Ingredients: loin of pork, pears, apples, 1 bulb fennel, raisins, thyme, basil, shallots, 1 white onion, garlic, lemons, chicken broth; carrots, celery, potatoes, fava beans. Instructions: take 1/3 of thyme, basil and lemon rind then finely chop them.
take loin of pork and butterfly at 1/3 inch thick. rub the thyme-basil-lemon rind mix onto the pork. let it sit for at least 2 hours. preheat oven to 375F.
finely dice apples and pears, add lemon juice to prevent browning. in a sautee pan, add olive oil and butter, sautee shallots and garlic and sliced white onions and fennel. avoid browning, we want them to be soft and onions should be translucent. then add the remainder of the herbs. finally, add the raisins, salt and pepper to taste. then finally add the diced apples and pears. do not over cook. allow sautee to cool then use as stuffing. spread the mixture onto the pork then roll. secure with cooking twine.
take a roasting pot with rack and add 1cup of chicken broth; then place the stuffed pork on the rack and tightly cover with foil. poke some holes to allow for the steam to come out. cook for 30 mins. then remove the foil, be careful with the steam, then place the carrots, potatoes, fava beans and celery around the roast. cover with the same foil then cook for another 30 minutes. finally, remove the foil cover and broil for another 10 minutes. just enough to get a golden brown crispy crust on the pork.
take the vegetables out and serve in a separate platter. the juices can be reduced for gravy. serve by slicing the stuffed loin. drizzle gravy on top.
serve with brown rice. you can cook your brown rice with a twig of thyme or some basil, this will add some fragrance to your side dish.
enjoy.
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