Pork Loin Roast With Fig Apple Stuffing Food

PORK LOIN ROAST WITH FIG & APPLE STUFFING

Steps:

• Heat oven to 190C/170C fan/gas 5. In a non-stick frying pan, heat 2 tsp of the oil and brown the pork fillet for 4-5 mins, turning once to cook evenly. Rub with another 1 tsp of oil and season. Transfer to a roasting tin and bake for 40 mins or until the juices run clear when you skewer the thickest part of the loin. (Timings will vary depending on thickness of the meat.)
• Using the same frying pan, heat 1 tbsp oil, add the onions and cook for about 10 mins until soft. Add the apples and figs and cook for another 5 mins. Tip into a bowl and add the breadcrumbs, sage, egg, lemon zest and 2 tbsp of the chicken stock. Add seasoning, then roll into 12 balls. Put the stuffing balls on a baking tray lined with baking parchment, then bake for 20-25 mins.
• When the pork is cooked, remove from the roasting tin and allow to rest for 10 mins. Deglaze the roasting tin with the remaining chicken stock, scraping any of the brown bits off the bottom, then add the vinegar, quince paste and resting juices. If your roasting tin isn't flameproof, transfer to a saucepan and bubble down until the sauce has thickened to the consistency of double cream. Season, slice the pork and serve with stuffing, sauce and vegetables.

APPLE-STUFFED PORK LOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place a wire rack on top of a baking sheet.
• Place pork on a work surface and cut into 1/2-inch thickness, starting 1/2 inch from the cutting board and rolling pork open while cutting until entire loin is unrolled onto the work surface. Cover loin with plastic wrap and pound loin into 1/4-inch thickness with a meat mallet.
• Mix apples, bread, chicken stock, poultry seasoning, seasoned salt, and eggs together in a bowl; spread onto the loin. Roll loin around apple filling, ending with the fat cap on top. Cut stuffed pork loin in half and place on rack.
• Bake in the preheated oven until pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

APPLE STUFFED PORK LOIN ROAST

Steps:

• Preheat oven to 375 degrees F.
• In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Sauté until softened. Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken stock gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin. Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a roasting pan. Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F. Remove from the oven and let rest for 15 minutes before slicing. Garnish with apples and fresh herbs.

ROASTED PORK LOIN WITH APPLE AND CARAWAY STUFFING

Steps:

• Melt the butter over low heat and cook onions until translucent, and then remove the onions from heat. Fold in the bread crumbs, apples, raisins, orange zest, and caraway, and season with salt and pepper.
• Preheat oven to 400 degrees F.
• Cut a pocket into the pork loin between the meat and outer layer of fat, the pocket should be shy of reaching each end of the loin by one inch. Fill the pocket with the stuffing. Roll loin up lengthways closing the stuffed pocket and tie with a string. Score the rind of pork with a sharp knife.
• Whisk together cider and sour cream and place in a casserole equal to the size of the pork. Place pork in casserole rind side down and bake for 30 minutes.
• After 30 minutes turn pork over and cook, rind side up, for another 30 minutes.
• Reduce heat to 350 degrees F and cook for another hour (baste every 20 minutes with the pan juices) or until you reach a internal temperature of 150 degrees F. Let rest for 20 minutes. Deglaze the roasting pan with 2 ounces white wine and season. Slice the meat and serve with the jus.

ROASTED LOIN OF PORK WITH FIG AND CHIPOTLE STUFFING

Steps:

