Pork Roast With Apple Stuffing Food

PORK WITH APPLE & HERB STUFFING

Steps:

• Preheat the oven to 200°C/425°F/gas 7. Put the currants in a bowl, cover with warm water and leave to soak.
• Melt the butter and 1 tablespoon of oil in a saucepan over a medium heat. Peel and finely chop the onion and garlic, then add to the pan and sauté for 8 to 10 minutes, or until softened. Meanwhile, peel core and dice the apples, then remove the crusts from the bread and blitz to breadcrumbs.
• Add the apple to the pan and allow to soften. Pick the thyme and sage leaves straight into the pan, then drain the currants and add to the pan along with the breadcrumbs. Cook for 3 to 4 minutes, until the bread is golden brown, then remove from the pan and set aside to cool.
• Place the pork loin on a wooden board. Score the skin with a sharp knife in a criss-cross pattern. Next, butterfly the loin by laying it, skin-side down, on your board and making a slice down one side of the pork, where the skin slightly comes away from flesh. Continue to make long slices all the way down the pork and slowly roll it out until the end, almost like unrolling a carpet.
• Spread the cooled stuffing mixture over the flesh and season well with sea salt and black pepper. Gently roll the loin back into its original form, ending up with the cut side on the bottom and the skin on top.
• Tightly tie 3 or 4 pieces of string around the pork to make sure no stuffing leaks out. Season the skin.
• Place in a roasting tin, add the cider and 200ml of water and pop in the oven for 15 minutes, before turning down to 180°C/350°F/gas 4 and cooking for 1 to 1¼ hours. Trim and wash the leeks, then chop into large chunks. Shred the cabbage and add to the roasting tin along with the leek chunks for the last 45 minutes.

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 ROAST

Steps:

• With a knife sharpener, poke a hole through the roast to make a tunnel.
• Then take a knife and cut through until the hole is wide enough to stuff.
• In a large bowl, mix together apple juice and brown sugar.
• Place roast in bowl and turn a few times.
• Let sit in fridge fat side up for about an hour.
• In the meantime, peel and dice apples.
• Start making stuffing, adding apples and raisins before adding the stuffing mix so they get soft.
• Let apple stuffing cool while the pork in in the fridge.
• Preheat oven to 350°F .
• Line a roasting pan with heavy duty foil.
• Remove pork from fridge and Pour some of the marinade into the foil lined pan.
• Just enough to coat the bottom.
• Discard the rest.
• Start stuffing the roast.
• It's easiest to use your hands.
• Make sure you stuff it way down so you don't forget the middle.
• Bake about 20 minutes per pound - 170 degrees using a meat thermometer.
• Remove from oven and let stand 10 minutes.
• Carve 1 1/2 inches wide.

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.

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.

PORK CROWN ROAST WITH APPLE-PECAN STUFFING

Steps:

• Heat oven to 350ºF.
• Season meat with 1/2 tsp. pepper. Place on rack in shallow pan. Bake 2 to 2-1/2 hours or until 145ºF. Remove from oven. Cover with foil; let stand 10 min.
• Meanwhile, bring water, 1-1/2 cups apple juice, raisins and butter to boil in large saucepan. Stir in stuffing mixes, apples and nuts; cover. Remove from heat. Let stand 5 min. Fluff with fork; spoon into center of meat. Spoon any remaining stuffing into serving bowl. Cover meat and remaining stuffing to keep warm until ready to serve.
• Remove 2 Tbsp. pan drippings; place in medium saucepan. Whisk in flour and mustard; cook on medium heat 1 min., stirring constantly. Stir in remaining apple juice and pepper; cook and stir 3 min. or until mixture comes to boil and thickens. Stir in parsley.
• Cut meat into 1-rib portions. Serve with stuffing and apple gravy.

