This butterflied loin shows a tasty spiral
when sliced. It makes a special entrée for and elegant
autumn or holiday dinner menu.
Harvest
Loin with Currant Sauce
- 3 pounds boneless pork
loin
1 pound pork sausage
2 small tart green apples, peeled and cubed 1/4-inch
1/2 medium yellow onion, chopped
2 medium carrots, shredded
1 small turnip, shredded
1 tablespoon rosemary, chopped
1 tablespoon ground black pepper
1/4 cup currants
1/2 cup orange juice
1 cup dry red wine
1 tablespoon minced onion
1/2 cup currant jelly
4 cups beef broth
1 tablespoon cornstarch
2 tablespoons water
- Heat oven to 350°F
(175°C)
- Butterfly loin lengthwise;
gently pound with meat mallet to a thickness of 1/4-inch.
- Combine sausage, apples,
chopped yellow onion, carrots, turnip, 1 tablespoon rosemary
and pepper well; spread the sausage mixture evenly over loin.
Roll up loin; tie with butcher twine every 1/2-inch.
- Brown roast in a large
skillet and then remove to shallow roasting pan and roast for
45 minutes to 1 hour, until internal temperature (measured by
a meat thermometer) reads 155°F (approximately 65°C).
Let pork rest for 10 minutes before removing twine and slicing
to serve.
Serves 12.
Rosemary Currant Sauce: Soak currants in orange juice;
set aside. In saucepan, simmer wine and minced onion; reduce
to 1/2 cup and add currant jelly. Add beef broth and simmer to
reduce again by half. Dissolve cornstarch in water, stir into
sauce and bring to a boil. Cook, stirring constantly, until slightly
thickened. Stir in orange juice and currants and one tablespoon
minced rosemary. serve with sliced roast.
Nutrition Facts: Calories
300 calories Protein 29 grams Fat 10 grams Sodium 760 milligrams
Cholesterol 85 milligrams Saturated Fat 3 grams Carbohydrates
17 grams
Recipe provided courtesy
of Pork: The Other White Meat.
