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Receta Stuffed Boneless Pork Loin With Apples Pt 1
by Global Cookbook

Stuffed Boneless Pork Loin With Apples Pt 1
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Ingredientes

  • 1/4 c. Unsalted butter - (1/2 stick)
  • 2 c. Finely minced onions
  • 6 ounce Moist supermarket-type dry apples minced
  •     (or possibly 4 to 5 ounce natural dry apples)
  • 1 c. Apple cider or possibly apple juice - (to 1 1/2 c.)
  • 1/2 c. Fruity white wine such as Riesling
  • 1/4 c. Fine fresh bread crumbs - (to 3/4 c.)
  • 3 lb Boneless center-cut pork loin roast
  • 24 x Garlic slivers, thin (3 to 4 cloves)
  • 4 tsp Finely shredded sage leaves
  • 1 tsp Salt
  • 1/4 tsp Grnd black pepper
  • 1 lrg Golden brown Delicious or possibly Granny Smith apples cut in 1/2" chunks,
  •     (or possibly 2 medium apples 10 to 12 ounce total) don't peel or possibly core
  • 5 1/2 c. Apple cider or possibly apple juice
  • 2 Tbsp. Sugar
  • 1/3 c. Cognac or possibly brandy
  • 2 Tbsp. Unsalted butter
  •     Fresh lemon juice
  •     Salt
  •     Grnd black pepper

Direcciones

  1. Prepare pork and stuffing: Heat butter in a large skillet over medium-low heat. Add in onions; cook, stirring often, till softened and golden, about 15 min. Add in dry apples, cider and wine. Bring to a boil. Reduce heat to low, cover, and cook till the apples are no longer chewy but retain some texture, about 20 min. If the liquid cooks off before the apples are done, add in more cider or possibly juice; if liquid remains in the pan when the apples are done, boil it off. The mix must be very dry.
  2. Remove from heat. Stir in bread crumbs. Mix must be stiff sufficient to hold its shape when formed into a ball. Add in sage, salt, pepper and nutmeg.
  3. Position a rack in the center of the oven. Preheat the oven to 450 degrees. Make 14 incisions in pork loin. Toss together garlic, sage, salt and pepper. Stuff the incisions with the herbed garlic; rub the remaining herb mix over the roast.
  4. Turn the roast fat-side down. Make a long, straight cut lengthwise down the center of the loin just to the center of the meat. Then, starting inside which cut and holding the knife at a slight angle, make a cut to the left and a cut to the right, both about 1 1/2 inches deep. This is called a "Y" cut, because if you could see a cross section of the meat, it would look like an inverse "Y." Spread about 2 c. of the stuffing inside the roast; reshape the roast. (Bake extra stuffing in a buttered dish with the roast.) Tie the roast at 2-inch intervals and place it upside-down on a rack in a roasting pan. Roast for 10 min. Reduce the oven temperature to 250 degrees; roast for about 1 hour. Then turn the roast right-side up and cook till a meat thermometer inserted in the thickest part of the meat registers 150 to 155 degrees, 10 to 20 min more (the temperature will continue to rise about 5 degrees out of the oven).
  5. While the pork roasts, prepare sauce: In a saucepan, combine apples and cider. Bring to a boil. Reduce heat, cover, and simmer till translucent/soft, about 20 min. Strain through a fine sieve or possibly food mill set over a bowl, pushing the apple pulp through with a spoon if using a sieve. Return the liquid and apple pulp to the saucepan. Add in sugar. Bring to a boil, then reduce the heat and cook till it thickens and begins to sputter, 10 to 15 min.
  6. When the roast is done, remove to a cutting board, cover loosely with aluminum foil, and let stand for 15 min. Skim off the fat from the pan juices, place the roasting pan over medium heat, and add in cognac. Bring to a boil, stirring to loosen and dissolve any browned bits, then add in the liquid to the apple puree and boil down if necessary to thicken. Stir in butter. Season to taste with lemon juice, salt and pepper. Slice the pork, pour the sauce over the slices, and serve.
  7. Yields 6 servings.
  8. Comments:This recipe calls for a lesson in dry apples, that can vary greatly in tenderness and moisture content. The natural variety, sold at health-food stores, requires longer cooking and more liquid than supermarket dry apples.
  9. Some natural dry apples balloon during cooking, producing half again as much stuffing as you need. Any extra stuffing can be baked in a small casserole alongside the pork and basted with a little butter, apple juice or possibly chicken stock, the cookbook authors suggest.