Roasted Pork Loin With Sage And Dried Berry Stuffing Recipes

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.

STUFFED PORK LOIN

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
• Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
• Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
• Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.

ROASTED PORK LOIN WITH SAUSAGE, CORNBREAD STUFFING

Steps:

• In a large skillet over medium-high heat, add 2 tablespoons of oil and the onions. Saute until the onions are translucent. In the same skillet, add the sausage meat and cook until all the sausage has changed color and is cooked, about 5 minutes. Add the cornbread and fresh herbs and continue to cook for another 3 to 4 minutes. Remove from heat and allow to rest until cool.
• When cool add the whipped egg whites, heavy cream and melted butter and stir to combine. Adjust the seasoning with salt and pepper, to taste.
• Make a cut 1/4-inch from the top of the loin down the full length and roll the pork cutting at the same time, this will give you a flat piece of meat ( if you were to roll it back up it would look like it did before you cut it). Evenly spread the stuffing over the flattened pork loin and then re-roll it back to the original form.
• Tie together with butcher's twine, so the loin is tied every 1 to 2 inches. Refrigerate for about 1 hour to rest and firm up a bit.
• Preheat the oven to 400 degrees F. Using a large skillet over high heat, add the remaining 2 tablespoons of grapeseed oil and sear the whole pork loin until golden brown all over, then transfer the pan to the oven and bake for 15 to 17 minutes. Reduce the heat to 350 degrees F.
• Check the pork temperature after 10 minutes, as some ovens cook faster than others, and we don't want the meat to overcook. The loin should be removed from the oven when it reaches an internal temperature of 135 degrees F on an instant-read thermometer. Transfer the loin to a cutting board and cover with aluminum foil, to rest for 5 minutes. It will continue to cook and reach an internal temperature of 145 degrees F. Slice the pork and arrange on a serving platter to serve.

ROASTED PORK TENDERLOIN FILLED WITH SUN-DRIED CRANBERRY STUFFING

Steps:

• Bring 2 cups of water to a boil in a medium saucepan. Add the cranberries, remove from the heat and let rest 1 hour, drain, reserving the soaking liquid and place in the bowl of a food processor. Add the pine nuts, cinnamon, cloves, brown sugar, cascabel powder, and a few tablespoons of the soaking liquid. Pulse until coarsely chopped, remove to a bowl and stir in the cilantro.
• Place the tenderloin on a work surface and season on both sides with salt and pepper to taste. Spread a thin layer of the stuffing down the center, fold each side over the filling, and tie with a butcher's twine and dredge lightly in the flour.
• Preheat oven to 400 degrees F.
• Heat the oil in an ovenproof saute pan until smoking. Saute the tenderloin on all sides until golden brown. Place in the oven and roast until almost cooked through about 8 to 10 minutes. Remove and let rest 10 minutes. Slice into 1-inch pieces.
• Heat oil in a medium saucepan over medium heat. Add the onions, carrot and celery and cook until soft, about 8 to 10 minutes. Add the garlic and cook for 2 minutes. Add the stock, juice concentrate, chipotle puree and peppercorns, increase the heat to high and cook the sauce until reduced to 2 cups, about 15 to 20 minutes.
• Strain the sauce into a small saucepan and bring to a simmer. Whisk in the butter and season with salt and pepper to taste.

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 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 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.

BACON-WRAPPED ROAST PORK LOIN STUFFED WITH DRIED FRUIT

Steps:

• In a small saucepan, warm, but do not boil, the brandy. Place the fruit in a small bowl, cover with the brandy and soak for 20 minutes. Drain, reserving the brandy, and coarsely chop the fruit. Return the fruit to the bowl and toss with 1 teaspoon of the sage and 1/2 teaspoon of the thyme and season it lightly with salt and pepper.
• Preheat the oven to 450 degrees. Place the pork on a work surface. Using a long, round metal or wooden skewer about 3/4-inch thick, pierce a channel through the center of the loin. Stuff the fruit into the channel, using the skewer to pack it in. Season the loin lightly with salt and pepper and drape the bacon slices over it.
• Use butcher's twine to tie the roast. Place the roast in a roasting pan fitted with a rack and roast for 15 minutes. Lower the heat to 350 degrees and continue to roast until the pork is cooked but, when poked with a knife, the juices at the center still run slightly pink, about 1 hour more. Transfer the roast to a serving platter and allow to rest, covered, for 15 minutes.
• Meanwhile, remove the rack and place the roasting pan on top of the stove over medium heat. Add the shallots to the pan juices and cook, stirring, until they are softened, about 3 minutes. Add the reserved brandy and the wine and simmer until reduced by half. Whisk in the cream and mustard and continue to simmer until slightly thickened.
• To serve, remove the twine from the roast, slice and serve with the cream sauce.

LEMON & SAGE STUFFED LOIN OF PORK

Steps:

• Heat oven to 240C/220C fan/gas 9. With a sharp knife, score the skin of the pork in a criss-cross pattern (or ask your butcher to do this). Turn it around so that the flesh side is facing upwards, then cut a slit along the side of the loin, without cutting all the way through, to open it out like a book. Cover the flesh with the lemon zest, sage and parsley, then scatter over the garlic. Season generously and drizzle over 1 tsp olive oil. Roll up the loin and secure tightly with string in 3-4cm intervals. Rub the scored skin with the malt vinegar (which helps it to crackle), then with a large pinch of salt and the remaining oil. Place the pork on the bones (if you have them) on a baking tray and roast for 15-20 mins until the skin is golden and starting to crackle.
• After 15 mins, reduce the oven to 180C/160C fan/gas 4 and roast for about 1 hr until the pork is tender and very slightly pink in the middle. Rest in a warm place for 10-15 mins before carving. Serve with the apples and some watercress, if you like.

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.