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
olive oil
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.
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
18 October 2011
09 October 2011
Day 9-31 Days of Samhuinn Cooking-Mama Moon's Garlic Stuffed Pork Roast
Over the years our mandatory staple at our Samhuinn feast has been garlic-stuffed pork roast. I'm not a big pork eater until October hits and then I am known to have it at least a few times over the course of the season.
Mama Moon's Garlic Stuffed Pork Roast with Rosemary and Onion
1 pork roast, boneless (tenderloin works too)
garlic cloves, sliced lengthwise (amount is dependent on the size of the roast and your preference)
with a sharp knife pierce the flesh about an inch or so all over and stuff with garlic slivers
in a small bowl mix; (depends on size of roast, measurements below are for a 3-5lb roast)
2 TB chopped rosemary
1 tsp chopped or dried sage
1 tsp chopped or dried thyme
sea salt
pepper
blend and rub down roast with mixture, throw away any extra if cross contaminated by your hands. Then rub down roast with
3TB olive oil
and top roast with
1 onion, sliced into thin rings
Cook in a 325* oven for roughly 20min per pound and until a thermometer inserted into the thickest part of the cut registers a temperature of 160°F for medium doneness (165°F to 170°F for well done).
Mama Moon's Garlic Stuffed Pork Roast with Rosemary and Onion
1 pork roast, boneless (tenderloin works too)
garlic cloves, sliced lengthwise (amount is dependent on the size of the roast and your preference)
with a sharp knife pierce the flesh about an inch or so all over and stuff with garlic slivers
in a small bowl mix; (depends on size of roast, measurements below are for a 3-5lb roast)
2 TB chopped rosemary
1 tsp chopped or dried sage
1 tsp chopped or dried thyme
sea salt
pepper
blend and rub down roast with mixture, throw away any extra if cross contaminated by your hands. Then rub down roast with
3TB olive oil
and top roast with
1 onion, sliced into thin rings
Cook in a 325* oven for roughly 20min per pound and until a thermometer inserted into the thickest part of the cut registers a temperature of 160°F for medium doneness (165°F to 170°F for well done).
03 October 2011
Day 3-31 Days of Samhuinn Cooking-Mama Moon's Pork Chops Stuffed with Apple, Pepper & Gorgonzola
Back in the day I was known as "Mama Moon" on the internet....I was a stay at home mum raising chickens, a small Pixie, gardens full of goodies and living in tune with nature and the seasons. Gods I miss that part of my life! This recipe is one of the dishes I came up with during an obsessive love with blue cheese (that a stomach virus killed a few years back. ;0) )
Mama Moon's Pork Chops Stuffed with Apple, Pepper & Gorgonzola
2 Tb Olive oil
6 large boneless porkchops, at least one inch thick
3-4 Tb butter
2 apples, peeled, cored & chopped
1 large sweet red bell pepper, roasted, cored and seeded & chopped
2 cloves garlic, minced*
2c. gorgonzola, crumbled
To butterfly chops: Slice horizontally through the center about 3/4 of the the chop with a sharp knife leaving the end attached creating a butterfly shape when opened.
At medium high heat add olive oil and chops, then reduce to medium cooking for 5-7 min each side or until done. Set aside.
Still at medium heat, saute the chopped apples, peppers & minced garlic in the butter until tender. Remove from heat and add cheese. Stir slowly until cheese has melted and coated the apples to form a thick, creamy sauce.
Stuff each chop with 1/4 of apple cheese mixture and serve hot.
Serves 6
an option to garlic is to use garlic-infused oil in place of the olive oil.
Mama Moon's Pork Chops Stuffed with Apple, Pepper & Gorgonzola
2 Tb Olive oil
6 large boneless porkchops, at least one inch thick
3-4 Tb butter
2 apples, peeled, cored & chopped
1 large sweet red bell pepper, roasted, cored and seeded & chopped
2 cloves garlic, minced*
2c. gorgonzola, crumbled
To butterfly chops: Slice horizontally through the center about 3/4 of the the chop with a sharp knife leaving the end attached creating a butterfly shape when opened.
At medium high heat add olive oil and chops, then reduce to medium cooking for 5-7 min each side or until done. Set aside.
Still at medium heat, saute the chopped apples, peppers & minced garlic in the butter until tender. Remove from heat and add cheese. Stir slowly until cheese has melted and coated the apples to form a thick, creamy sauce.
Stuff each chop with 1/4 of apple cheese mixture and serve hot.
Serves 6
an option to garlic is to use garlic-infused oil in place of the olive oil.
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