• To prepare the marinade: Blend together the tamarind paste, if using, orange juice, molasses, chile powder, vinegar, oil, and basil. Pour the marinade over the pork loin in a shallow glass baking dish, cover, and marinate overnight in the refrigerator.
• To prepare the stuffing: Place the figs, garlic, and pureed chipotles in a food processor and pulse until semi-smooth. Transfer to a bowl and fold in the remaining ingredients.
• To prepare the pork: Remove the pork from the marinade, reserving the marinade, and blot dry. Butterfly the loin lengthwise, leaving 1/2 inch of meat attached to connect the 2 halves of the loin. Open the pork loin and cover it with plastic wrap. Pound lightly with a butcher's mallet or heavy pan to an even thickness, 1/2 to 3/4 inch. Mound the stuffing down the center of the loin and fold it closed. Tie the loin carefully at 1-inch intervals with butcher's string. The loin may be prepared to this point up to 24 hours in advance.
• Preheat the oven to 325 degrees. Pour the marinade into a saucepan and reduce it over low heat to a glazelike consistency. Heat the olive oil in a saute pan over moderate heat and sear the meat. Transfer to a metal rack wet in a roasting pan and roast for 40 to 50 minutes, or until the internal temperature is 145 degrees. Bursh the pork liberally with the glaze during the last 5 minutes of cooking. Let the meat rest for 5 minutes or so before removing the twine. Slice and serve.
• Serving Suggestion: Serve with sauteed chanterelle mushrooms with apple wedges.

ROAST PORK LOIN WITH APPLES

Steps:

• Preheat the oven to 400 degrees F.
• In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
• Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.)
• Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
• Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
• Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

SAUSAGE AND APPLE STUFFED PORK ROAST

Steps:

• Preheat the oven to 375 degrees F.
• In a large saute pan over medium heat, saute the sausage until no longer pink. Remove the sausage (leave in the fat), and set aside. To the pan, add the onion, celery, and apple and sprinkle with salt and pepper. Cook until the apple is no longer crisp, about 5 minutes. Add the garlic and cook an additional couple of minutes. Remove from the heat, stir the sausage back in and set aside.
• In a food processor, pulse the bread with the sage, rosemary, and thyme into coarse crumbs.
• Heat the butter in a medium saute pan and cook the crumbs over medium-high heat until coated with butter and lightly toasted, about 3 minutes (be careful not to burn). Mix the breadcrumbs into the sausage mixture.
• Prepare the roast as if making a jellyroll. Place the roast with the short side toward you, and fat facing down toward the counter or cutting board. Use a sharp knife to slice the roast open at about 1/2-inch from the bottom of the roast (parallel to the cutting board), being careful not to cut all the way through. Continue cutting, unrolling the roast as you work until you have a large, thin piece of meat. Place the rolled out piece of meat between 2 sheets of waxed or parchment paper, and lightly pound with meat mallet to increase the meat surface area by 10 to 20 percent. Be careful not to pound through the meat. Salt and pepper the pork and top with the filling, spreading evenly across the pork, leaving a 1-inch margin around the perimeter.
• Starting with the short side, roll up tightly jellyroll style, and secure the roast with kitchen twine.
• Heat a large saute pan over medium heat and add oil. Add the roast and brown on all sides. Place in a roasting pan fitted with a rack and add the wine in the bottom of the pan (to keep the juices from burning), and bake for 45 minutes to 1 hour, or until the internal temperature hits 145 degrees F on an instant-read thermometer. Remove the roast from the oven and allow to rest for a full 10 minutes before slicing and serving.

CROWN ROAST OF PORK WITH APPLE STUFFING

Steps:

• Make stuffing:
• Preheat oven to 350°F.
• Spread bread squares in 1 layer in a shallow baking pan and bake in middle of oven until dry and lightly toasted, about 15 minutes. Leave oven on (for roast) and cool bread.
• Cook onion and celery in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Stir in apples, sugar, salt, pepper, sage, thyme, nutmeg, and cinnamon. Reduce heat to low, then cook, covered, stirring, until apples are tender, about 15 minutes. Stir in bread squares, parsley, and chives.
• Make roast:
• Set oven rack in lower third of oven. Sprinkle roast inside and out with salt and pepper and put in a large flameproof roasting pan. Mound stuffing in cavity. Wrap tips of rib bones with foil to prevent burning, then wrap meat below bones with overlapping bacon strips, securing them with wooden toothpicks.
• Roast pork in middle of oven, covering stuffing loosely with foil after 30 minutes, until an instant-read thermometer registers 155°F when inserted 2 inches into center of meat (do not touch bones), 2 1/4 to 2 3/4 hours total.
• Transfer roast to a carving board and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of meat will rise to 160°F; meat will be slightly pink.)
• Make pan sauce:
• Skim fat from pan drippings. Straddle pan across 2 burners and add water, then deglaze pan by boiling over high heat, stirring and scraping up brown bits. Pour through a fine sieve into a saucepan, discarding solids.
• Add jelly and any juices accumulated on carving board, then simmer sauce, whisking occasionally and skimming any fat that rises, until jelly is melted, about 4 minutes. Season with salt and pepper.
• Remove all foil from roast and carve into chops by cutting between ribs.

