Pork Roulade With Andouille Corn Bread Stuffing, Sage Jus, And Mango Chutney | Emerils.com

Ingredients

• 3 tablespoons unsalted butter, plus more for greasing
• 1/2 cup chopped onions
• 1/4 cup chopped celery
• 1/4 cup chopped green bell peppers
• 12 ounces (1 1/2 cups) chopped andouille sausage
• 1/4 cup chopped green onions
• 1 tablespoon minced garlic
• 1 cup Basic Chicken Stock
• 1/2 teaspoon salt
• 6 turns freshly ground black pepper
• 4 cups crumbled Jalapeno Corn Muffins, about 5 muffins
• 1 rolled lean pork butt or shoulder roast, unrolled and pounded flat between sheets of plastic wrap to about 1/2 inch thickness (4 to 5 pounds)
• 1 tablespoon plus 1 teaspoon Emerilís Creole Seasoning
• 1 1/2 cups Sage Jus
• 2 cups Mango Chutney