Roasted Alberta Pork With Sage Berry Stuffing Recipes

ROASTED PORK WITH SAGE, ROSEMARY, AND GARLIC

Steps:

• Preheat the oven to 375°F. Using a long knife with a thin blade or a clean sharpening steel, make a channel lengthwise through the center of the loin running from one end to the other.
• Mix the chopped sage and rosemary in a small bowl. Add the minced garlic and 1 tablespoon oil. Season the mixture with salt and pepper, then poke it through the channel in the meat (I find it easiest to work from both ends more or less at once).
• Season the outside of the loin generously with salt and pepper. Heat 2 tablespoons oil over medium-high heat in an ovenproof skillet large enough to hold the loin. Brown the meat on all sides and on each end, about 8 minutes in all.
• Add the herb sprigs and crushed garlic to the pan and put it in the oven. Roast for 15 minutes, then turn the loin and roast 15 minutes more, basting from time to time with the pan drippings.
• Remove the pan from the oven, cover with foil, and set aside in a warm place for 15 minutes to rest the meat. To serve, cut the loin into generous slices, season with sea salt, and drizzle with the pan juices.
• Chef's notes:
• If you are roasting a larger, thicker loin, make two channels through the meat so the seasoning can be better distributed. Cook the loin longer.
• If you want, you can use a meat thermometer to check the temperature. I prefer pork cooked so it's still a little pink at the center. You can expect a reading before the final resting of about 135°F. If you like your pork more thoroughly cooked, cook it until the internal temperature reaches 150°F.

ROAST LOIN OF PORK WITH SAGE & ONION STUFFING & GRAVY

Steps:

• Heat the oil in a saucepan and cook the onion for 5 mins until soft. Remove from the heat. Once cool, transfer to a bowl and mix in sage, breadcrumbs, sausage meat and some seasoning.
• Untie the pork and score the skin well with a sharp knife. Cut down the length of the meat, then open out like a book so you can stuff the sausage meat inside. Close back up to resemble original shape and tie at intervals with string to hold it together. Weigh so you know how long it will need to cook for. This can be done ahead; chill until needed.
• Heat oven to 240C/220C fan/gas 9. Rub the joint all over with salt and pepper and place in a roasting tray. Cook for 25 mins, then turn to 180C/160C fan/gas 4 and cook for 20 mins per 450g/1lb. Remove, and check it's cooked through: any juices that run out should be clear. Transfer to a dish, then cover with foil to rest while you make the gravy.
• Spoon most of the fat out the tray, leaving the meat juices. Place tray on the hob or transfer juices to a frying pan. Stir in the flour for 1 min followed by the stock and cider, and bubble for a few mins. Strain into a jug. Serve the pork sliced, with the crackling, potatoes, gravy and veg.

ROASTED PORK LOIN WITH SAGE AND DRIED BERRY STUFFING

Steps:

• In a small bowl, combine cranberries and cider.
• Cover and microwave at High for 1 minute.
• Allow to cool to room temperature.
• Spread hazelnuts on rimmed baking sheet; toast in 350°F oven or toaster oven, about 8 minutes.
• Rub off most of the skins with a clean tea towel.
• Let cool; chop and set aside.
• Meanwhile, in skillet, melt butter over medium-low heat; cook shallots, sage and half each of the salt and pepper, stirring often, until shallots are softened, about 5 minutes.
• In a large bowl, toss together bread crumbs, cranberry mixture, hazelnuts, shallot mixture and parsley.
• Set aside.
• Place pork, fat side up, on cutting board.
• Starting at right side with knife parallel to 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 board, cut in half on left side almost but not all the way through.
• Repeat on right side.
• Open flat.
• Cover with waxed or 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 cranberry stuffing over meat.
• Starting at other short side, tightly roll up jelly roll–style.
• Place seven 12-inch lengths of cotton string under loin.
• Tie at top of loin; cut off excess string.
• 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 and 20 minutes.
• Transfer to carving board; tent with foil and let stand for 15 minutes before removing string and carving into 1/2-inch thick slices.
• SAUCE: Meanwhile, in a small bowl, stir flour with butter; set aside.
• Skim off fat in roasting pan.
• Pour remaining meat juices into a saucepan over mecium heat.
• Add the shallots and cook shallots and garlic, stirring, until softened, about 3 minutes.
• Add wine; bring to boil over high heat, scraping up any brown bits from bottom of pan.
• Boil until reduced by half, about 3 minutes.
• Stir in chicken stock and pepper; return to boil.
• Stir in flour mixture and cook, stirring, until thickened, about 5 minutes.
• Strain into gravy boat, pressing to extract all juices.
• Serve with pork.

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.