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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Apricot-Stuffed Pork Loin

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-13

    Apricot-Stuffed Pork Loin Empty Apricot-Stuffed Pork Loin

    Post by Lobo Sat Feb 11, 2017 10:16 am

    Apricot-Stuffed Pork Loin Img15l
    Apricot-Stuffed Pork Loin
    ★★★★★ ★★★★★

    Prep Time: 40 minutes
    Cook Time: 90 minutes
    Servings: 6
    More than any other type of meat, pork works well with a variety of fruits. Here, dried apricots and raisins are key flavors in a stuffing that is spread on a butterflied pork loin before it is rolled, tied and roasted.


    Ingredients:


    • 1⁄2 cup (3 oz./90 g) dried apricots, finely chopped
    • 1⁄3 cup (2 oz./60 g) golden raisins
    • 3 Tbs. brandy
    • 3 tsp. olive oil
    • 1⁄2 cup (2 oz./60 g) thinly sliced shallots
    • 1 tsp. sherry vinegar
    • 1 boneless center-cut pork loin roast, about 3 lb. (1.5 kg), butterflied
    • 1 Tbs. Dijon mustard
    • Kosher salt and freshly ground pepper, to taste
    • 1 3⁄4 cups (14 fl. oz./430 ml) chicken broth

    Directions:

    In a bowl, mix together the apricots, raisins and brandy. Let stand for 30 minutes. Drain the fruits, transferring them back to the bowl. Reserve the brandy. In a small fry pan over medium heat, warm 1 tsp. of the oil. Add the shallots and sauté until lightly browned, 3 to 4 minutes. Add the vinegar, cook for 1 minute and then stir into the apricot mixture.

    Preheat an oven to 350°F (180°C).

    Place the pork loin, fat side down, on a cutting board. Spread the meat with the mustard and season with salt and pepper. Spread half the apricot mixture over the center third of the meat. Fold one third of the meat over the filling. Cover the top of this third with the remaining apricot mixture, and bring the remaining third of the meat over the top of the filling to make a roll. Using kitchen string, tie the roll crosswise at regular intervals, forming a compact cylinder. Tie a long string lengthwise around the roll.

    Heat a large, heavy ovenproof frying pan over high heat until very hot. Add the remaining 2 tsp. oil. Sear the pork loin until nicely browned, about 2 minutes. Turn the meat over and transfer the pan to the oven.

    Roast the pork until an instant-read thermometer inserted into the thickest part of the loin registers 135°F (57°C) for medium, 1 to 1 1⁄4 hours, or until done to your liking. Transfer the pork to a carving board and tent with aluminum foil.

    Carefully spoon off as much fat as possible from the pan. Pour the broth and the reserved brandy into the pan, bring to a boil over high heat and boil for 5 to 10 minutes to reduce slightly. Season to taste with salt and pepper.

    To serve, snip the strings and cut the pork crosswise into thick slices. Arrange on warmed plates, spoon a little of the juices on top and serve immediately. Pass the remaining juices in a warmed bowl at the table. Serves 6.

    Adapted from Williams-Sonoma Year-Round Roasting (Weldon Owen, 2011)

      Current date/time is Thu Dec 05, 2024 8:10 am