PORK PINWHEELS
A flavorful filling peeks out from the swirled slices of pork. This make-ahead appetizer is enhanced with garlic mayonnaise. More Make Ahead Appetizers »
Provided by Taste of Home
Categories Appetizers
Time 1h25m
Yield about 2-1/2 dozen appetizers.
Number Of Ingredients 15
Steps:
- Remove the papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. , Squeeze softened garlic into a small bowl; mash until smooth. Stir in mayonnaise and milk if needed to achieve a creamy consistency. Cover and chill for at least 3 hours., In a large skillet, saute leeks in 1 tablespoon oil until tender; remove from the heat. In a blender, combine the parsley, Parmesan cheese, thyme, salt and pepper. Gradually add the remaining oil; process until creamy. Add walnuts and leek mixture; cover and coarsely chop. Set aside., Make a lengthwise slit in each tenderloin to within 1/2 in. of the opposite side. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic wrap. Spread leek mixture to within 1 in. of edges. Roll up from a long side; tie with kitchen string to secure., Place tenderloins seam down on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 45-55 minutes or until a thermometer reads 160°. Let stand for 15 minutes. Cover and chill. Discard string; cut pork into 1/2-in. slices. Serve with garlic mayonnaise.
Nutrition Facts : Calories 175 calories, Fat 13g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 128mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
PORK PINWHEELS WITH APRICOT STUFFING
This is one of the Zaar recipes that I adopted. I prepared this recipe with a few minor changes to the instructions and it made an impressive, elegant entree. This would be perfect for a dinner party or special occasion. The apricot sauce is a wonderful addition to the pork. I hope you will enjoy this recipe as much as my family did!
Provided by Dreamgoddess
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Split tenderloin lengthwise, cutting to, but not through, opposite side; open out flat.
- Pound tenderloin lightly with meat mallet to a 10x6 rectangle.
- APRICOT STUFFING: Dissolve bouillon in hot water, pour over apricots.
- Let stand 5 minutes.
- Cook celery and onion in margarine until tender but not brown.
- Remove from heat; stir in cinnamon and pepper.
- In a large bowl mix bread cubes, onion mixture, and apricot mixture; toss lightly to moisten.
- Spread stuffing evenly over tenderloin.
- Roll up jelly-roll style, starting from short side.
- Secure meat roll with wooden toothpicks or tie with string at 1-inch intervals.
- Cut meat roll into six 1-inch slices.
- Place meat slices on rack of unheated broiler pan, cut side down.
- Cook at 375°F for 10-15 minutes.
- Turn meat over and cook for 10-15 additional minutes, or until meat is done.
- Remove toothpicks or string; transfer meat to a serving platter.
- Meanwhile, for SAUCE, combine cornstarch and nutmeg.
- Stir in apricot nectar.
- Cook and stir till mixture is bubbly.
- Cook and stir 2 minutes more.
- SERVE sauce with meat slices.
Nutrition Facts : Calories 171, Fat 5, SaturatedFat 1.4, Cholesterol 49.2, Sodium 127.5, Carbohydrate 14, Fiber 0.9, Sugar 7.2, Protein 16.9
ROLLED PORK BELLY WITH HERBY APRICOT & HONEY STUFFING
If you're a crackling fan you'll love this idea for roast dinner - drying out the skin gives great results
Provided by Cassie Best
Categories Lunch, Main course
Time 3h35m
Number Of Ingredients 10
Steps:
- Heat 1 tbsp of the oil in a small frying pan. Add the onion and cook for 10 mins until golden. Trim off about 100g of the pork, from the meaty side - but if the butcher has left a chunk of meat on one side where the ribs have been removed, leave this on as it will help you roll it. Whizz the pork trimmings in a food processor, then tip into a bowl with the herbs, breadcrumbs, apricots, onion and 2 tbsp oil, season and mix well.
- Turn the pork belly skin-side up. Using a sharp knife or Stanley knife, score the skin at 1cm intervals and rub the sea salt all over. Turn the pork belly over and season a little more, then brush the honey over the flesh. Lay the stuffing down the centre, then bring the 2 ends together and roll tightly. Flip the pork over so the ends meet underneath. Tie the rolled pork with kitchen string to secure. Put the meat on a wire rack in a roasting tin and transfer to the fridge, uncovered for a few hrs or up to 24 hrs, so the skin has time to dry out and the meat takes on the flavours from the stuffing.
- Heat oven to 220C/180C fan/gas 6. Rub the pork with the remaining oil and a little more sea salt. Roast in the centre of the oven for 30 mins. Turn the oven down to 180C/160C fan/gas 4 and continue cooking for 2 hrs. Finally, turn the oven back up to 220C/200C fan/gas 7 to crisp up the skin for another 30 mins - don't worry if your pork looks dark on the outside, it will still be juicy and delicious in the middle. Remove from the oven, cover with foil and leave to rest for 45 mins before carving. If your skin does not turn crispy, pop the joint under a hot grill for a few mins, rolling it onto its side to get the sides nice and crispy too - just keep an eye on it as it will burn easily.
Nutrition Facts : Calories 715 calories, Fat 49 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 52 grams protein, Sodium 2.5 milligram of sodium
TENDERLOIN OF PORK WITH APRICOT STUFFING
Make and share this Tenderloin of Pork With Apricot Stuffing recipe from Food.com.
Provided by Colin Cartledge
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- First of all make the stuffing mix. chop the onion garlic and apricots finely (i use a food processor for this).
- Add the breadcrumbs, melted butter, herbs,orange zest, egg and seasoning and mix well.
- Next open out the tenderloin. Make a cut down the center to within a cm of the of the thickness. Open it out and make more cuts working out towards the edges of the tenderloin. This will allow you to flatten the meat out fully.
- Then spread the stuffing mixture onto the pork. When it is covered, roll the joint firmly from one side and tie with string.
- To start cooking:.
- Heat the butter in an oven proof dish on top of the stove.
- Add the garlic and cook till well brown and then remove.
- Put the pork into the dish and brown all over.
- Put a lid on the dish and transfer to a pre-heated oven (170°C) and cook the pork for 88 minutes per kg.
- Remove the lid for the last 20 minutes to brown the joint.
- While the pork is cooking make the sauce.
- Put the water into a saucepan, add the jam and heat gently until the jam has melted.
- Add the curry powder and stir well.
- Serve with the pork and seasonal vegetables.
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