| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Swiss |
Mike03 |
10 |
servings |
INGREDIENTS
| 1 |
|
Fresh bone-out pork loin -; (4 to 5 lbs) |
| 2 |
c |
Fresh white bread crumbs |
| 10 |
|
Pieces Seeded prunes; coarsely chopped |
| 1/2 |
c |
Chopped walnuts |
| 2 |
|
Eggs |
| 1 |
ts |
Dry ground sage leaves |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
lg |
Fresh rosemary sprigs -; (to 3) |
| 2 |
|
Garlic cloves – (to 3); finely chopped |
| 2 |
tb |
Olive oil |
| 2 |
c |
Water |
| 2 |
lb |
Russet potatoes |
INSTRUCTIONS
Preheat oven to 325 degrees. Using a sharp knife, butterfly the pork,
so that it may be stuffed, rolled and tied. In a bowl, combine the
bread crumbs, prunes, walnuts, eggs and sage. Season stuffing with
salt and pepper. Season pork with salt and pepper. Fill the pork with
stuffing, roll into Swiss roll shape and tie with butchers' twine.
Chop garlic and rosemary together with salt and pepper. Rub the
seasoned herb mixture on the outside of the stuffed and tied pork
loin. Season with salt and pepper. Place pork loin in roasting pan.
Drizzle with olive oil. Cut potatoes into 1/4-inch wedges. Season
with salt and pepper. Place potatoes around roast in roasting pan.
Roast 25 minutes per pound of pork loin. Remove from oven Allow
stuffed pork loin to rest for 15 to 20 minutes before carving and
serving with roasted potatoes. This recipe yields 10 to 12 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1C38)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
02-07-1999
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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