HONEY MUSTARD-PORK ROAST WITH APPLE STUFFING

Steps:

• Heat oven to 325°F.
• Cook vegetables in margarine in large skillet on medium-high heat 3 to 5 min. or until crisp-tender. Remove from heat. Stir in 2 Tbsp. mustard, then bread, apples and seasoning.
• Open roast, cut-side up, on work surface. Spread with 2 Tbsp. of the remaining mustard; top with bread mixture. Re-roll roast; tie closed with kitchen string. Place on rack in roasting pan.
• Bake 2 hours or until done (145°F). Transfer roast to carving board; let stand 10 min.
• Meanwhile, spoon 1 Tbsp. meat drippings into small saucepan; whisk in flour. Cook on medium heat 1 min., stirring constantly. Add apple juice and remaining mustard; cook and stir 5 min. or until sauce thickens and starts to boil. Remove from heat; stir in parsley.
• Slice roast; discard string. Serve meat topped with mustard sauce.

PORK ROAST WITH SAUSAGE-APPLE STUFFING

Steps:

• Preheat oven to 350 degrees.
• Melt butter and add onions, celery and apples.
• Cook until soft.
• Add crumbs, then add ground pork, sausage, and seasonings; mix thoroughly.
• Salt and pepper crown roast generously.
• Rub with a little sage.
• Fill center of crown roast with stuffing, mounding center slightly.
• Cover with foil and wrap bone ends with additional foil.
• Roast in hot oven for 3 hours or until meat thermometer reads 175 degrees.
• About 30 minutes before roast is done, remove foil from stuffing.
• Transfer roast to a large heated platter and remove foil.
• Add frills to each little ‘leg’ if desired, and rest meat about 10 minutes before carving.
• Decorate roast on platter with a round of small potatoes, large mushrooms, or cooked red cabbage.

APPLE-GLAZED PORK LOIN ROAST WITH APPLE-HAM STUFFING

Steps:

• Preheat oven to 400 degrees.
• To prepare the stuffing, arrange bread cubes in a single layer on a jelly-roll pan. Bake at 400 degrees for 6 minutes or until toasted; set aside.
• Melt butter in a large nonstick skillet over medium-high heat. Add ham; saute 4 minutes or until lightly browned.
• Add onion and next 5 ingredients (onion through garlic); cook over medium-high, heat 5 minutes or until tender.
• Add apple, salt, and 1/4 teaspoon pepper; cook 2 minutes.
• Add bread cubes and apple juice to stuffing mixture, stir gently. Set aside.
• To prepare roast, trim fat from pork.
• Combine garlic powder and next 6 ingredients (garlic powder through 1/4 teaspoon pepper) in a small bowl; rub evenly over pork.
• Place pork on a broiler pan coated with cooking spray; insert meat thermometer into thickest portion of pork.
• Bake at 400 degrees for 30 minutes.
• Combine the jelly, ginger, and lemon rind in a small bowl. Brush jelly mixture over roast.
• Spoon the stuffing onto the broiler pan around pork.
• Cover with foil, and bake at 400 degrees for 15 minutes; uncover and bake an additional 15 minutes or until thermometer reaches 155 degrees, basting pork occasionally with jelly mixture.
• Cover and let stand 10 minutes before slicing.

CROWN PORK ROAST WITH APPLE-CRANBERRY STUFFING

Steps:

• Combine the salt, pepper and sage. Place roast, rib ends up, in a large shallow roasting pan; sprinkle with salt mixture. Cover rib ends with foil. Bake, uncovered, at 350° for 1-1/2 hours., For stuffing, melt butter in a large skillet. Add onion and celery; saute until tender. Transfer to a large bowl; stir in the apples, cranberries, thyme, salt and pepper. Add bread crumbs and toss to coat. Stir in broth., Carefully spoon stuffing into the center of roast. Bake 45-60 minutes longer or until a thermometer reads 145°. Transfer to a warm serving platter. Remove foil. Let roast stand for 15 minutes. Cut between ribs to serve.