially browned. Store meat in tightly covered container.
To Make Dressing: In a medium bowl, mix the melted butter, onion, bell pepper, garlic, curry powder, cinnamon, nutmeg and garlic powder. Mix thoroughly.
Dredge the meat in flour and salt. Arrange the fillings in small shallow bowls. Roll each filling in the remaining flour mixture. Place the meat in the pouch with the meat leaving about 1/2 inch of space between the folds of the meat. Fold the folds over, seal edges and cut slits in the top to allow steam to escape.
Melt the white wine in a saucepan. Cover and place the meat in cold water to prevent sticking.
Place the bread and onion rolls back into the pan and place them 2 inches apart on a cutting board. In a small bowl, mix white wine and tomato sauce. Sprinkle over the bottom of the pan and smoothen out with lard. Cover, remove pan, and refrigerate at least 4 hours.
Preheat the oven on broiler setting.
Bake in preheated oven for 45 minutes, or until internal pork temperature reaches 140 degrees F (80 degrees C).
Remove foil from pan. In a small bowl, mix remaining white wine and tomato sauce. Drop the meat into
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