Text 13378, 68 rader
Skriven 2007-03-23 21:58:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Birds in spring
=======================
 -=> Quoting Dave Sacerdote to Dale Shipp <=-

 DS> I learned a sharp lesson there, though.  For all the favors I do for
 DS> family and friends - sometimes even dropping what I am doing to 
 DS> help out with no more notice than a phone call - some people can't
 DS> be depended upon even with weeks of lead time.  

Sad but true. I've been in the same position many times.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stuffed Pork Roast with Cranberry Sauce
 Categories: Smoked, Sauces, Stuffing, Fruit, Pork
      Yield: 10 Servings
 
      4 lb Boneless pork loin, untied
      4 tb Butter
      2 sm Onion; peeled & thinly
           -sliced
      1 c  Pecans
    1/2 c  Baguette, day old; crusts
           -removed
      2 oz Smoked ham
    1/4 ts Salt
    1/4 ts Pepper, black
      1 c  Water
    1/2 c  Sugar
      1 lb Cranberries
    1/2 ts Salt
    1/4 ts Pepper, black
 
  Pat the pork loin dry with paper toweling; set aside. Melt the butter
  in a medium heavy skillet over medium high heat. Reduce the heat, and
  add the onion. Cover and cook, stirring occasionally, about 30
  minutes. Transfer the onion to a food processor. Add the pecans,
  bread, ham, salt and pepper. Mince, using on and off turns.
  
  Preheat the oven to 350 F. Spread a quarter to half the stuffing over
  the pork loin, fold and tie it with butcher's twine at 1 1/2"
  intervals. Place the roast on the rack of a roasting pan. Place in
  the oven and roast until the internal temperature reaches 160 F.
  about 1 1/2 hours.
  
  Bake the remaining dressing in a small casserole for 30 minutes.
  Meanwhile, combine the water and sugar in a three-quart non-aluminum
  saucepan. Bring to a boil over medium high heat, making sure the sugar
  is dissolved. Add the cranberries; reduce the heat. Cover and simmer
  until the berries pop open, about five minutes. Puree in a food
  processor and strain to remove the skins. Stir in salt and pepper.
  Heat again, gently if necessary, before serving.
  
  Let the roast stand ten minutes before slicing thinly to serve. Serve
  the pork with extra stuffing on the side, with cranberry sauce.
 
MMMMM


Cheers

Jim, in Yellowknife




... If you do a favor, forget it. If you receive a favor, remember it.
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