Serves 6
Active time: 30 min
start to finish is 11/2 hours
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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