| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Pork | 12 | Servings | |
INGREDIENTS
| 5 | lb | Boneless pork top loin, * |
| see note | ||
| 1 | Clove garlic, halved | |
| 1 | T | Olive oil |
| 1/2 | c | Apple brandy |
| 1 1/2 | c | Nonfat chicken broth |
| 1 | t | Currant jelly |
| 2 | T | Fresh sage |
| Fesh sage, for garnish | ||
| 3/4 | t | Thyme |
| 1/2 | t | Freshly ground pepper |
| 2 | Fresh wild mushrooms, * see | |
| note | ||
| 1 | T | Extra virgin olive oil |
| 4 | Shallot, coarsely chopped | |
| 8 | Cloves garlic, coarsely | |
| chopped | ||
| 1 | T | Unsalted butter |
| 1 1/2 | t | Freshly ground pepper |
| 1 1/2 | T | Lemon zest, finely grated |
| Salt, to taste |
INSTRUCTIONS
Note for Pork Roast: You will need two 2 1/2 pound boneless center-cut pork loins, each about 10 inches long, with a lenghthwise pocket for stuffing cut in each. 1. Start by preparing Wild Mushroom-Sage Stuffing. * Note: use any fresh wild mushrooms such as shitakes, chanterells, etc. Remove stems and wipe mushroom with a damp cloth to clean. Cut into 1/2 inch pieces and set aside. 2. In a large nonstick skillet, heat the olive oil over moderatley low heat. Add the shallots, garlic and thyme and cook, stirring, until the shallots soften slightly, about 3 minutes. Increase the heat to moderately high and stir in the mushrooms. Cover and cook until the mushrooms soften, 5 to 6 minutes. 3. Add the sage, butter, pepper and lemon zest. Cook, stirring until the mushrooms give off some of their liquid, 4 to 5 minutes. Season with salt and additional pepper, to taste. Transfer the stuffing to a large bowl and let it cool to room temperature before using. (NOTE: the stuffing can be made up to one day ahead. Cover and refrigerate.) 4. Preheat the oven to 350. Rub the surface of the pork loins with the garlic, reserving the garlic. Fill each pocket with half of the stuffing, pushing the stuffing through with the handle of a wooden spoon, if necessary. Tie each loin with 4 crosswise pieces of string. (NOTE: the pork loins canb e prepared to this poin several hours ahead, Cover and refrigerate.) 5. Spray a large, heavy nonstick skillet with cooking spray. Heat the olive oil in the skillet over moderately high heat. Add the reserved garlic and cook for 1 minute, discard garlic. Brown the pork loins (about 8 minutes) and transfer them to a large roasting pan. Drain excess fat from skillet and increase heat to high. Add brandy and boil until slightly thickened, about 3 minutes. Stir in the chicken broth, currant jeylly, chopped sage, thyme and pepper. Pour this liquid over the meat. 6. Roast in the middle of the oven for about 50 minutes, until the temperature reaches 150. Transfer the roast port to a large platter, cover loosely with foil and let rest to 15 minutes. 7. Degrease the pan juices and pour into a sauceboat. Carve the roast into 1/2 incl slices and arrange on a warmed platter. Garnish with fresh sage. Pass the sauceboat at the table. Serves 12: 288 calories, 11 grams of fat (However, if you discard the fat in step 5, and degrese the juices carefully om step 7, I believe you decrease the fat significantly. The original recipe called for more oil and butter. This was the amount I used and it worked great. ) Recipe By : Adapted from Sheila Lukins "Food and Wiine" 12/90 Posted to Digest eat-lf.v096.n200 Date: Sun, 27 Oct 1996 15:41:59 -0500 From: Kathie Briggs <kjbriggs@voyager.net> Serving Ideas : Serve with Spiced Butternut Squash, Fragrant Barley
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Nutrition (calculated from recipe ingredients)
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Calories: 270
Calories From Fat: 78
Total Fat: 8.7g
Cholesterol: 127.3mg
Sodium: 176.6mg
Potassium: 802.7mg
Carbohydrates: 2.1g
Fiber: 1g
Sugar: <1g
Protein: 43.3g