This pork loin roulade stuffed with apple sausage cornbread stuffing is plated with roasted vegetables by Rob Sargent, chef of Sage restaurant in Odawa Casino Resort in Petoskey. By first butterflying the pork loin, the presentation is bumped up notch by the pinwheel effect of the stuffing inside. A little olive oil drizzled on the platter, along with the vibrant and rich colors of the roasted vegetables, makes for a stunning presentation. Find the recipe online at www.thegraphicweekly.com.
Link to this comment:
All Comments (0)