Roasted Pork Loin With Sage And Dried Berry Stuffing Food

PORK LOIN STUFFED WITH DRIED FRUIT

Steps:

• Preheat the oven to 350 degrees F. Combine the raisins, prunes and apricots in a small bowl; pour in the brandy. Cover with plastic wrap and microwave until hot, about 2 minutes. Set aside until the dried fruit is plump, at least 10 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shallot and apple and cook until softened, 3 to 4 minutes. Add the garlic, parsley, sage, 1 teaspoon rosemary, 1/2 teaspoon salt and a few grinds of pepper. Cook until the garlic is softened, about 1 minute. Add the dried fruit?brandy mixture and cook until the skillet is dry, 1 to 2 minutes. Add the chicken broth and simmer until the mixture is very soft and the skillet is almost dry, about 5 minutes. Let cool completely.
• Push the handle of a wooden spoon into the center of one end of the pork roast; work the handle through the length of the roast to create a tunnel, widening the tunnel with your fingers or a small paring knife until about 1 1/2 inches wide.
• Stuff the dried fruit mixture into the tunnel, firmly pressing to make sure it?s packed into the pork roast. Rub the outside of the pork roast with the remaining 1 tablespoon olive oil and sprinkle with the remaining 1 tablespoon rosemary, 1 teaspoon salt and 1/2 teaspoon pepper. If the pork has a skinny flap that runs along one side, tuck it under and tie kitchen twine around the pork in a few spots.
• Set a rack in a large roasting pan. Place the pork on the rack and roast until golden brown and a thermometer inserted into the center registers 140 degrees F, 1 hour 15 minutes to 1 1/2 hours. Let the pork rest at least 20 minutes before slicing.

ROASTED STUFFED PORK LOIN

Steps:

• For the stuffing: Heat the oil in a large skillet over medium heat. Add the sliced onions, season with a generous pinch of salt and saute until soft and translucent, about 5 minutes. Add the Worcestershire sauce and red pepper flakes and saute for another minute. Remove from the heat and let cool.
• For the marinade: In a medium bowl, combine the soy sauce, maple syrup, Worcestershire sauce, garlic, red pepper flakes and sage and whisk until blended. Set aside while you prepare the pork loin.
• For the pork loin: Slice the pork along the bone about 2 1/2 inches down into the loin from end to end, creating a long flap that opens like a book. Season the inside with a generous amount of salt and pepper. Place the cooled sauteed onions inside the pocket along the length of the loin. Tie the loin closed using butcher's twine: Start at one end and tie it securely. Then work on the other end to tie it shut. Work your way toward the center, tying the loin between each rib.
• Place the pork loin in a large baking dish or bowl. Pour the marinade over it and use a brush to coat all sides. Cover the dish securely with plastic wrap, swish it all around to ensure the loin is covered with the marinade and let it sit in the refrigerator for at least 4 hours or as long as overnight.
• Place the chipotle pepper in a small bowl. Pour 1/2 cup of hot water into the bowl and let it sit to rehydrate for 15 minutes. Once it is rehydrated, give it a rough chop. Reserve the liquid.
• Preheat the oven to 400 degrees F.
• Heat the oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Remove the pork loin from the marinade, making sure to save the remaining marinade. Sear the loin until nicely browned, 3 to 4 minutes per side. Place the seared loin in a 9-by-13-inch baking dish or roasting pan.
• Turn down the heat on the skillet to medium, add the chopped onion and saute for 2 minutes. Add the chipotle and season with salt, pepper and the oregano. Add the white wine, chicken broth, garlic and the reserved chipotle soaking liquid and marinade. Using a wooden spoon, scrape up all the brown bits from the skillet and let the liquid come to a simmer. Pour everything from the skillet over the pork loin. Transfer it to the oven and roast until the internal temperature reaches 150 degrees F, about 1 hour 30 minutes, making sure to baste the loin every 20 minutes or so.
• Let the pork loin rest for 10 minutes. Remove the butcher's twine before slicing. Strain the pan juices and serve them alongside the pork.

SAGE-AND-GARLIC-CRUSTED PORK TENDERLOIN

Steps:

• Preheat oven to 400 degrees. Stir together garlic, sage, salt, pepper, and olive oil in a small bowl. Rub mixture all over pork.
• Heat a large, heavy saute pan over medium-high heat. Add vegetable oil. Add pork, and brown all over, about 4 minutes.
• Transfer pan to oven. Roast pork, turning occasionally, until an instant-read thermometer inserted into thickest part registers 145 degrees to 150 degrees, about 20 minutes. Transfer pork to a cutting board; tent with foil, and let rest 10 minutes before slicing.

