Autumn Stuffed Pork Roast
This beautiful entree is a savory dish which will be
certain to grab the attention and noses of all of your
guests. It has an incredible aroma as it roasts which
is superb, and the taste it sublime. If you cannot
find a rolled shoulder roast prepackaged, ask your
butcher to prepare one. I like using a dense French or
Italian bread to make the bread crumbs for this dish.
2 tablespoons olive oil
1 tablespoon butter
1 large chopped onion
6 minced scallions
4 minced cloves garlic
10 ounces bulk pork sausage
2 cups fresh bread crumbs
1 minced medium fennel bulb
minced leaves from the fennel bulb
1/2 cup minced parsley
3 tablespoons minced fresh rosemary
(or 3 teaspoons crumbled dried), divided
3 tablespoons minced fresh thyme
(or 3 teaspoons crumbled dried), divided
salt
freshly ground pepper
1 peeled and diced ripe pear
3 tablespoons lemon or orange juice
1 4 pound rolled shoulder pork roast
2 cups dry white wine
1 teaspoon crushed fennel seed
Preheat the oven to 425 degrees. Heat a large skillet
over medium high heat and add the olive oil and
butter. When the oil/butter mixture is hot, add the
onion and cook for three minutes. Add the scallions
and cook for two minutes. Add the garlic and cook for
a minute or two more. Add the sausage and crumble
thoroughly. Add the bread crumbs, fennel, fennel
leaves, parsley, 2 tablespoons (or teaspoons) each of
the rosemary and thyme, salt, and pepper. Mix well and
cook until the sausage is lightly browned and the
fennel is tender, about 12-15 minutes. Add the pear
and lemon juice and cook for a minute or two more to
heat through. Unroll the pork roast and spread the
stuffing mixture evenly on the inside of the roast.
Roll it back up and tie with string. Place the roast
in a roasting pan. Pour the wine over the roast and
then rub in salt, pepper, the remaining rosemary and
thyme, and the fennel seed all over the outside of the
roast. Place in the oven and roast for 30 minutes,
then reduce the heat to 350 degrees. Continue roasting
until the internal temperature reaches between 160 and
170 degrees, about 1 1/2 hours to 2 hours for a more
well done roast. Remove the roast from the oven, place
on a platter or cutting board and untie. Let the roast
rest for ten minutes before carving. If desired make
the pan juices into a gravy. Slice the roast and serve
with the pan juices or gravy.
Roast Pork Tenderloin with Apple
W/Onion Marmalade
Serves 4
When pork was introduced in France by the Gauls
during the rule of the Roman Empire, it was
considered a meat fit primarily for the common
people. These days, advanced farming techniques
produce meat that is far more tender and lean than the
original. The best part of the pork -- the tenderloin -
- is now the basis for a myriad of sophisticated dishes.
Other necessary recipes:
Chicken Stock
Veal Stock
Helpful Hints:
Herbs, Chopping
3 tablespoons plus 1/4 cup olive oil
1 white onion, thinly sliced
1/3 cup balsamic vinegar
1/3 cup sherry vinegar
1 cup water
Salt and freshly ground pepper
2 pork tenderloins, about 3/4 lb each
2 fresh thyme sprigs
2 tablespoons unsalted butter
1 small green apple, peeled, cored and cut into 1/2-inch cubes
3 pitted prunes, thinly sliced
1 cup veal stock or chicken stock
2 tablespoons finely chopped fresh parsley
In a saute pan over medium heat, warm the 3
tablespoons olive oil. Add the onion and saute until
golden brown, about 5 minutes. Add the balsamic
vinegar, sherry vinegar, water and salt and pepper to
taste and cook until the liquid has evaporated and the
onions are very soft, about 45 minutes. Set aside.
Preheat an oven to 450 degrees F.
Rub salt and pepper to taste on all sides of the
tenderloins. Place them in a roasting pan. Pour the
1/4 cup (2 fl oz/60 ml) olive oil over the top. Place
1 thyme sprig on each tenderloin.
Place the pan in the oven and roast the pork for 10
minutes. Turn the pork over and roast until firm and
pale pink in the center when cut with a knife, about
10 minutes longer.
While the pork is cooking, in a large saute pan over
medium heat, melt the butter. Add the apple and prunes
and saute until slightly soft and caramelized, 3-5
minutes. Add the onion marmalade mixture to the pan
and continue to saute until the flavors have blended,
2-3 minutes longer.
Add the stock to the pan and bring to a boil.
Immediately remove from the heat and cover to keep warm.
When the pork is done, transfer it to a cutting board,
cover with aluminum foil and let rest for 5 minutes.
Then, using a sharp knife, cut the pork tenderloins
into slices 1/2-inch (12 mm) thick. Arrange the pork
slices on a warmed serving platter.
Spoon the warm marmalade mixture over the pork.
Sprinkle with the parsley and serve immediately.
