Have You a Recipe Rolled Pork with Stuffing Please?!
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Answers:
Rolled Pork with Stuffing
Serves 8
4 ounces bacon (about 5 strips), cut into 1/4-inch-thick strips
2 small onions, chopped (about 1 3/4 cups)
1 fennel bulb, trimmed and coarsely chopped (about 1 3/4 cups)
6 firm, tart apples, such as 'Northern Spy': 1 peeled, cored, and chopped (about 1 1/4 cups); 3 peeled, cored, and cut into 8 wedges each; 2 cored and cut into 8 wedges each
4 sprigs fresh thyme, finely chopped
2 sprigs fresh rosemary, finely chopped
10 fresh sage leaves, finely chopped, plus 6 whole leaves
Coarse salt and freshly ground pepper
12 ounces corn bread, cut into cubes (about 3 cups)
1/3 cup homemade or low-sodium store-bought chicken stock
1 boneless pork loin (4 pounds; about 1 foot long), butterflied (3/4 inch thick)
1/4 cup olive oil
2 cups apple cider
1 pound cipollini onions
Directions
Preheat oven to 350 degrees!. Cook bacon in a large (9-quart) heavy-bottomed pot over medium heat until browned and crisp, 5 to 7 minutes!. Transfer with a slotted spoon to paper towels to drain!.
Add chopped onions, fennel, and chopped apple to fat in pot; cook over medium heat, stirring occasionally, until just golden brown, about 8 minutes!. Add thyme, rosemary, and chopped sage; cook 2 minutes!. Season with salt and pepper!. Transfer to a bowl; let cool completely!. Keep pot on stove with heat off!.
Add corn bread, stock, and reserved bacon to bowl!. Season stuffing with salt and pepper, and gently stir (do not break up corn bread too much)!.
Generously season cut side of pork with salt and pepper, and then spread with apple-corn bread stuffing, leaving a 1/2-inch border on all sides!. Starting from one short side, roll up pork, encasing the stuffing!.Tie rolled pork at 1-inch intervals with kitchen twine!. Generously season rolled pork with salt and pepper!.
Heat oil in pot over high heat until hot but not smoking!. Brown pork all over, about 10 minutes total!. Transfer pork to a large plate!. Pour off fat from pot; blot any left in pot with paper towels!.
Bring cider to a boil in pot, and deglaze pot by scraping up brown bits with a wooden spoon!. Return pork to pot; put cipollini onions, peeled apples, and sage leaves around sides!. Transfer to oven; cook, uncovered, 30 minutes!.
Turn pork over; add unpeeled apples!. Cook until an instant-read thermometer inserted at least 2 inches into pork registers 140 degrees!. about 15 minutes more!.
Let pork stand in pot at room temperature 15 minutes; transfer to a carving board!. Discard twine!. Cut pork into 1/2-inch-thick slices!. Serve with apples, onions, and sauce from pot!.Www@FoodAQ@Com
Serves 8
4 ounces bacon (about 5 strips), cut into 1/4-inch-thick strips
2 small onions, chopped (about 1 3/4 cups)
1 fennel bulb, trimmed and coarsely chopped (about 1 3/4 cups)
6 firm, tart apples, such as 'Northern Spy': 1 peeled, cored, and chopped (about 1 1/4 cups); 3 peeled, cored, and cut into 8 wedges each; 2 cored and cut into 8 wedges each
4 sprigs fresh thyme, finely chopped
2 sprigs fresh rosemary, finely chopped
10 fresh sage leaves, finely chopped, plus 6 whole leaves
Coarse salt and freshly ground pepper
12 ounces corn bread, cut into cubes (about 3 cups)
1/3 cup homemade or low-sodium store-bought chicken stock
1 boneless pork loin (4 pounds; about 1 foot long), butterflied (3/4 inch thick)
1/4 cup olive oil
2 cups apple cider
1 pound cipollini onions
Directions
Preheat oven to 350 degrees!. Cook bacon in a large (9-quart) heavy-bottomed pot over medium heat until browned and crisp, 5 to 7 minutes!. Transfer with a slotted spoon to paper towels to drain!.
