Wednesday, March 4, 2009

Roast Pork with Apricot & Shallot Stuffing from Gourmet

Serves 6

Active time: 30 min                                                                         

start to finish is 11/2 hours

4 slices firm white sandwich bread

½ cup chopped shallots (3 large)

2 TBS unsalted butter

½ lb firm-ripe apricots (3 large) cut into 1/3 inch pieces

2 TBS chopped fresh flat leaf parsley

½ tsp salt

¼ tsp black pepper

1 (3 lb) center cut boneless pork loin roast (3 ½ inches in diameter), not tied

2 TBS vegetable oil

½ cup water


Preheat Oven to 375 degrees

Make stuffing

Ø  Cut just enough bread into 1/3 inch pieces to measure 1 cup and spread evenly in a shallow baking pan. Toast bread in middle of oven, stirring occasionally, until golden, about 10 minutes, then transfer to a bowl. Leave oven on for pork.

Ø  Cook shallots in butter in a large non stick skillet over moderately low heat, stirring occasionally, until softened about 10 minutes. Add apricots and cook about 3 minutes. Remove from heat and stir in bread, parsley, salt, and pepper.


Stuff and Roast Pork

Ø  Make a hole for stuffing that runs lengthwise through pork loin: beginning in middle of 1 end of roast, insert a sharp long thin knife lengthwise toward center of loin, then repeat at opposite end of loin to complete incision running through the middle.

Ø  Open up incision with your fingers, working from both ends, to create a 1 ½ inch wide opening, then pack with all of the stuffing, pushing from both ends towards center.

Ø  Pat pork dry and season well with salt and pepper

Ø  Heat oil in a 12inch heavy skillet over high heat until very hot and just smoking, then brown pork on all sides about 2 minutes. Transfer to a roasting pan and roast  in the middle of oven until a meat thermometer inserted diagonally 2 inches in to meat (avoid stuffing) registers 160 degrees , 45-50 minutes. Transfer to a cutting board and let stand 20 minutes.

Ø  While loin is standing straddle roasting pan across two burners. Add ½ cup water and deglaze pan by boiling over moderate heat, scrapping up brown bits.

Ø  Slice meat and serve with sauce.

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