| Boneless Stuffed Roast Loin of Pork (Web Exclusive) |
From "DIY Cooking"
episode COK-112F |
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Recipe courtesy Michael Lomonaco. Ingredients: 1 fresh boneless pork loin roast, about 4 to 5 lbs.
2 cups fresh white breadcrumbs
10 pieces seeded prunes, coarsely chopped
1/2 cup chopped walnuts
2 eggs
1 tsp. dry ground sage leaves
Salt and pepper to taste
2 to 3 large sprigs fresh rosemary
2 to 3 cloves garlic, finely chopped
2 Tbs. olive oil
2 cups water
2 lbs. baking potatoes, such as russets Preparation: Preheat oven to 325 degrees. Using a sharp knife, butterfly pork loin roast pork so that it may be stuffed, rolled and tied. In a bowl, combine breadcrumbs, prunes, walnuts, eggs and sage leaves. Season the stuffing and the pork with salt and pepper. Fill the pork with stuffing, roll into Swiss-roll shape and tie with butcher's twine. Finely chop garlic and fresh rosemary together with salt and pepper. Rub the seasoned herb mixture on the outside of the stuffed and tied pork loin and season with salt and pepper. Place pork loin in roasting pan and drizzle with 2 tablespoons olive oil. Cut baking potatoes into 1/4" wedges, season with salt and pepper and place around roast in roasting pan. Roast 25 minutes per pound of pork loin. Remove from oven and allow stuffed pork loin to rest for 15 to 20 minutes before carving and serving with roasted potatoes. Servings: 10 to 12 Web site resources for Pork: Reign Smothered Pork Chops from Food TV.com Roasted Loin of Pork with Fig and Chipotle Stuffing from Food TV.com Bacon Basil Shrimp on a Stick from Food TV.com Breaded Pork Chops from Food TV.com Ham Hock and Beans from Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
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Author: Sharon Tyler Herbst
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Barron's best-selling A-to-Z guide is back and better than ever with 900 new listings and the most up-to-date information on culinary terms.
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Hauppauge, NY 11788
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