Add chopped onions, fennel, and chopped apple to fat in pot; cook over medium heat, stirring occasionally, until just golden brown, about 8 minutes!. Add thyme, rosemary, and chopped sage; cook 2 minutes!. Season with salt and pepper!. Transfer to a bowl; let cool completely!. Keep pot on stove with heat off!.
Add corn bread, stock, and reserved bacon to bowl!. Season stuffing with salt and pepper, and gently stir (do not break up corn bread too much)!.
Generously season cut side of pork with salt and pepper, and then spread with apple-corn bread stuffing, leaving a 1/2-inch border on all sides!. Starting from one short side, roll up pork, encasing the stuffing!.Tie rolled pork at 1-inch intervals with kitchen twine!. Generously season rolled pork with salt and pepper!.
Heat oil in pot over high heat until hot but not smoking!. Brown pork all over, about 10 minutes total!. Transfer pork to a large plate!. Pour off fat from pot; blot any left in pot with paper towels!.
Bring cider to a boil in pot, and deglaze pot by scraping up brown bits with a wooden spoon!. Return pork to pot; put cipollini onions, peeled apples, and sage leaves around sides!. Transfer to oven; cook, uncovered, 30 minutes!.
Turn pork over; add unpeeled apples!. Cook until an instant-read thermometer inserted at least 2 inches into pork registers 140 degrees!. about 15 minutes more!.
Let pork stand in pot at room temperature 15 minutes; transfer to a carving board!. Discard twine!. Cut pork into 1/2-inch-thick slices!. Serve with apples, onions, and sauce from pot!.Www@FoodAQ@Com
Here is a yummy one !.!.!.!.!.!.!. = )
Rolled Pork with Apple Walnut Stuffing
5 tablespoons butter
1 apple - peeled, cored and chopped
1 small onion, chopped
1 celery stalk, diced
1/2 cup chopped walnuts
1 cup unsweetened applesauce
1 1/2 cups water
5 cups dry bread crumbs
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 (3 pound) boneless rolled pork loin roast
Preheat oven to 325 degrees F (165 degrees C)!.
Melt the butter in a medium saucepan over medium heat!. Stir in the apple, onion, celery, and walnuts, and cook 5 minutes, until vegetables are tender!. Mix in the applesauce, water, and breadcrumbs!. Cook and stir until the breadcrumbs have absorbed the liquid!. Season with cinnamon, kosher salt, cloves, nutmeg, and ginger!.
Unroll the pork roast, and place in a baking dish!. Spoon the stuffing mixture over the roast!. Arrange any excess stuffing around the roast!. Roll the roast so that the fatty side is on top, and tie with kitchen twine!.
Bake 45 to 50 minutes in the preheated oven, to an internal temperature of 160 degrees F (70 degrees C)!.Www@FoodAQ@Com
Rolled Pork with Apple Walnut Stuffing
5 tablespoons butter
1 apple - peeled, cored and chopped
1 small onion, chopped
1 celery stalk, diced
1/2 cup chopped walnuts
1 cup unsweetened applesauce
1 1/2 cups water
5 cups dry bread crumbs
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 (3 pound) boneless rolled pork loin roast
Preheat oven to 325 degrees F (165 degrees C)!.
Melt the butter in a medium saucepan over medium heat!. Stir in the apple, onion, celery, and walnuts, and cook 5 minutes, until vegetables are tender!. Mix in the applesauce, water, and breadcrumbs!. Cook and stir until the breadcrumbs have absorbed the liquid!. Season with cinnamon, kosher salt, cloves, nutmeg, and ginger!.
Unroll the pork roast, and place in a baking dish!. Spoon the stuffing mixture over the roast!. Arrange any excess stuffing around the roast!. Roll the roast so that the fatty side is on top, and tie with kitchen twine!.
