Stuffed Porkloin with a Currant Orange Sauce - WECT TV6-WECT.com:News, weather & sports Wilmington, NC

5.7.04

Stuffed Porkloin with a Currant Orange Sauce

Stuffed Porkloin with a Currant Orange Sauce

Recipe by:

Chef Skip Laskody with Harris Teeter

Ingredients

1/4 cup butter

1 cup diced onion

1 cup diced celery

1 tbls. minced garlic

1 tbls. minced shallot

1 1/2 cup diced apples

1 tsp. kosher salt

3/4 tsp. dried sage

fresh black pepper

1 1/2 cups apple juice

1 boneless (2 to 2.5 lbs.) pork loin

1 cup apple juice

1/2 cup water

1/2 dry red wine

1 tsp. orange zest

1/4 orange juice

3 tbls. red currant jelly

2 tsp. cornstarch

1/4 cup port wine

2 1/2 cups prepared stuffing mix

In a large sauce pan combine butter, onion, celery, garlic, shallots, apples, salt, sage, pepper and apple juice. Bring to a boil. Add the stuffing and stir, then cover and remove from heat. Butterfly the roast, season both sides with garlic, salt and pepper. Distribute the stuffing down the center of the roast. Fold the roast back together. Using butcher twine tie the roast together in five areas beginning in the center, then two ties on either side of the center about 2 inches from each other.

Place roast on rack in shallow roasting pan. Roast pork in a 350 degree oven for 1-1.5 hours or until meat thermometer reads 155-160 degrees.

Combine apple juice, water, wine, garlic, shallots, orange peel, red currant jelly in a sauce pan and bring to boil. In a small measuring cup combine the cornstarch and port wine, mix well, pour into the boiling sauce and reduce heat to low until sauce thickens.

Slice roast and douse with sauce.

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