APPLE-STUFFED PORK LOIN WITH CORIANDER, CUMIN AND CINNAMON

Steps:

• Heat oven to 450. Put 2 tablespoons of the butter in a large skillet over medium heat. When it starts to foam, add the apples, onion and all the spices, along with some salt and pepper, and cook, stirring occasionally, until the apples and onion are soft, 10 to 15 minutes.
• Meanwhile, wriggle a thin, sharp knife into each end of the meat, making a kind of pilot hole. Then use the handle of a long wooden spoon to force a hole all the way through the loin. Wriggle the spoon to make the hole as wide as you can. Stuff the apple and onion mixture into the roast from each end, all the way to the center. Sprinkle the roast with salt and pepper.
• Roast on a rack in a large roasting pan for 15 minutes, then lower the heat to 325. Continue to roast, basting with apple juice about every 15 minutes or so. If the liquid accumulates on the bottom of the pan, use it to baste; if not, add more juice.
• Start checking the roast after 45 minutes of total cooking time (large roasts can take up to 1.5 hours). When it's done, an instant-read thermometer will register 145. Remove the roast and set it on a platter.
• Put the roasting pan on the stove over one or two burners on medium-high heat. If there is a lot of liquid, reduce it to about .75 cup, scraping up any brown bits from the bottom of the pan; if the pan is dry, add 1 cup of apple juice and follow the same process. When the sauce has reduced some, stir in the remaining 2 tablespoons butter if you like. Spoon the sauce over the roast, slice and serve.

ROAST PORK LOIN WITH FIG AND PROSCIUTTO STUFFING

Steps:

• Pound pork loin to even 1 inch thickness with mallet.
• Add pork to the brine mixture, cover bowl with plastic wrap and refrigerate until fully seasoned, about 1 1/2 hours.
• Remove pork from brine, rinse and dry pork thoroughly with paper towels.
• If not brining season both sides with optional seasoned salt the one posted or any you favor.
• Line shallow roasting pan with foil and position flat wire rack over foil and set aside.
• Lay pork fat side down.
• Place the figs and prosciutto on the butterflied pork.
• Roll the meat jellyroll style over the stuffing and fasten with butcher's twine.
• Place the stuffed roast on rack, rub garlic and rosemary evenly over exposed surface of meat and sprinkle with olive oil.
• Roast 20 minutes at 450 degrees.
• Remove roast from oven and brush exposed surface with optional warmed fig jam or baste with the juices in bottom of pan.
• Return roast to oven and roast 25 minutes longer. Glaze should be nicely browned and internal temperature should register 145 degrees. Please do not overcook.
• Let rest 10 minutes, cut off twine, slice and serve with pan juices.

APPLE AND FIG PORK LOIN ROAST

Steps:

• Preheat oven to 325°F
• Tie pork loin with twine to keep it together.
• Heat up oil in an oven-safe skillet/dish on a fairly high setting. Sear the outside of the roast until it is nicely browned. Remove from dish and let rest on a plate.
• Add the wine to deglaze the dish, then add apple, onion, and seasonings. Saute until translucent.
• Add the roast back into the dish and add in the fig halves.
• Bake in the oven for about an hour covered, or until your meat reaches a temp of 165°F.
• Take out of the oven and let it rest for a few minutes, then serve!

