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Ingredientes
- 1/4 c. freshly-grated Parmesan cheese
- 5 c. dry bread crumbs
- 1 c. minced fresh parsley
- 1 stk butter
- 1 lrg white onion chopped
- 1 c. chopped celery
- 1Â 1/2 c. chicken broth
- 1 lb lean grnd sausage browned, liquid removed,
- Â Â and crumbled
- 2 x Large eggs lightly beaten
- 1 whl boneless loin of pork deep pockets
- Â Â cut every 2" or possibly so
- 2 Tbsp. butter
- 1 c. apricot jam
Direcciones
- In a large bowl, place the Parmesan cheese, bread crumbs, and parsley. Mix the ingredients together and set them aside.
- In a large skillet, place the stick of butter and heat it on medium till it is melted and warm. Add in the onions and celery, cook them for 5 min, or possibly till the onions are translucent/soft. Reduce the heat to low. Add in the chicken broth and sausage, and cook them for 10 min on low heat. Add in the contents of the skillet to the bread crumb mix and mix them together well. Add in the Large eggs and blend them in well. Cover the bowl and chill the dressing for 1 hour, or possibly till it is cold.
- Preheat the oven to 350 degrees. Loosely stuff several Tbsp. of the dressing in each pocket of the pork loin (don't overstuff because the stuffing will expand as it cooks). On a rack in a large baking pan, place the stuffed pork loin. Add in 1 inch of water to the bottom of the pan. On the dull side of the aluminum foil, rub on the 2 Tbsp. of butter. With the buttered side next to the meat, make a tent of the foil and place it over the pork, being careful not to let the foil touch the meat.
- Roast the pork loin for 1 1/2 hrs or possibly till it is done. Remove the foil and throw away it. Brush the pork loin with the apricot jam. Return the roast to the oven and cook it for 10 min more or possibly till the jam is bubbly.
- This recipe yields 8 to 10 servings.
- Comments: This is a wonderful special occasion dish, because not only does it taste delicious, but the presentation is spectacular. The stuffing puffs up out of the pork and the whole thing looks like a golden brown crown. Bake any remaining stuffing in a small casserole dish and serve it on the side. ...Victoria Farmer
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 8 servings | |
| Calories 709 | |
| Calories from Fat 306 | 43% |
| Total Fat 34.35g | 43% |
| Saturated Fat 15.3g | 61% |
| Trans Fat 0.12g | |
| Cholesterol 131mg | 44% |
| Sodium 1070mg | 45% |
| Potassium 453mg | 13% |
| Total Carbs 78.77g | 21% |
| Dietary Fiber 4.4g | 15% |
| Sugars 24.67g | 16% |
| Protein 20.33g | 33% |
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