Pork Roast With A Walnut Parmesan Crust
Ingredients
- 3/4 cup walnut halves (about 3 ounces)
- 2 tablespoons unsalted butter
- 1 medium onion, minced
- 1/4 cup toasted fine bread crumbs
- 2 tablespoons finely chopped flat-leaf parsley
- 2 teaspoons finely chopped sage
- 1/4 cup freshly grated Parmesan cheese
- Salt and freshly ground pepper
- One 3-pound boneless pork shoulder roast, butterflied
- 1 tablespoon extra-virgin olive oil
- Water
- 1/4 cup dry red wine
- 1/2 cup chicken stock or canned low-sodium broth
- 1 teaspoon all-purpose flour
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