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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

Description

Toasted Nuts, Parmesan And Mixed Herbs Make A Savory Stuffing And Crisp Topping For Roast Pork. Baked Butternut Squash Wedges Are A Sweet Accompaniment.

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