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Ingredientes
- 10 lb saddle of pork - (6 ribs) cut short on flap or possibly skirt
- 3 x pork kidneys
- 1 pch thyme Salt to taste Freshly-grnd black pepper to taste Freshly-grnd white pepper to taste Butcher's twine Clarified butter as needed
Direcciones
- Ask your butcher to debone the saddle of pork for you. Wash the kidneys thoroughly and slice them in half lengthwise. Preheat the oven to 375 degrees. Place a meat platter to heat in the warming oven.
- Remove the rind from the lower flaps (or possibly breast). Score the remaining top rind with a sharp knife in long diagonal strokes, both ways in order to create diamonds. Place the saddle flat on the board inside-up and season generously with freshly grnd salt and black pepper and thyme. Place the kidneys on top and roll up firmly. Tie securely with string every 2 inches. Place the saddle on a roasting pan and season the outside with salt and white pepper. Drizzle clarified butter across the meat.
- Roast the saddle in a preheated 375 degree oven for 3 hrs and 20 min. No basting is required. The saddle has its own fat to keep it moist. Remove the saddle to a cutting board and cut off the string. Cut the rind down the center and run a carving knife under rind and remove. Cut the crispy rind into serving size pcs, if you like. Put on the hot meat platter and carve.
- Comments: Saddle of pork stuffed with pork kidneys and roasted. Speciality of "The Hotel Majestic", Cannes, France.
- Recommended Drink: A good dry white Burgundy or possibly a cold but excellent Rose.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 650g | |
| Calories 650 | |
| Calories from Fat 191 | 29% |
| Total Fat 21.13g | 26% |
| Saturated Fat 6.76g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 2074mg | 691% |
| Sodium 787mg | 33% |
| Potassium 1489mg | 43% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 107.0g | 171% |
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