Thursday, February 10, 2011

RACK OF PORK STUFFED WITH APPLES AND HERBS

This is a little time-consuming dish. So beware! However, its defiantly worth it. Delicious! This recipe would be great for when company is coming over.

RACK OF PORK STUFFED WITH APPLES AND HERBS



If you can't find a bone-in pork loin, just use a regular loin. (take about 15 min off cooking time)
Preheat oven to 400 degrees F

STUFFING:
In skillet, heat over med-low heat
1 tablespoon olive oil
2 small apples, peeled and diced very small
1 celery stick, chopped finely 
1/2 onion, chopped
1/2 teaspoon sea salt
dash freshly ground pepper
Saute for 6 minutes, until vegtables and apple are soft. Then add
1 clove garlic, minced
cook for 1 minute and remove from heat. Add
1 cup fresh bread crumbs (or panko)
1 tablespoon chopped parsley
1 tablespoon fresh sage
1 tablespoon fresh rosemary
zest of half a lemon
Transfer to bowl and let cool completely.

[I would add about 1/2 cup cranberries to really top off the stuffing!]

While stuffing is cooling, butterfly the pork loin.
Cut four 12-16 inch lengths of twine and set aside.
Lay out pork loin, fast side down, with bones facing to the right. Insert the blade of a very sharp knife along the rib bones and slice down.


DO NOT SLICE ALL THE WAY THROUGH.
Open the meat up a bit and take you knife and continue to slice through the mean, opening it up as it goes.



Season with salt and pepper and lay the stuffing right on top. Roll the pork loin back up and tie between each rib bone with a piece of twine and secure the roast. Trim the loose ends of twine.


Season the outside of the pork loin with salt and pepper.

HERB RUB:
Mix together
1 tablespoon chopped parsley
1 tablespoon chopped sage
1 tablespoon chopped rosemary
zest of half a lemon
1 garlic clove, minced or grated

Rub herb mixture all over the pork loin.

Line a baking pan with foil and place grate on top. Place pork roast on the grate and bake for 20 minutes, uncovered.


BASTING LIQUID:
In a small saucepan, over low heat, mix
1 cup chicken broth
1 cup apple cider
1/2 cup white wine
1 tablespoon olive oil

Baste the pork loin with 1/3 of liquid and loosely cover with foil and lower oven temp to 350. Continue to cook for about 1 and 1/2 hours, basting with the liquid twice more.

[I would cook for an extra 30 minutes or more, it was "done" but still pretty pink by the bone. A little more time would be good]

Remove from oven and transfer to cutting board. Let rest for 10 minutes, covered. Cut twine. Slice between rib bones and serve. Enjoy!
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