| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits, Vegetables, Dairy |
|
Lifetime tv, Life5 |
8 |
servings |
INGREDIENTS
| 1 |
|
Boneless loin of pork; (about 3 lbs.) |
|
|
Salt and freshly ground black pepper; to taste |
| 1/4 |
c |
Pasta de chipotle; see recipe, up to |
|
|
; 1/3 |
|
|
Fruit stuffing; see recipe |
| 2 |
tb |
Vegetable oil |
| 2 |
|
Med.-size carrots; cut into 1-inch |
|
|
; pieces |
| 2 |
|
Celery stalks; cut into 1-inch |
|
|
; pieces |
| 1 |
|
Med.-size onion; coarsely chopped |
| 4 |
|
Garlic cloves; chopped |
| 2 |
|
Bay leaves |
| 1 1/2 |
c |
Caldo de pollo casero or chicken stock; see recipes |
| 1 1/2 |
c |
Heavy cream |
| 3/4 |
c |
Dry sherry |
INSTRUCTIONS
1. Have the pork loin trimmed and butterflied so it can be opened out flat
to roll around the stuffing. Salt and pepper it lightly on both sides. Rub
the chipotle paste over both sides. Spread the stuffing over the inside.
Roll it up like a jelly roll and tie securely with butcher's twine.
2. Preheat the oven to 325 degrees F.
3. In a heavy skillet large enough to hold the meat and vegetables with
plenty of room to spare, heat the oil over high heat until rippling and
brown the roast on all sides for 5 to 7 min., adjusting the heat as
necessary. When almost brown, push the ro ast to one side, add the carrots,
celery, onion, garlic, and bay leaves and cook, stirring, over high heat
until well colored, another 3 to 5 min. Transfer the roast and vegetables
to a roasting pan and set a side. Pour the chicken stick into the skille t
and scrape with a wooden spoon to deglaze the pan drippings. Add the cream
and sherry; bring to a boil over medium-high heat. Cook until sauce is
slightly thickened, about 5 min. Season with pepper and salt (remember that
salt will concentrate in coo king). Pour the sauce into the roasting pan
and bake the pork for 50 min. to an hour (an instant-reading thermometer
inserted into the thickest part should read
160 degrees F).
4. Transfer the pork to a serving platter and let rest for 20 min. To
finish the sauce, puree the contents of the roasting pan by pushing the
sauce and vegetables through a sieve or food mill. Pour into a medium-size
saucepan and bring just to a simmer . Cook over very low heat or a
Flame-Tamer for 5 min. (The sauce will break down if cooked over high
heat.) To serve, cut the roast into 1-inch thick slices and pass the sauce
on the side.
Copyright credit: 1996 by 1992 by Zarela Martinez © 1996 Lifetime
Entertainment Services. All rights reserved.
MC formatted using MC Buster by Barb at PK
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Ask \”What would Jesus do?\” Apply the answer!”