Stuffed Pork Roast With Guajillo Sauce Food

STUFFED PORK LOIN

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
• Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
• Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
• Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.

STUFFED PORK ROAST

Steps:

• Preheat oven to 400 degrees F.
• Brown sausage in a saute pan. Add apples and shallots and cook 3 minutes. Transfer to a mixing bowl, add walnuts and parsley, and season, to taste, with salt and pepper. Let cool before stuffing.
• Split the pork roast horizontally, forming a pocket; do not cut all the way through. Season roast inside and out with salt and pepper. Pack stuffing in the center and tie roast with enough butcher's twine to hold it together.
• Heat oil in a large saute pan. Add roast and sear on all sides until well-browned. Transfer to a rack set in a roasting pan and roast until a thermometer inserted in the center registers 145 to 150 degrees F, about 1 hour to 1 hour and 15 minutes.
• Remove roast to a carving board, cover loosely with foil, and let rest 10 minutes before slicing. Slice roast into 12 pieces. Serve 2 slices per serving, garnished with parsley.

PORK BRAISED IN GUAJILLO CHILE SAUCE

Steps:

• Put the pork in a heavy Dutch oven large enough to fit pork comfortably.
• Pour in enough cold water to cover the meat by about 2 inches.
• Add 2 tablespoons salt, bay leaf and bring to a boil.
• Boil for one hour, skimming foam off surface as necessary.
• Cut the stems off the guajillo chiles. Tap out the seeds.
• Heat oil in a medium skillet over medium heat.
• Add half the chiles and toast them in the skillet, turning with tongs, until they crisp up a bit and change color, about 4 minutes.
• Lift out chiles and repeat with remaining chiles.
• Pour enough boiling water over the toasted chiles to cover them. Soak until completely softened, about 20 minutes. Drain well.
• Wipe out the skillet with paper towels, put the onion and tomatoes cut sides down in the skillet. Cook, turning the veggies as often as necessary, until tomatoes are blackened on all sides and the onions are blackened on both flat sides.
• After the pork cooks one hour, ladle off 2 cups of the cooking liquid and pour into blender. Add onions and puree until smooth. Add chiles and tomatoes and blend until smooth.
• Ladle off another 2 cups of the cooking liquid and set aside. Drain pork, discard remaining liquid, wipe out the pot.
• Set the pot over medium-low heat and add the oil or lard. Stir in the flour and cook, stirring, 3-4 minutes.
• Pour the chili sauce into the pot slowly, stir well.
• Return the pork to a simmer, cover the pot and cook until tender, about 1 hour. While it cooks, there should be enough sauce to moisten the pork. If not, add reserved pork cooking liquid as needed.
• Serve hot over white rice or with flour tortillas.

STUFFED PORK

Steps:

• Preheat a grill on low heat.
• Butterfly tenderloin, rub with olive oil, and spread with garlic pesto. Add the spinach, basil and cheeses. Season with salt and pepper, to taste. Wrap bacon around tenderloin and secure with wood skewers presoaked in water.
• Grill for 35 to 40 minutes on low heat. Let rest for 5 to 10 minutes.
• Top with more cheese and serve immediately.

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.

STUFFED PORK ROAST WITH CRANBERRY SAUCE

Steps:

• Butterfly pork loin by cutting through roast horizontally to within 1/4-inch of the other side.
• Do not cut all the way through.
• Set aside.
• Melt butter in medium heavy skillet over medium-high heat.
• Reduce heat, add onion, cover and cook, stirring occasionally, about 10 minutes.
• Transfer onion to food processor and add pecans, bread, ham, salt and pepper.
• Mince using on/off turns.
• Spread 1/4 to 1/2 of stuffing over pork loin, fold and tie with butcher's twine at 1 1/2-inch intervals.
• Place roast on rack in roasting pan; place in 350° oven and roast until internal temperature registers 155°, about 1 1/2 hours.
• Bake remaining stuffing in small casserole for 30 minutes.
• Meanwhile, combine water and sugar in 3-qt.
• non-aluminum saucepan and bring to boil over medium-high heat, making sure sugar is dissolved.
• Add cranberries, reduce heat, cover and simmer until berries pop, about 5 minutes.
• Puree in food processor and strain to remove skins.
• Stir in salt and pepper.
• Reheat gently, if necessary, before serving.
• Let roast stand 10 minutes before slicing thinly to serve.
• Serve pork, with extra stuffing on side, with cranberry sauce.

PRUNE-STUFFED PORK ROAST

Steps:

• MAKE THE PORK:.
• Preheat the oven to 425°F (220°C).
• Cut away the excess fat from the pork roast, leaving a thin layer of fat on top.
• Mix marjoram and ginger together in a small bowl.
• Poke holes about 1 1/2" deep all over the pork roast, then use something like the handle of a wooden spoon to make holes wider. Stuff 1 or 2 prune quarters, half a garlic clove, and a large pinch of the marjoram/ginger mixture into each hole.
• Mix the remaining marjoram/ginger mixture with caraway seeds, salt, and pepper.
• Rub roast with olive oil, then rub the seasoning mixture over roast.
• Place in roasting pan and roast for 20 minutes.
• Reduce heat to 35O°F and continue roasting for 40 minutes to 1 hour longer, until the center of the roast reaches 150°to 155°F on kitchen thermometer.
• Transfer roast to cutting board, cover loosely with foil, and let sit while you prepare the sauce.
• MAKE THE SAUCE:.
• Set roasting pan over medium-high heat and deglaze pan with wine or other liquid, scraping up the browned bits in the bottom of the pan.
• Remove from the heat and set aside.
• Heat oil in a small saucepan over medium heat. Add shallots and ginger and sauté for about 2 minutes. Add prunes, stock, vinegar, and deglazing liquid, bring to a simmer, and simmer for 10 minutes, until slightly reduced. Whisk in butter, season with salt and pepper. Remove from heat.
• Cut roast into thick slices and arrange them on a servind dish. Spoon some of the sauce over the meat, and pass the remaining sauce at the table.

CAJUN STUFFED PORK ROAST

Steps:

• For stuffing, combine onion, green pepper, garlic, salt, red pepper and black pepper mix well.
• Cut 12 - 14 deep slits, 1 " wide, randomly around the pork roast.
• using your fingers, stuff the slits with some of the stuffing. Place roast, on a rack in a shallow roasting pan.
• Rub the remaining stuffing mixture over the roast and roast the pork, uncovered in a 325 oven for 2 -1/2 - 3 hours, or until meat thermometer registers 170 degrees.
• Let pork, stand 15 minutes before carving.