Stuffed Loin/Rack of Pork


NOTES:  I  have had this recipe for many years.  Can't remember where it came from.  Might have been from a local Toronto Newspaper or one of the many Cooking Magazines from the 1980's.

5 pounds boned loin of pork
Stuff with:
Prunes and Apricots.

Shove the prunes and apricots down between the two halves of a double loin of pork. Use the handle of a wooden spoon or a knife sharpening steel.



Marinate in:
1 cup white wine
2 teaspoons dried sage
1 teaspoon dried thyme
1 large garlic clove
1 bay leaf
Salt and pepper
Marinate overnight


Brown stuffed roast in butter and oil, in roasting pan. Add onions and
carrots and brown also. Deglaze pan with reserved marinade. Add pork, 1
1/2 cups beef broth and 1/2 cup water.

Braise pork tightly covered in preheated oven (350 F) for 1 1/2 hours.
Transfer pork to oven proof dish. Brush Pork with Dijon mustard, and
1/2 cup brown sugar Roast Pork in hot oven (450 F) for 15 minutes or
until meat registers 165 F and is brown bubb1y and crisp. Let pork
stand loosely covered for 15 minutes.

Strain cooking liquid from roasting pan, skim off fat and bring to a
boil. Whisk in 1 1/2 tablespoons of cornstarch dissolved in 3
tablespoons of cold water Add 3 tablespoons of unsalted butter cut into
small bits. Season with salt and pepper. Garnish with sprigs of
watercress.




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