Stuffed Veal Roast With Dauphine Potatoes

• 1 (2-pound) boneless veal sirloin tip roast, butterflied
• 1 1/2 teaspoons salt, divided
• 3/4 teaspoon pepper, divided
• 1 pound ground pork
• 2 tablespoons chopped fresh parsley
• 1 egg, beaten
• 2 tablespoons fine dry breadcrumbs
• 1 tablespoon cognac
• 4 slices bacon
• 1/4 cup butter or margarine

1. Spread roast open; pound to 1/2-inch thickness with a meat mallet. Sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
2. Combine pork, parsley, egg, dry breadcrumbs, cognac, and remaining salt and pepper. Spread stuffing mixture on roast, leaving a 1/2-inch margin. Roll up roast jellyroll fashion. Wrap bacon in 4 strips around roast, and tie roll securely with string. Insert meat thermometer, if desired.
3. Place roast on a rack in a roasting pan. Dot with butter. Cover and bake at 300u0b0 for 1 hour. Uncover and bake 1 1/2 hours or until meat thermometer registers 170u0b0 (well done). Transfer roast to a serving platter. Strain pan drippings into a serving bowl. Place Dauphine Potatoes around roast; serve roast and potatoes with gravy.

veal sirloin, salt, pepper, ground pork, parsley, egg, breadcrumbs, cognac, bacon, butter

Taken from www.myrecipes.com/recipe/stuffed-veal-roast-with-dauphine-potatoes (may not work)