Bake 45 to 50 minutes in the preheated oven, to an internal temperature of 160 degrees F (70 degrees C)!.Www@FoodAQ@Com
Stuffed Pork Roast with Balsamic Glaze
3 Tbs shallots, minced
1 med onion, chopped
4 cloves garlic, minced
3 c French bread, cubed into roughly 1/2" pieces
8 oz pork sausage
3 stalks celery, chopped
1-1/2 Tbs fennel seed, crushed
1 c fresh parsley, minced
3 Tbs fresh rosemary, minced
2 Tbs fresh thyme, minced
2 thin slices pancetta, chopped
salt, hot sauce, to taste
3-1/2 lb!. pork loin roast, boned, rolled and tied
2 C white wine
Saute the shallots, onion and garlic in some olive oil about 5 minutes on medium-high heat, until softened!. Add the bread, sausage, celery, fennel seed, parsley, rosemary, thyme and pancetta and cook uncovered, stirring occasionally, until the sausage has browned, about 10 or 15 minutes!. Season with salt and pepper!.
Untie the roast and unroll on a board!. Salt the meat and spread the stuffing over the surface!. Reroll and tie!. Salt and place in a lightly oiled roasting pan!. Pour in the wine and roast 30 minutes in a preheated 425o oven!. Lower heat to 350o and roast until the internal temperature is 150o, which will take an hour to an hour and a half!. Baste occasionally!. Remove from oven, cover with foil and allow to rest ten minutes!. Deglaze pan with a half-cup of water and reserve pan juices for another use!.
To make the balsamic sauce: reduce 1-1/4 C of top quality balsamic vinegar by 2/3!. Add 3 tablespoons of butter, cut in small chunks!. Stir in each chunk until it has melted completely before adding the next chunk!. Serve over slices of pork roast!.Www@FoodAQ@Com
3 Tbs shallots, minced
1 med onion, chopped
4 cloves garlic, minced
3 c French bread, cubed into roughly 1/2" pieces
8 oz pork sausage
3 stalks celery, chopped
1-1/2 Tbs fennel seed, crushed
1 c fresh parsley, minced
3 Tbs fresh rosemary, minced
2 Tbs fresh thyme, minced
2 thin slices pancetta, chopped
salt, hot sauce, to taste
3-1/2 lb!. pork loin roast, boned, rolled and tied
2 C white wine
Saute the shallots, onion and garlic in some olive oil about 5 minutes on medium-high heat, until softened!. Add the bread, sausage, celery, fennel seed, parsley, rosemary, thyme and pancetta and cook uncovered, stirring occasionally, until the sausage has browned, about 10 or 15 minutes!. Season with salt and pepper!.
Untie the roast and unroll on a board!. Salt the meat and spread the stuffing over the surface!. Reroll and tie!. Salt and place in a lightly oiled roasting pan!. Pour in the wine and roast 30 minutes in a preheated 425o oven!. Lower heat to 350o and roast until the internal temperature is 150o, which will take an hour to an hour and a half!. Baste occasionally!. Remove from oven, cover with foil and allow to rest ten minutes!. Deglaze pan with a half-cup of water and reserve pan juices for another use!.
To make the balsamic sauce: reduce 1-1/4 C of top quality balsamic vinegar by 2/3!. Add 3 tablespoons of butter, cut in small chunks!. Stir in each chunk until it has melted completely before adding the next chunk!. Serve over slices of pork roast!.Www@FoodAQ@Com
Rolled Pork Cutlets with Apple and Garlic Stuffing
Preparation: 15 min
Cooking: 12 min
Total: 27 min
Recipe ingredients
-4 apples, peeled, cored and grated
-3 garlic cloves, minced
-1 Tbsp!. (15 mL) lemon juice
-2/3 cup (160 mL) breadcrumbs
-2 Tbsp!. (30 mL) brown sugar
-1 Tbsp!. (15 mL) poppy seeds
-4 green onions, sliced
-Salt and freshly ground pepper to taste
-8 5-oz (150-g) Quebec pork leg cutlets, 1/4-in!. (6-mm) thick
-1/2 cup (125 mL) liquid honey*
Preparation
In a bowl, mix apples, garlic, lemon juice, breadcrumbs, brown sugar, poppy seeds and green onions together!. Season to taste!.
