This is the Happy Birthday Pixie Jane!!!! edition of 31 Days of Samhuinn Cooking. My beloved cancer-surviving daughter is 12 years old today! So in her honor I prepared the meal of her choice, the main course being the following.
Hazelnut Crusted Pork Loin Stuffed with Apples
1 5lb boneless pork roast
3 cloves of garlic, minced
1 cup hazelnuts, fine chop
1 cup whole wheat bread crumbs
2 TB fresh rosemary
1 apple, peeled and chopped
1 small red onion, fine chop
1/4 cup whole wheat bread crumbs
1 TB olive oil
1 TB fresh thyme
1 tsp ground coriander
1/2 tsp ground ginger
salt and pepper, to taste
Preheat oven to 350*. Slice roast on side lengthwise until about 3/4in from opposite end and open (like a book). cover in plastic wrap and pound the pork roast until about 3/4in thick. remove plastic and place roast in roasting pan.
Over medium-high heat, saute onion and apple in olive oil until soft. Remove from heat and stir in 1/2 cup bread crumbs, thyme, coriander, ginger, salt and pepper. Let cool.
In a food processor, chop up hazelnuts, rosemary and garlic cloves to a fine meal. Add breadcrumbs and blend with enough olive oil to bind the mixture.
Spoon apple/onion mixture to one half of the pork, wrap up and tie off with kitchen string (or take skewers to hold closed). Cover all sides in hazelnut paste.
Cook according to roast size, about 20 min per pound.
- Yule Cookie Recipes, 2003-2008
- Raising Chickens
- Companion Planting
- Container Gardening
- Non-Toxic Cleaning
- Organic Pest Control
- Gardening by the Moon
- Seasonal Kitchen-August 2008
- Seasonal Kitchen-Summer Solstice 2008, 2009
- Seasonal Kitchen-Samhuinn 2008
- Seasonal Kitchen-Harvest 2008
- Seasonal Kitchen-July 2008