Text 1186, 99 rader
Skriven 2010-09-07 04:46:00 av Dave Drum (1:124/311)
Ärende: SF Gate 419
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Roast W/Dried Apricots & Cherries
 Categories: Pork, Fruits, Citrus, Poultry, Wine
      Yield: 12 servings
 
      5 tb Unsalted butter; into
           - tb-size pieces
      4    Spring onions or 1 lg leek
           - (white only); sliced
    3/4 c  Chopped dried apricots
    3/4 c  Dried cherries
  1 1/2 tb Minced fresh ginger
  1 1/2 tb Chopped Meyer lemon zest *
      4 tb Meyer lemon juice + lemon
           - juice as needed
      2 c  Dry white wine
      5 lb Boneless pork loin
           - center-cut roast
           Salt and pepper
      2 c  Chicken broth + broth as
           - needed
        pn Sugar; if needed
 
  This tender pork roast from staff writer Tara Duggan is stuffed with
  spring onions, dried apricots and cherries, and has a coulis, or
  pureed sauce, made of the same ingredients. While the pork roasts,
  you can finish preparing the easy coulis. Freezer-wrap leftover pork
  loin whole, and freeze for up to a month. Defrost overnight in the
  refrigerator. Slice for sandwiches, stir-fries or salads.
  
  Preheat oven to 350 degrees.
  
  Melt 1 tablespoon of the butter in a medium saucepan. Add the onions
  and saute for 2 to 3 minutes, until tender. Add the apricots,
  cherries, ginger, lemon zest, lemon juice, wine and 1 cup water.
  Bring to a boil, then reduce heat and simmer for 10 to 15 minutes,
  until the fruit has plumped up.
  
  Meanwhile, butterfly the pork loin by cutting it about three quarters
  of the way through lengthwise, so you can open it up like a book (or
  ask your butcher to do this for you). Sprinkle the inside with salt
  and pepper.
  
  When the fruit is done, drain the liquid into a bowl and set aside
  with half of the fruit. Place the remaining fruit in a separate bowl
  and season it with salt and pepper. Cover half of the inside of the
  pork loin with this fruit and close the "book."
  
  To truss, cut about 8 lengths of kitchen twine that will fit around
  the roast widthwise with a few inches to spare for tying. Start by
  placing a piece of twine under the loin about 1 inch from the end.
  Pull it around the loin into a tight knot, then repeat every inch or
  so until the entire loin is tied together firmly. (You can complete
  the recipe to this step up to a day ahead.)
  
  Season the outside of the roast with salt and pepper and place on a
  rack in a roasting pan. Roast until a meat thermometer inserted in
  center of the pork registers 145 degrees to 160 degrees, depending on
  how well done you like pork, about 20 minutes per pound (a total of 1
  hour 20 minutes to 1 hour 40 minutes). Remove from oven, tent with
  foil and let rest for 20 minutes.
  
  While the pork roasts, return the remaining fruit and liquid to the
  saucepan. Simmer until it has reduced by about half; this should take
  about 15 minutes. Add the chicken broth and simmer for 10 to 15
  minutes. Transfer to a blender or food processor and process until
  smooth. Return the sauce to the pan and add more broth, if needed, to
  thin to a pourable consistency. Adjust seasonings. The sauce should
  be sweet-tart. Add a little lemon juice or sugar as needed and set
  aside until serving.
  
  To serve, reheat the sauce, then whisk in the remaining butter. Carve
  the pork roast into 1/2-inch slices and drizzle with the coulis.
  
  Serves 12
  
  * Note: If you can't find Meyer lemons, substitute half the amount of
  regular lemon juice and the same amount of zest. Taste, and add more,
  if desired.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 24 June 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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