Main Dishes |
|
Pork Loin with Cranberry-Apricot Stuffing - 2005
Recipe courtesy of Mike Nohl
INGREDIENTS
PREPARATION
Warm the Cognac and water in a small saucepan, add the cranberries and apricots, and set aside until plum (about 10 minutes). In a food processor, pulse the fruit and any unabsorbed liquid with the almonds, shallot, butter, fennel seeds, 1/2 teaspoon salt, and pepper, to taste, until the fruit and nuts are coarsely chopped.
Carve a tunnel through the center of the loin with a small knife and the handle of a wooden spoon. Widen the tunnel using your fingers. Fill the tunnel with the prepared stuffing, making sure that it goes all the way through the loin.
Salt and pepper the outside of the pork loin. Brown the loin in a roasting pan, using the vegetable oil on the stove. Place the pan, uncovered, in a 375 degree oven until the roast registers 155 degrees. This takes about 35 to 45 minutes. Transfer pork roast to a cutting board and let stand 10 minutes before carving.
Use pan drippings to make gravy to serve with roast.
- 3 tablespoons Cognac or Brandy
- 3 tablespoons water
- 1/3 cup dried cranberries
- 1/3 cup dried apricots -- coarsely chopped
- ¼ cup whole almonds -- toasted & chopped
- 1 medium shallot -- minced
- 3 tablespoons unsalted butter -- softened
- 1 teaspoon fennel seed -- toasted & crushed
- ½ teaspoon kosher salt
- black pepper -- freshly ground
- 3 ½ pounds boneless pork loin
- 2 tablespoons vegetable oil
PREPARATION
Warm the Cognac and water in a small saucepan, add the cranberries and apricots, and set aside until plum (about 10 minutes). In a food processor, pulse the fruit and any unabsorbed liquid with the almonds, shallot, butter, fennel seeds, 1/2 teaspoon salt, and pepper, to taste, until the fruit and nuts are coarsely chopped.
Carve a tunnel through the center of the loin with a small knife and the handle of a wooden spoon. Widen the tunnel using your fingers. Fill the tunnel with the prepared stuffing, making sure that it goes all the way through the loin.
Salt and pepper the outside of the pork loin. Brown the loin in a roasting pan, using the vegetable oil on the stove. Place the pan, uncovered, in a 375 degree oven until the roast registers 155 degrees. This takes about 35 to 45 minutes. Transfer pork roast to a cutting board and let stand 10 minutes before carving.
Use pan drippings to make gravy to serve with roast.