Place a sheet of waxed paper on top of cutlets and pound flat with the flat side of a mallet!. Remove paper and place some stuffing mix in the centre of each cutlet!. Roll and tie cutlets!.
Brush cutlets with honey!. Broil at medium or cook 10-12 minutes!. in a grilling pan, turning occasionally during cooking to brown all sides!. Serve one or two per person!.Www@FoodAQ@Com
Preparation: 15 min
Cooking: 12 min
Total: 27 min
Recipe ingredients
-4 apples, peeled, cored and grated
-3 garlic cloves, minced
-1 Tbsp!. (15 mL) lemon juice
-2/3 cup (160 mL) breadcrumbs
-2 Tbsp!. (30 mL) brown sugar
-1 Tbsp!. (15 mL) poppy seeds
-4 green onions, sliced
-Salt and freshly ground pepper to taste
-8 5-oz (150-g) Quebec pork leg cutlets, 1/4-in!. (6-mm) thick
-1/2 cup (125 mL) liquid honey*
Preparation
In a bowl, mix apples, garlic, lemon juice, breadcrumbs, brown sugar, poppy seeds and green onions together!. Season to taste!.
Place a sheet of waxed paper on top of cutlets and pound flat with the flat side of a mallet!. Remove paper and place some stuffing mix in the centre of each cutlet!. Roll and tie cutlets!.
Brush cutlets with honey!. Broil at medium or cook 10-12 minutes!. in a grilling pan, turning occasionally during cooking to brown all sides!. Serve one or two per person!.Www@FoodAQ@Com
Rolled Pork with Apricot Stuffing:
Ingredients
2 kg boneless pork loin roast (4!.5 pounds)
3/4 cup chopped pitted prune
3/4 cup chopped dried apricot
1 tablespoon olive oil
1 tablespoon salt
Directions
1) Preheat oven to 220°C (430F!.)!.
2) Remove the string from the pork roasting piece and lay rind side down on your chopping board!. Place the chopped fruits in the centre of the pork and then re-roll and tie tightly with string!. Tie at 2cm (1 inch) intervals!. We took the chopped fruits to the butcher and had them do this for us!.
3) Dry the rind with some paper towel!. Rub the rind with the oil and then sprinkle over the salt!.
4) Roast for 30 mins and then reduce the oven to 200C (390F)!. Bake for a further 1 hour 10 minutes!. Test the pork is cooked with a skewer!.
5) Cover with foil and stand for 20 minutes before slicing!.
6) Serve with baked or steamed vegetables and apple sauce!.Www@FoodAQ@Com
Ingredients
2 kg boneless pork loin roast (4!.5 pounds)
3/4 cup chopped pitted prune
3/4 cup chopped dried apricot
1 tablespoon olive oil
1 tablespoon salt
Directions
1) Preheat oven to 220°C (430F!.)!.
2) Remove the string from the pork roasting piece and lay rind side down on your chopping board!. Place the chopped fruits in the centre of the pork and then re-roll and tie tightly with string!. Tie at 2cm (1 inch) intervals!. We took the chopped fruits to the butcher and had them do this for us!.
3) Dry the rind with some paper towel!. Rub the rind with the oil and then sprinkle over the salt!.
4) Roast for 30 mins and then reduce the oven to 200C (390F)!. Bake for a further 1 hour 10 minutes!. Test the pork is cooked with a skewer!.
5) Cover with foil and stand for 20 minutes before slicing!.
6) Serve with baked or steamed vegetables and apple sauce!.Www@FoodAQ@Com