Post by marlaoh on Dec 18, 2003 7:22:36 GMT -6
Holiday stuffed boneless pork loin
5-6 pounds of boneless pork loin (butterfly cut)
16 oz of bread cubes / suffing mix or dried bread
2 spanish onions
celery
3-4 garlic cloves
ground sage or poultry seasoning
course ground pepper
salt
dried rosemary
1 cup coarsley chopped apples or apricots or cranberries
chicken broth
butter or margarine
Prepare stuffing:
Melt 3-8 tablespoons of butter in skillet and saute 1 fine chopped onion and approximately 1 cup fine chopped celery until onions become transparent.
In a large bowl, add sauteed mixture to bread cubes, add desired fruit, add enough chicken broth to moisten. Season to taste with salt, pepper and sage.
With pork roast laid out flat (pound with meat mallet if needed) place stuffing evenly on surface. Roll roast jelly-roll style so that the fat is on the outside. Secure roast with butchers twine in 2-3 inch intervals.
Rub roast with olive oil, season with salt, pepper, minced garlic and rosemary. Coarsley chop remaining onion and celery (if any) and place in bottom of heavy roaster. Place stuffed pork loin (fat side up) on bed of oinon and celery. Add any remaining chicken broth and up to 2 cups of water.
Bake uncovered at 325 degrees for approximately 3 hours or until internal temperature reaches 150 degrees.
Remove roast from oven and let rest (loosely covered) for at least 10 minutes.
Remove string. Slice roast into serving pieces. Transfer roast to serving platter, garnish with orange slices and kale.
Roast is excellent as a main entree or served room temperature for a buffet.
5-6 pounds of boneless pork loin (butterfly cut)
16 oz of bread cubes / suffing mix or dried bread
2 spanish onions
celery
3-4 garlic cloves
ground sage or poultry seasoning
course ground pepper
salt
dried rosemary
1 cup coarsley chopped apples or apricots or cranberries
chicken broth
butter or margarine
Prepare stuffing:
Melt 3-8 tablespoons of butter in skillet and saute 1 fine chopped onion and approximately 1 cup fine chopped celery until onions become transparent.
In a large bowl, add sauteed mixture to bread cubes, add desired fruit, add enough chicken broth to moisten. Season to taste with salt, pepper and sage.
With pork roast laid out flat (pound with meat mallet if needed) place stuffing evenly on surface. Roll roast jelly-roll style so that the fat is on the outside. Secure roast with butchers twine in 2-3 inch intervals.
Rub roast with olive oil, season with salt, pepper, minced garlic and rosemary. Coarsley chop remaining onion and celery (if any) and place in bottom of heavy roaster. Place stuffed pork loin (fat side up) on bed of oinon and celery. Add any remaining chicken broth and up to 2 cups of water.
Bake uncovered at 325 degrees for approximately 3 hours or until internal temperature reaches 150 degrees.
Remove roast from oven and let rest (loosely covered) for at least 10 minutes.
Remove string. Slice roast into serving pieces. Transfer roast to serving platter, garnish with orange slices and kale.
Roast is excellent as a main entree or served room temperature for a buffet.