Roasted Pork Loin With Sage And Dried Berry Stuffing Recipes

ROAST LOIN OF PORK WITH SAGE

Steps:

• Preheat oven to 350 degrees. Chop the garlic and half the sage and insert it in the center of the pork. Squeeze a half lemon over the pork and season the meat with salt and pepper.
• Heat the olive oil in a heavy casserole or Dutch oven just large enough to hold the loin. Brown the loin on all sides and drain off the fat.
• Arrange the onion over the bottom of the pan and sprinkle with remaining sage leaves and thyme sprigs. Put the loin on top and add the chicken stock and wine. Cover and cook for an hour. Uncover, turn the oven up to 375 degrees, and let the meat brown for 20 to 30 minutes. Test to see if the meat is done. (It is cooked when an internal temperature of 155 degrees on a meat thermometer is registered.)
• Remove the pork loin to a serving dish and keep it warm. (You can put it back in the oven, leaving the door ajar.) Skim the fat from the cooking juices and reduce them until thick. Season to taste with salt and pepper. Serve in a warmed sauce boat. Decorate the pork with sprigs of sage and thyme and serve.

ROASTED ALBERTA PORK WITH SAGE BERRY STUFFING

Steps:

• In small bowl, combine cranberries and cider.
• Cover and microwave on high for 1 minute.
• Set aside to let cool.
• Spread hazelnuts on rimmed baking sheet; toast in 350° F oven for about 8 minut6es.
• Transfer to clean tea towel and rub off most of the skins.
• Let cool; chop and set aside.
• Meanwhile melt butter in skillet oer medium-low heat; cook shallots, sage and half of each of the salt and pepper, stirring often until shallots are softened, about 5 minutes.
• In large bowl, toss together bread crumbs, cranberry mixture, hazelnuts, shallot mixture and parsley.
• Set aside.
• Place pork, fat side up, on cutting board.
• Cut loin in half almost but not all the way through.
• Open like book so loin lies almost flat.
• Starting in centre of opened loin, with knife parallel to, cut in half on left side almost but not all the way through.
• Repeat on right side.
• Open flat to form one large piece.
• Cover with waxed of parchment paper.
• With mallet, pound to even thickness.
• Sprinkle with half each of the remaining salt and pepper.
• Leaving 1 inch border on 1 short side, evenly spread stuffing over meat.
• Starting at other short side, tightly roll-up jelly-roll style.
• Tie with string to secure.
• Place on rack in roasting pan.
• Brush with oil; sprinkle with remaining salt and pepper.
• Roast in 375° F oven until golden and meat thermometer registers 160° F about 1 hour 20 minutes.
• Cover with foil.
• Let stand for 15 minutes.
• Carve into 1/2 inch thick slices.
• Remove string.
• Sauce: Meanwhile, in small bowl, stir flour with butter; set aside.
• Skim off fat in roasting pan.
• Place pan over medium heat; cook shallots and garlic, stirring until softened, about 3 minutes.
• Add wine; bring to oil over high heat, scraping up any brown bits from bottom of pan.
• Boil until reduced by half, about 3 minutes.
• Stir in stick and pepper; return to oil.
• Stir in flour mixture and cook, stirring, until thickened, about 5 minutes.
• Strain into gravy boat, pressing to extract all juices.
• Serve with pork.