Apricot-Pistachio Rolled Pork Roast

Made this for Easter again...It's still a BIG hit.  Love it! ;)

Ingredients

1 single uncut boneless pork loin roast (4 lb)

1/2 cup chopped dried apricots

1/2 cup chopped pistachio nuts

2 cloves garlic, finely chopped

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup apricot brandy or apricot nectar

1 tablespoon butter or margarine

1/4 cup coarsely crushed cracker crumbs

2 tablespoons chopped pistachio nuts

1/4 teaspoon garlic salt

1/4 cup apricot preserves 

 

Directions

• To cut pork roast into a large rectangle that can be filled and rolled, cut lengthwise about 1/2 inch from top of pork to within 1/2 inch of opposite edge; open flat. Repeat with other side of pork, cutting from the inside edge to the outer edge; open flat to form rectangle.
• Sprinkle apricots, 1/2 cup nuts, the garlic, salt and pepper over pork to within 1 inch of edge. Tightly roll up pork, beginning with short side. Secure with toothpicks, or tie with string. Pierce pork all over with metal skewer. Brush brandy over entire surface. Let stand 15 minutes. Brush again with remaining brandy. Cover and refrigerate at least 2 hours but no longer than 24 hours.
• Heat oven to 325°F. Place pork, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of pork. Roast uncovered 1 hour 30 minutes.
• Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in cracker crumbs, 2 tablespoons nuts and garlic salt; cook and stir 1 minute. Cool slightly.
• Brush preserves over pork. Sprinkle with crumb mixture. Roast uncovered 30 to 60 minutes longer or until thermometer reads 160°F. Cover and let stand 15 minutes before serving for easier carving.  

 

Black Bean Stew (serves 5-6)

·         2 cans black beans

·         1 to 1 ½ lbs bacon 

·         4 small red potatoes, cubed

·         ¼ C olive oil

·         12 oz. baby onion (1/2 large onion)

·         2 celery stalks, thickly sliced

·         2 tsp paprika

·         5 oz. chorizo sausage, cut into chunks (or other sausage)

·         2 ½ C chicken or vegetable stock

·         2 green bell peppers, seeded and cut into large pieces

·         salt and pepper to taste

Preheat the oven to 325.

Cut the bacon into chunks.

Heat the oil in a large frying pan and sauté the onions and celery for 3 minutes. Add the bacon and sauté for 5 minutes. Add potatoes and sauté for 5-10 more minutes, until the bacon is browned.

Add the paprika and chorizo and cook for another 2 minutes. Transfer to an ovenproof dish with the beans and combine.

Add the stock to the pan and bring to a boil. Season lightly, the pour over the meat and beans. Cover and bake for 1 hour.

Stir the green peppers into the stew and return to the oven for 15 minutes more. Serve hot.

Source: Mediterranean: food of the sun

Prosciutto-Wrapped Pork Loin with Roasted Apples (serves 8)

Filling

·         1 oz (1 cup) dried whole porcini mushrooms

·         2 oz (3/4 cup) dried apples

·         1 lb kale, bottom stems trimmed

·         2 tsp kosher salt plus more

·         2 Tbsp unsalted butter

·         1 C minced onion

·         1 Tbsp finely minced garlic

·         1 1/2 tsp dried thyme

·         1 1/2 tsp dried rosemary

·         2 Tbsp apple juice

·         1/2 tsp freshly ground black pepper

·         1/2 lb ground pork

Place dried mushrooms and dried apples in separate small bowls. Add 1 cup boiling water to each bowl. Let mushrooms and apples soak until very soft, about 30 minutes. Strain mushrooms. Cover and chill soaking liquid (about 3/4 cup). Drain apples, discarding soaking liquid. Finely chop mushrooms and apples, combine in a small bowl, and set mushroom and apple mixture aside.

Meanwhile, blanch kale in boiling salted water just until wilted, about 1 minute. Using tongs, transfer kale to a rimmed baking sheet. Refrigerate until cool. Remove any large, tough ribs.

Melt butter in a large skillet over medium heat. Add onion; cook, stirring often, until soft and lightly golden, about 8 minutes. Add mushrooms and apples; cook, stirring occasionally, until flavors meld, about 5 minutes. Stir in garlic, thyme, and rosemary; cook for 1 minute. Add brandy and cook until liquid is absorbed, about 1 minute. Stir in 2 tsp. salt and 1/2 tsp. pepper. Transfer mixture to a bowl and let cool completely. Add ground pork and stir to combine well.

Pork

·          1 (trimmed) 2 1/2 to 3-lb. pork loin

·         1 tsp kosher salt plus more for seasoning

·         1/2 tsp freshly ground black pepper plus more for seasoning

·         3 oz thinly sliced prosciutto

·         5 sprigs rosemary

·         4 medium apples (such as Granny Smith or Fuji), quartered, or 8 small apples, halved

·         3 Tbsp unsalted butter, divided

·         2 Tbsp extra-virgin olive oil

·         1 C apple juice

·         1/2 C low-salt chicken stock

To butterfly, put pork loin on a work surface with short end facing you. Holding a long, thin sharp knife parallel to work surface and beginning along one long side, cut 1/2" above underside of roast. Continue slicing inward, pulling back the meat with your free hand and unrolling the roast like a carpet, until the entire loin is flat. Cover with a sheet of plastic wrap. Using a meat mallet, pound to an even thickness.

Uncover pork. Season with 1 tsp. salt and 1/2 tsp. pepper. Place kale leaves on top of loin in an even layer, overlapping as needed and leaving a 1" border. Spread filling on top of kale. Roll pork into a tight cylinder. Wrap one layer of prosciutto around roast. Tie roast securely with kitchen twine in 1" intervals. Tuck rosemary sprigs under twine, spacing apart. DO AHEAD: Pork roast can be made 1 day ahead. Cover and chill. Let stand at room temperature for 1 hour before continuing.

Preheat oven to 400 degrees F. Place apples in a roasting pan. Melt 1 Tbsp. butter with oil in a large skillet. Brown pork on all sides, about 5 minutes total, then set on top of apples in pan. Add cider and 1/2 cup water to skillet and bring to a boil, scraping up browned bits. Pour mixture into roasting pan. Roast pork until an instant-read thermometer inserted into center of loin registers 140 degrees F (it will be cooked medium but still slightly pink), about 1 hour 40 minutes. Let roast rest for at least 20 minutes and up to 2 hours.

Put roast on a platter. Reserve apples from roasting pan; spoon off fat from juices in pan. Place pan on top of stove over medium-high heat. Add chicken stock. Pour in reserved mushroom liquid, leaving any sediment behind, and cook, scraping bottom of pan to release any browned bits, until slightly thickened, about 5 minutes. Whisk in remaining 2 Tbsp. butter and season to taste with salt and pepper. Strain sauce; slice pork. Serve sauce and apples alongside sliced pork.

Source: http://pattietierney.blogspot.com/2011/09/prosciutto-wrapped-pork-loin-with.html