Instructions: Preheat oven to 400 degree.

In a saute pan, heat the olive oil. When the oil is hot, render the bacon until crispy, about 3 to 5 minutes. Add the onions, celery, shallots, garlic, apples, pecans, parsley and sage. Season with salt and black pepper. Saute for 2 to 3 minutes. Stir in the cubed bread and chicken stock. Remove from the heat and cool completely.

Unroll the pork roast and pound flat between sheets of plastic wrap to about 1/2-inch thickness. Remove the meat from the plastic wrap. Season pounded pork with Emeril"s Essence. Spread the dressing evenly over the pork and re-roll. Using butcher"s twine, tie the stuffed pork. Place the pork on a roasting pan, seam side down. Season the outside with Essence. Roast for 55 to 60 minutes, or until the meat is brown and the juices run clear.

Slice the pork roulade into 1 1/2-inch slices. Mound the potatoes in the center of the platter. Arrange the roulades pieces around the potatoes. Spoon the garlic reduction over the roulades. Place a tablespoon of the Onion Applesauce on top of each roulade. Pile the fried parsnips in the center of the potatoes. Garnishwith the chives.

This recipe yields 6 cups of dressing and provides 6 to 8 main course servings of the roulade.

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