ROAST LOIN OF PORK WITH SAGE & ONION STUFFING & GRAVY

Steps:

• Heat the oil in a saucepan and cook the onion for 5 mins until soft. Remove from the heat. Once cool, transfer to a bowl and mix in sage, breadcrumbs, sausage meat and some seasoning.
• Untie the pork and score the skin well with a sharp knife. Cut down the length of the meat, then open out like a book so you can stuff the sausage meat inside. Close back up to resemble original shape and tie at intervals with string to hold it together. Weigh so you know how long it will need to cook for. This can be done ahead; chill until needed.
• Heat oven to 240C/220C fan/gas 9. Rub the joint all over with salt and pepper and place in a roasting tray. Cook for 25 mins, then turn to 180C/160C fan/gas 4 and cook for 20 mins per 450g/1lb. Remove, and check it's cooked through: any juices that run out should be clear. Transfer to a dish, then cover with foil to rest while you make the gravy.
• Spoon most of the fat out the tray, leaving the meat juices. Place tray on the hob or transfer juices to a frying pan. Stir in the flour for 1 min followed by the stock and cider, and bubble for a few mins. Strain into a jug. Serve the pork sliced, with the crackling, potatoes, gravy and veg.

LEMON & SAGE STUFFED LOIN OF PORK

Steps:

• Heat oven to 240C/220C fan/gas 9. With a sharp knife, score the skin of the pork in a criss-cross pattern (or ask your butcher to do this). Turn it around so that the flesh side is facing upwards, then cut a slit along the side of the loin, without cutting all the way through, to open it out like a book. Cover the flesh with the lemon zest, sage and parsley, then scatter over the garlic. Season generously and drizzle over 1 tsp olive oil. Roll up the loin and secure tightly with string in 3-4cm intervals. Rub the scored skin with the malt vinegar (which helps it to crackle), then with a large pinch of salt and the remaining oil. Place the pork on the bones (if you have them) on a baking tray and roast for 15-20 mins until the skin is golden and starting to crackle.
• After 15 mins, reduce the oven to 180C/160C fan/gas 4 and roast for about 1 hr until the pork is tender and very slightly pink in the middle. Rest in a warm place for 10-15 mins before carving. Serve with the apples and some watercress, if you like.

ROASTED PORK WITH SAGE, ROSEMARY, AND GARLIC

Steps:

• Preheat the oven to 375°F. Using a long knife with a thin blade or a clean sharpening steel, make a channel lengthwise through the center of the loin running from one end to the other.
• Mix the chopped sage and rosemary in a small bowl. Add the minced garlic and 1 tablespoon oil. Season the mixture with salt and pepper, then poke it through the channel in the meat (I find it easiest to work from both ends more or less at once).
• Season the outside of the loin generously with salt and pepper. Heat 2 tablespoons oil over medium-high heat in an ovenproof skillet large enough to hold the loin. Brown the meat on all sides and on each end, about 8 minutes in all.
• Add the herb sprigs and crushed garlic to the pan and put it in the oven. Roast for 15 minutes, then turn the loin and roast 15 minutes more, basting from time to time with the pan drippings.
• Remove the pan from the oven, cover with foil, and set aside in a warm place for 15 minutes to rest the meat. To serve, cut the loin into generous slices, season with sea salt, and drizzle with the pan juices.
• Chef's notes:
• If you are roasting a larger, thicker loin, make two channels through the meat so the seasoning can be better distributed. Cook the loin longer.
• If you want, you can use a meat thermometer to check the temperature. I prefer pork cooked so it's still a little pink at the center. You can expect a reading before the final resting of about 135°F. If you like your pork more thoroughly cooked, cook it until the internal temperature reaches 150°F.

ROASTED ALBERTA PORK WITH SAGE BERRY STUFFING

Steps:

