Text 11461, 102 rader
Skriven 2011-05-29 15:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: boozle 394
==================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Title: Roast Pork Loin with Sage Crust and Apple Brandy Sauce

 ML> Looks decent, but 160 is way too high

145 is legal now. We are no longer outlaws.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stuffed Boneless Pork Loin with Apples
 Categories: Pork, Casseroles, Fruit, Onion, Wine
      Yield: 6 Servings
 
           FOR PORK AND STUFFING
    1/4 c  Unsalted butter
      2 c  Finely chopped onions
      6 oz Moistened dried apples;
           -chopped
      1 c  Apple cider
    1/2 c  Riesling
    1/2 c  Fine fresh bread crumbs
      3 lb Boneless center-cut pork
           -loin roast
      3 cl Garlic; slivered thin
      4 ts Finely shredded sage leaves
      1 ts Salt
    1/4 ts Ground black pepper
           FOR SAUCE:
      1 lg Golden Delicious or Granny
           -Smith apples; cut in 1/2"
           -chunks, do not peel
  5 1/2 c  Apple cider
    1/3 c  Cognac or brandy
      2 tb Unsalted butter
           Fresh lemon juice
           Salt
           Ground black pepper
 
  Prepare pork and stuffing: Melt butter in a large skillet over
  medium low heat. Add onions; cook, stirring often, until softened
  and golden brown, about 15 minutes. Add dried apples, cider and
  wine. Bring to a boil. Reduce heat to low, cover, and cook until
  the apples are no longer chewy but retain some texture, about 20
  minutes. If the liquid cooks off before the apples are done, add
  more cider or juice; if liquid remains in the pan when the apples
  are done, boil it off. The mixture must be very dry. Remove from
  heat. Stir in bread crumbs. Mixture must be stiff enough to hold
  its shape when formed into a ball. Add sage, salt, pepper and
  nutmeg.

  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 mixture over the roast. 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 that 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 cups 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 minutes. Reduce the oven
  temperature to 250 degrees; roast for about 1 hour. Then turn the
  roast right-side up and cook until a meat thermometer inserted in
  the thickest part of the meat registers 150 degrees, 10 to 20
  minutes more (the temperature will continue to rise about 5
  degrees out of the oven).

  While the pork roasts, prepare sauce: In a saucepan, combine
  apples and cider. Bring to a boil. Reduce heat, cover, and simmer
  until translucent, about 20 minutes. Strain through a fine sieve
  or 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. Bring to a boil, then reduce the heat and cook until it
  thickens and begins to sputter, 10 to 15 minutes. When the roast
  is done, remove to a cutting board, cover loosely with aluminum
  foil, and let stand for 15 minutes. Skim off the fat from the pan
  juices, place the roasting pan over medium heat, and add cognac.
  Bring to a boil, stirring to loosen and dissolve any browned bits,
  then add 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.
  
  Recipe Source: St. Louis Post-Dispatch - 10-26-1998
  
MMMMM

Cheers

YK Jim


... I like the white ham more than the pink ham - Lexi 2010.

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