3 tablespoons olive oil
1 large onion, finely chopped
2 sour apples, peeled, cored and chopped
fresh rosemary or sage (about 10 leaves sage or 2 small rosemary twigs)
2 cups white bread cubes, crust less
1 egg, beaten
2 tablespoons butter
Salt and pepper to taste
about 1 cup chicken broth (more if needed)
3 oz pork loin, roll cut
Preheat oven to 375.
Roll cut the pork loin.
In a large skillet, heat the olive oil over medium heat.
Add the onion, apples and rosemary or sage. Saute until softened.
Remove from the heat and gently stir in the bread, egg, butter, salt and pepper.
Add the chicken broth gradually until everything is well moistened.
Let the stuffing mixture cool completely before putting it in the pork loin.
Lay your pork on a working surface and add stuffing, making sure it’s spread evenly.
Roll the pork over the stuffing, ending with the seam down and fat side up.
Lightly score the fat with a sharp knife.
Tightly tie the pork roast up with butcher’s twine, season it with more salt and pepper, and transfer to a non stick roasting pan.
Roast for about 90 minutes.
Remove from the oven and let rest for about 20 minutes before slicing.
Serve with crispy potato roast.
Crispy Potato Roast
5 tablespoons butter, melted
5 tablespoons extra-virgin olive oil
10 medium russet potatoes, peeled
Coarse salt
1 small onion, peeled and very thin sliced julienne
1/4 teaspoon red pepper flakes
a few fresh thyme sprigs
a couple of fresh rosemary sprigs
1/2 teaspoon black peppercorns
3 oz bacon, cubed
Mix oil and melted butter in a small dish. Set aside.
Brush a round baking dish with a little of the butter/oil mixture.
Preheat oven to 375 F = 190 C.
Slice the potatoes as thin as possible crosswise (the thinner, the crispier).
Arrange potatoes in circle in the baking dish.
Wedge onions in between potato slices.
Brush more butter and oil mixture.
Sprinkle salt, pepper flakes, peppercorns and sesame seeds.
Bake for 1 hour and 25 minutes uncovered.
While baking, check potatoes every 1/2 hour and brush more oil/butter mixture.
Separate the slices with a knife if you need to.
Depending on your oven you may need to adjust the oven temperature.
While potatoes are baking, brown the bacon in a skillet.
Drain on a paper towel and set aside.
Remove potatoes from oven.
Sprinkle bacon and stuff some throughout the potatoes too.
Lay the thyme and rosemary sprigs on top of potatoes.
Bake for an additional 35 minutes
Remove from oven.
Sprinkle on a little more salt.
Serve immediately, simple or with sour cream.
Make this a main dish by serving it with a bowl of salad.
1 large onion, finely chopped
2 sour apples, peeled, cored and chopped
fresh rosemary or sage (about 10 leaves sage or 2 small rosemary twigs)
2 cups white bread cubes, crust less
1 egg, beaten
2 tablespoons butter
Salt and pepper to taste
about 1 cup chicken broth (more if needed)
3 oz pork loin, roll cut
Preheat oven to 375.
Roll cut the pork loin.
In a large skillet, heat the olive oil over medium heat.
Add the onion, apples and rosemary or sage. Saute until softened.
Remove from the heat and gently stir in the bread, egg, butter, salt and pepper.
Add the chicken broth gradually until everything is well moistened.
Let the stuffing mixture cool completely before putting it in the pork loin.
Lay your pork on a working surface and add stuffing, making sure it’s spread evenly.
Roll the pork over the stuffing, ending with the seam down and fat side up.
Lightly score the fat with a sharp knife.
Tightly tie the pork roast up with butcher’s twine, season it with more salt and pepper, and transfer to a non stick roasting pan.
Roast for about 90 minutes.
Remove from the oven and let rest for about 20 minutes before slicing.
Serve with crispy potato roast.
Crispy Potato Roast
5 tablespoons butter, melted
5 tablespoons extra-virgin olive oil
10 medium russet potatoes, peeled
Coarse salt
1 small onion, peeled and very thin sliced julienne
1/4 teaspoon red pepper flakes
a few fresh thyme sprigs
a couple of fresh rosemary sprigs
1/2 teaspoon black peppercorns
3 oz bacon, cubed
Mix oil and melted butter in a small dish. Set aside.
Brush a round baking dish with a little of the butter/oil mixture.
Preheat oven to 375 F = 190 C.
Slice the potatoes as thin as possible crosswise (the thinner, the crispier).
Arrange potatoes in circle in the baking dish.
Wedge onions in between potato slices.
Brush more butter and oil mixture.
Sprinkle salt, pepper flakes, peppercorns and sesame seeds.
Bake for 1 hour and 25 minutes uncovered.
While baking, check potatoes every 1/2 hour and brush more oil/butter mixture.
Separate the slices with a knife if you need to.
Depending on your oven you may need to adjust the oven temperature.
While potatoes are baking, brown the bacon in a skillet.
Drain on a paper towel and set aside.
Remove potatoes from oven.
Sprinkle bacon and stuff some throughout the potatoes too.
Lay the thyme and rosemary sprigs on top of potatoes.
Bake for an additional 35 minutes
Remove from oven.
Sprinkle on a little more salt.
Serve immediately, simple or with sour cream.
Make this a main dish by serving it with a bowl of salad.
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