• In small bowl, combine cranberries and cider.
• Cover and microwave on high for 1 minute.
• Set aside to let cool.
• Spread hazelnuts on rimmed baking sheet; toast in 350° F oven for about 8 minut6es.
• Transfer to clean tea towel and rub off most of the skins.
• Let cool; chop and set aside.
• Meanwhile melt butter in skillet oer medium-low heat; cook shallots, sage and half of each of the salt and pepper, stirring often until shallots are softened, about 5 minutes.
• In large bowl, toss together bread crumbs, cranberry mixture, hazelnuts, shallot mixture and parsley.
• Set aside.
• Place pork, fat side up, on cutting board.
• Cut loin in half almost but not all the way through.
• Open like book so loin lies almost flat.
• Starting in centre of opened loin, with knife parallel to, cut in half on left side almost but not all the way through.
• Repeat on right side.
• Open flat to form one large piece.
• Cover with waxed of parchment paper.
• With mallet, pound to even thickness.
• Sprinkle with half each of the remaining salt and pepper.
• Leaving 1 inch border on 1 short side, evenly spread stuffing over meat.
• Starting at other short side, tightly roll-up jelly-roll style.
• Tie with string to secure.
• Place on rack in roasting pan.
• Brush with oil; sprinkle with remaining salt and pepper.
• Roast in 375° F oven until golden and meat thermometer registers 160° F about 1 hour 20 minutes.
• Cover with foil.
• Let stand for 15 minutes.
• Carve into 1/2 inch thick slices.
• Remove string.
• Sauce: Meanwhile, in small bowl, stir flour with butter; set aside.
• Skim off fat in roasting pan.
• Place pan over medium heat; cook shallots and garlic, stirring until softened, about 3 minutes.
• Add wine; bring to oil over high heat, scraping up any brown bits from bottom of pan.
• Boil until reduced by half, about 3 minutes.
• Stir in stick and pepper; return to oil.
• Stir in flour mixture and cook, stirring, until thickened, about 5 minutes.
• Strain into gravy boat, pressing to extract all juices.
• Serve with pork.

ROAST LOIN OF PORK WITH SAGE

Steps:

• Preheat oven to 350 degrees. Chop the garlic and half the sage and insert it in the center of the pork. Squeeze a half lemon over the pork and season the meat with salt and pepper.
• Heat the olive oil in a heavy casserole or Dutch oven just large enough to hold the loin. Brown the loin on all sides and drain off the fat.
• Arrange the onion over the bottom of the pan and sprinkle with remaining sage leaves and thyme sprigs. Put the loin on top and add the chicken stock and wine. Cover and cook for an hour. Uncover, turn the oven up to 375 degrees, and let the meat brown for 20 to 30 minutes. Test to see if the meat is done. (It is cooked when an internal temperature of 155 degrees on a meat thermometer is registered.)
• Remove the pork loin to a serving dish and keep it warm. (You can put it back in the oven, leaving the door ajar.) Skim the fat from the cooking juices and reduce them until thick. Season to taste with salt and pepper. Serve in a warmed sauce boat. Decorate the pork with sprigs of sage and thyme and serve.

ROASTED PORK LOIN WITH SAGE AND DRIED BERRY STUFFING

Steps:

• In a small bowl, combine cranberries and cider.
• Cover and microwave at High for 1 minute.
• Allow to cool to room temperature.
• Spread hazelnuts on rimmed baking sheet; toast in 350°F oven or toaster oven, about 8 minutes.
• Rub off most of the skins with a clean tea towel.
• Let cool; chop and set aside.
• Meanwhile, in skillet, melt butter over medium-low heat; cook shallots, sage and half each of the salt and pepper, stirring often, until shallots are softened, about 5 minutes.
• In a large bowl, toss together bread crumbs, cranberry mixture, hazelnuts, shallot mixture and parsley.
• Set aside.
• Place pork, fat side up, on cutting board.
• Starting at right side with knife parallel to board, cut loin in half almost but not all the way through.
• Open like book so loin lies almost flat.
• Starting in centre of opened loin, with knife parallel to board, cut in half on left side almost but not all the way through.
• Repeat on right side.
• Open flat.
• Cover with waxed or parchment paper.
• With mallet, pound to even thickness.
• Sprinkle with half each of the remaining salt and pepper.
• Leaving 1-inch border on 1 short side, evenly spread cranberry stuffing over meat.
• Starting at other short side, tightly roll up jelly roll–style.
• Place seven 12-inch lengths of cotton string under loin.
• Tie at top of loin; cut off excess string.
• Place on rack in roasting pan.
• Brush with oil; sprinkle with remaining salt and pepper.
• Roast in 375°F oven until golden and meat thermometer registers 160°F, about 1 hour and 20 minutes.
• Transfer to carving board; tent with foil and let stand for 15 minutes before removing string and carving into 1/2-inch thick slices.
• SAUCE: Meanwhile, in a small bowl, stir flour with butter; set aside.
• Skim off fat in roasting pan.
• Pour remaining meat juices into a saucepan over mecium heat.
• Add the shallots and cook shallots and garlic, stirring, until softened, about 3 minutes.
• Add wine; bring to boil over high heat, scraping up any brown bits from bottom of pan.
• Boil until reduced by half, about 3 minutes.
• Stir in chicken stock and pepper; return to boil.
• Stir in flour mixture and cook, stirring, until thickened, about 5 minutes.
• Strain into gravy boat, pressing to extract all juices.
• Serve with pork.