Friday Night Food Thing 3.24.06
Got some friends coming over for dinner this weekend. I'm thinking this for the entree:
Stuffed Pork Loin with Peaches
****Loin****
2 lb pork loin roast
3 ea patties country sausage mashed; crumbled, cooked, and drained
1/2 ea small peach; peeled, pitted, and diced, or 1/2 cup from the can you need for the sauce.
3 tbsp Cognac, Brandy, or Apple Jack
1/4 c diced red onion
1/3 c bread crumbs
3 tbsp butter; melted
salt and pepper
2 tbsp olive oil
Peach Sauce
2 1/2 ea peaches (or 14 oz can, drained)-- peeled & pitted
2 - 3 tbsp sugar depending on sweetness of fruit (not needed for canned fruit)
3 tbsp sherry vinegar or apple cider vinegar
2 tbsp Cognac, Brandy, or Apple Jack
1/2 tsp ground chipotle
1/2 tsp ground cardamom
2 tbsp butter
Heat oven to 350F.
Saute diced onion in one tablespoon butter until translucent.
In a small bowl mix sausage, onion, bread crumbs, sage, salt, and pepper. Melt remaining butter and drizzle over stuffing mixture along with Cognac.
Pat roast dry. Insert a carving knife from end to end of loin cutting a slot. Reinsert carving knife perpendicular to first cut to form an X extending through roast. Your trying to make a 1 inch tunnel through the meat. Widen it out with a wooden spoon, get your fingers in there, spread it out. Fill roast with stuffing (a wooden spoon helps pack it in). Liberally season roast with salt and pepper.
Heat olive oil over medium high heat in an ovenproof skillet and brown roast on all sides. Place skillet with roast in middle of oven and cook until an instant-read thermometer registers 145F at center. Remove from oven and allow to rest.
While roast cooks, slice 1/2 peach into thin wedges and reserve. Chop remaining peaches and simmer in a sauce pan with other ingredients for 15 minutes. Process until smooth in a blender or food processor. Be Very Careful Blending Hot Stuff! It has a tendency to rapidly expand, and if your not careful, you could burn yourself. Put a towel over the cover of your blender or food processor.
Serve roast, garnished with peach slices and drizzle with the peach sauce. Serves six.
Food,Cooking,Recipes
****Loin****
2 lb pork loin roast
3 ea patties country sausage mashed; crumbled, cooked, and drained
1/2 ea small peach; peeled, pitted, and diced, or 1/2 cup from the can you need for the sauce.
3 tbsp Cognac, Brandy, or Apple Jack
1/4 c diced red onion
1/3 c bread crumbs
3 tbsp butter; melted
salt and pepper
2 tbsp olive oil
Peach Sauce
2 1/2 ea peaches (or 14 oz can, drained)-- peeled & pitted
2 - 3 tbsp sugar depending on sweetness of fruit (not needed for canned fruit)
3 tbsp sherry vinegar or apple cider vinegar
2 tbsp Cognac, Brandy, or Apple Jack
1/2 tsp ground chipotle
1/2 tsp ground cardamom
2 tbsp butter
Heat oven to 350F.
Saute diced onion in one tablespoon butter until translucent.
In a small bowl mix sausage, onion, bread crumbs, sage, salt, and pepper. Melt remaining butter and drizzle over stuffing mixture along with Cognac.
Pat roast dry. Insert a carving knife from end to end of loin cutting a slot. Reinsert carving knife perpendicular to first cut to form an X extending through roast. Your trying to make a 1 inch tunnel through the meat. Widen it out with a wooden spoon, get your fingers in there, spread it out. Fill roast with stuffing (a wooden spoon helps pack it in). Liberally season roast with salt and pepper.
Heat olive oil over medium high heat in an ovenproof skillet and brown roast on all sides. Place skillet with roast in middle of oven and cook until an instant-read thermometer registers 145F at center. Remove from oven and allow to rest.
While roast cooks, slice 1/2 peach into thin wedges and reserve. Chop remaining peaches and simmer in a sauce pan with other ingredients for 15 minutes. Process until smooth in a blender or food processor. Be Very Careful Blending Hot Stuff! It has a tendency to rapidly expand, and if your not careful, you could burn yourself. Put a towel over the cover of your blender or food processor.
Serve roast, garnished with peach slices and drizzle with the peach sauce. Serves six.
Food,Cooking,Recipes
Posted by Surly Dave on
Thursday, March 23, 2006
