Roasted Alberta Pork With Sage Berry Stuffing
Ready In: 2 hrs 20 mins
Serves: 10
Ingredients
- 1 cup dried cranberries
- 1⁄3 cup apple cider
- 1⁄2 cup hazelnuts
- 1⁄4 cup butter
- 2 large shallots, minced
- 1 tablespoon chopped fresh sage
- salt and pepper
- 3 cups coarse fresh breadcrumbs
- 2 tablespoons chopped fresh parsley
- 3 lbs boneless pork loin roast
- 1 tablespoon canola oil
- 1 1⁄2 teaspoons all-purpose flour
- 1 1⁄2 teaspoons butter, softened
- 4 shallots, minced
- 2 garlic cloves, minced
- 1 cup white wine
- 1 cup low sodium chicken broth
- 1⁄4 teaspoon pepper
Directions
- In small bowl, combine cranberries and cider.
- Cover and microwave on high for 1 minute.
- Set aside to let cool.
- Spread hazelnuts on rimmed baking sheet; toast in 350° F oven for about 8 minut6es.
- Transfer to clean tea towel and rub off most of the skins.
- Let cool; chop and set aside.
- Meanwhile melt butter in skillet oer medium-low heat; cook shallots, sage and half of each of the salt and pepper, stirring often until shallots are softened, about 5 minutes.
- In large bowl, toss together bread crumbs, cranberry mixture, hazelnuts, shallot mixture and parsley.
- Set aside.
- Place pork, fat side up, on cutting board.
- Cut loin in half almost but not all the way through.
- Open like book so loin lies almost flat.
- Starting in centre of opened loin, with knife parallel to, cut in half on left side almost but not all the way through.
- Repeat on right side.
- Open flat to form one large piece.
- Cover with waxed of parchment paper.
- With mallet, pound to even thickness.
- Sprinkle with half each of the remaining salt and pepper.
- Leaving 1 inch border on 1 short side, evenly spread stuffing over meat.
- Starting at other short side, tightly roll-up jelly-roll style.
- Tie with string to secure.
- Place on rack in roasting pan.
- Brush with oil; sprinkle with remaining salt and pepper.
- Roast in 375° F oven until golden and meat thermometer registers 160° F about 1 hour 20 minutes.
- Cover with foil.
- Let stand for 15 minutes.
- Carve into 1/2 inch thick slices.
- Remove string.
- Sauce: Meanwhile, in small bowl, stir flour with butter; set aside.
- Skim off fat in roasting pan.
- Place pan over medium heat; cook shallots and garlic, stirring until softened, about 3 minutes.
- Add wine; bring to oil over high heat, scraping up any brown bits from bottom of pan.
- Boil until reduced by half, about 3 minutes.
- Stir in stick and pepper; return to oil.
- Stir in flour mixture and cook, stirring, until thickened, about 5 minutes.
- Strain into gravy boat, pressing to extract all juices.
- Serve with pork.
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