Text 5475, 95 rader
Skriven 2011-01-03 08:32:00 av Dave Drum (1:124/311)
Ärende: Gourmet 380
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Roast w/Winter Fruits & Port Sauce (Pt 1)
 Categories: Pork, Wine, Fruit
      Yield: 8 servings
 
MMMMM--------------------------STUFFING-------------------------------
    1/4 lb California dried apricots;
           - in 1/2" pieces
    1/4 lb Pitted prunes; in 1/2"
           - pieces
    2/3 c  Ruby Port
      6 tb Unsalted butter
      1 md Onion; fine chopped
      1 sm Shallot; fine chopped
      1    Tart apple; peeled, in 1/2"
           - pieces

MMMMM---------------------------ROAST--------------------------------
      6 lb Bone-in pork loin roast (10
           - ribs), frenched, room temp
           - 1 hour
     10 sl Thick bacon

MMMMM-------------------------PORT SAUCE------------------------------
    1/2 c  Ruby Port
      1 sm Shallot; fine chopped
  1 1/2 c  Water; divided
      2 ts Arrowroot
 
  Ever dream about bringing an impressive roast to the holiday
  table with equally impressive ease? Now you can. Stuffing
  and preparing the pork a day ahead leaves you free to
  entertain and makes the meat especially flavorful as well.
  Bacon wrapped around the roast keeps it moist as it cooks.
  Prunes and dried apricots simmered in Port bring a fruity
  but not overly sweet intensity to the pork and its sauce.
  
  Make stuffing: Simmer apricots, prunes, and Port in a small
  heavy saucepan, covered, 5 minutes. Remove from heat and let
  stand 10 minutes.
  
  Cook onion and shallot in butter in a 12-inch heavy skillet
  over medium heat, stirring occasionally, until softened, 4
  to 5 minutes. Add apple and 1/2 tsp each of salt and pepper
  and cook, stirring occasionally, until apple is just tender,
  about 5 minutes. Stir in apricot mixture and cool.
  
  Stuff and roast pork: Preheat oven to 500øF with rack in
  middle.
  
  Make a pocket in center of roast by making a horizontal 1 1/2"
  wide cut into 1 end of roast with a long thin knife, repeating
  from opposite end so pocket runs all the way through. Then
  make a vertical cut through center (forming a cross) to
  widen pocket. Push about 1 cup stuffing into pocket using a
  long-handled wooden spoon (you may need to stuff from both
  sides if roast is long). Reserve remaining stuffing for sauce.
  
  Season roast with 1 1/2 tsp salt and 1/2 tsp pepper and put
  in a large flameproof roasting pan. Wrap with bacon, between
  rib bones, tucking ends under roast. Roast pork 20 minutes,
  then reduce oven to 325øF and roast until an instant-read
  thermometer inserted 2 inches into center of roast (do not
  touch bone or stuffing) registers 155øF, 1 1/4 to 1 1/2
  hours total.
  
  Transfer roast to a cutting board, reserving pan, and let
  stand, loosely covered with foil, 15 to 20 minutes. (Temp
  of meat will rise to about 160øF; meat will be slightly pink.)

  CONTINUED IN PART TWO
  
  Recipe by Ruth Cousineau
  
  December 2008 | Gourmet
  
  Serves 8
  
  MM Format by Dave Drum - 24 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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