Stuffed Pork with Apples or Pears and Prunes
4 SERVINGS
For the Stuffing:
1 cup Apple (firm, tart) or pear, peeled, cored, coarsely chopped
3/4 cup Dried prunes
1/4 cup White wine
1/2 cup Apple brandy
For the Pork:
Pork roast (eye of loin), boned, tied
1 tablespoon Butter
2 tablespoons Vegetable oil
1/4 cup Heavy cream
to taste Salt and white pepper
Method:
Combine the apples or pears and prunes.
Bring the wine and brandy to a simmer for 2 minutes, and then pour over the apple and prune mixture. Let it macerate for 30 minutes.
Preheat the oven to 375°F (190°C).
Stuff the fruit into the hole in the center of the pork by pushing it through with the handle of a wooden spoon. Truss the roast. Reserve remaining fruit and marinade.
Heat the butter and oil over medium-high heat. Add pork and brown evenly on all sides.
Remove the pork to a rack in a roasting pan; pour out excess fat from the pan.
Add reserved marinade to pan, stirring and scraping the bottom of pan. Pour the sauce into the roasting pan with the pork.
Cover pork and bake for approximately 45 minutes, until the meat is tender and cooked to 160°F (71°C). Remove the pork. Cover, and keep warm.
Add cream to roasting pan and simmer 5 minutes. Correct seasoning.
Slice the pork into 1/2-inch (1.2 cm) slices and serve with the fruit sauce.
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