CROWN ROAST OF PORK WITH APPLE, FIG AND CHERRY STUFFING

Steps:

• Preheat oven 425°F.
• Rub the roast all over with garlic, thyme, olive oil, generously salt and pepper to taste. Sauté the apples, figs, cherries and almonds in butter, stirring constantly, for about 3 minutes.
• Remove from heat and stir in applesauce, dark brown sugar, 1/2 cup wine and stuffing mix; spoon into center of roast.
• Place rosemary sprigs on top of stuffing. Cover stuffing and exposed ends of ribs with aluminum foil.
• Roast pork for 20 minutes, then reduce heat to 350°F and continue roasting until the internal temperature of the pork reaches 150°F, approximately 2 hours.
• Transfer the pork to a platter and let stand for 15 minutes.

STUFFED PORK LOIN WITH FIGS

Steps:

• Put figs in hot water to soak. Preheat oven to 450 degrees.
• Wriggle a thin, sharp knife into each end of meat, making a kind of pilot hole. Then use handle of a long wooden spoon to force a hole all the way through meat, making it as wide as your thumb.
• Drain when figs are tender but not mushy, reserving liquid. Stuff figs into roast, all the way to center from each end.
• Combine salt, pepper and rosemary and rub it all over meat. Put meat in a roasting pan and pour about half a cup of fruit-soaking liquid over it. Roast undisturbed for 20 minutes. Lower heat to 350 degrees and continue to cook, basting with pan juices (or added liquid, like wine or water, if necessary) every 15 minutes or so. When an instant-read thermometer registers 145 to 150 degrees - probably after 40 to 60 minutes - remove roast to a warm platter. (When checking meat, be sure thermometer is in meat, not fruit.)
• Let sit for 15 minutes. Meanwhile, put roasting pan on stove over one or two burners set to medium-high. If there is a lot of liquid, reduce it to about half a cup, scraping bottom of pan with a wooden spoon to release any brown bits. If pan is dry, add half a cup of wine and follow same process. When sauce has reduced, slice roast and serve with sauce.

PORK LOIN STUFFED WITH FIGS AND APRICOTS

Steps:

• Preheat oven to 450 degrees. Combine figs and apricots in a medium bowl; pour boiling water over them. Set aside for 5 minutes. Drain in a fine-mesh sieve; return to bowl. Add garlic, 1/4 teaspoon sage, and breadcrumbs; season generously with salt and pepper. Stir until breadcrumbs are moistened.
• With a long, sharp knife, cut a slit lengthwise down the middle of the loin, without cutting through; open it like a book. Place filling in the middle, packing lightly. Draw the edges of the loin together so that they slightly overlap, forming a cylinder around stuffing. (If it is hard to close, remove some of stuffing.) Tie pork with cotton kitchen twine every 1/2 inch.
• Line the bottom of a 9-by-13-inch roasting pan with foil. Sprinkle pork with remaining 1/2 teaspoon sage; season generously with salt and pepper. Rub with oil; place in pan. Roast until meat registers 150 degrees on an instant-read thermometer, about 35 minutes; let rest (temperature will keep rising), 10 minutes. Snip string; discard. Slice meat; use a wide spatula to serve.

ROASTED PORK LOIN WITH FIGS

Steps:

• Marinade figs in Grand Marnier for about an hour.
• Butterfly pork loin lengthwise.
• Season with thyme, salt and pepper.
• Put figs end to end down center of opened pork loin.
• Close up and tie securely.
• Heat left over marinade, brown sugar and marmalade in micro to melt.
• Season outside of pork with salt and pepper and spread in marinade.
• Bake and baste in a 350-degree oven about 1 hour 10 minutes or until an instant-read thermometer reaches 155 degrees.
• Remove and cool.
• Cut into 1/2 to 3/4 inch slices, each showing a cut fig in the center.
• Do not over cook.