Pork Loin or Shoulder Stuffing & Sauce
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| pork loin or shoulder stuffing and sauce |
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| bone a pork loin or shoulder, or have your butcher bone it for you. |
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| mix: |
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| grated or finely chopped apple(s) |
| slivered almonds (optional) |
| lemon peel |
| orange peel |
| orange marmalade |
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| and a mixture of small quantities of either: |
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| oregano |
| rosemary |
| parsley |
| or, herbs de provencale |
| chopped dates |
| raisins |
| dried cranberries |
| dried cherries |
| crushed pineapple |
| candied fruits, but not citron |
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| add: |
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| salt |
| black pepper |
| ground cinnamon |
| ginger |
| brandy |
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| stuff and tie your boned pork and place it on a rack in roasting pan, fat |
| side up. score fat. |
| bake in center of oven for 30 minutes at 425 to 450 degrees f. |
| baste meat with apple juice, white wine or vermouth. |
| reduce heat to 350 degrees f.. baste often. |
| use a meat thermometer to check for doneness. bake until almost done. |
| remove |
| from heat. baste again. allow to rest 15 to 20 minutes. slice and serve |
| with |
| sauce made from drippings (below). |
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| sauce: |
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| | drippings from basting pork |
| 1 | apple, cored, peeled, pureed |
| 2 cup | apple juice, if needed |
| | arrowroot to thicken |
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| deglaze roasting pan with a bit of apple juice. remove and discard excess |
| fat. add pureed apple, 2 cups apple juice. bring to a boil. reduce heat |
| and simmer 10 minutes. when ready to serve, add arrowroot to thicken, |
| using 1 full tablespoon to a cup of sauce. do not boil after adding |
| arrowroot. |
| |
| enjoy! |
| |
| nita holleman |
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| (ID: 10623) Mirror: rec.food.recipes: Fri, Oct 3, 2003 |