Pork Roast With Sausage, Fruit And Nut Stuffing
serves 12
There are those of us who will eat turkey at most any meal and Christmas is as good as any day, for others a ham is an appropriate alternative. Allow me to suggest remaining in the pork family as you try this Spanish flavored roast with sausage, fruit and nuts, quite festive for the holiday.
I’ve attached a nice roasted potato recipe that keeps pork in the family but in a different version.
You’ll Need:
Two 6-rib pork loin roasts (8 1/2 pounds total) Note: this is for 12 servings
1/4 cup pine nuts
1/4 cup walnut halves
1 cup brandy
12 dried apricots
12 pitted prunes
1 teaspoon finely grated orange zest
1 pound sweet Italian sausage, removed from the casings
1/4 cup extra-virgin olive oil
4 garlic cloves, minced
Salt and freshly ground pepper
1 1/2 teaspoons minced thyme
1 1/2 teaspoons minced rosemary
3 tablespoons all-purpose flour
2 cups chicken stock or low-sodium broth
Here’s What To Do:
Preheat the oven to 350°. Spread the pine nuts and walnuts in a pie plate and bake for about 3 minutes, until lightly toasted. Coarsely chop the walnuts.
In a small saucepan, bring the brandy to a simmer. Add the apricots, cover and simmer for 2 minutes. Add the prunes and orange zest. Remove from the heat and let stand for 20 minutes. With a slotted spoon, transfer the fruit to a work surface. Simmer the brandy over moderately high heat until reduced to 1/4 cup, about 7 minutes. Cut the apricots and prunes into quarters.
In a medium nonstick skillet, cook the sausage over moderate heat, breaking it up with a spoon, until almost no pink remains, about 5 minutes. Transfer the sausage to a food processor and process until finely ground. Transfer to a large bowl.
Heat 2 tablespoons of the olive oil in the skillet. Add the garlic and cook over moderate heat until fragrant, about 3 minutes. Add to the sausage in the bowl, along with the nuts, apricots, prunes and the reduced brandy and season with salt and pepper.
Carve a 3 1/2-inch pocket along the length of each roast, sliding the knife between the bones and the meat. Fill the pockets with the stuffing. Put the roasts on a large rimmed baking sheet, rib bones up. Rub the roasts with the remaining 2 tablespoons of olive oil. Sprinkle the roasts with the thyme and rosemary and season with salt and pepper.
Roast the meat for about 1 hour and 45 minutes, rotating the baking sheet halfway through, until an instant-read thermometer inserted in the thickest part registers 140°. Transfer the roasts to a carving board, cover with foil and let rest for 15 to 20 minutes.
Tilt the baking sheet and pour off most of the fat. Put the baking sheet over moderate heat. Sprinkle the flour over the sheet and stir in 1/2 cup of the chicken stock, scraping up the browned bits. Transfer to a medium saucepan and whisk in the remaining 1 1/2 cups of stock. Simmer over low heat, whisking often, until the gravy is thickened and no floury taste remains, about 5 minutes. Pour into a gravy boat.
Carve the roasts into chops. Transfer the chops to plates and pass the gravy at the table.
Time-saver: The stuffed roasts can be refrigerated overnight. Bring to room temperature before roasting.
Wine
Pan-Roasted Fingerling Potatoes with Pancetta
2 pounds fingerling or Yukon Gold potatoes, scrubbed and cut into 1/2-inch rounds
1/4 cup extra-virgin olive oil
1/2 pound thickly sliced Pancetta, cut into 1/3-inch dice
Salt and freshly ground pepper
1 onion, thinly sliced
1/4 cup finely chopped dill
Bring a large saucepan of water to a boil. Add the potatoes and cook until just tender, about 8 minutes. Drain and pat dry.
In a large cast-iron skillet, heat the olive oil. Add the Pancetta and cook over moderate heat until lightly browned, about 3 minutes. Using a slotted spoon, transfer the Pancetta to a bowl.
Add the potatoes to the skillet, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 10 minutes. Add the onion and cook until softened and the potatoes are golden brown, about 10 minutes longer. Stir in the Pancetta and cook for 2 minutes longer. Transfer the potatoes to a bowl. Toss with the dill right before serving.
Time-saver: The potatoes can be kept at room temperature for up to 4 hours. Reheat in a 325° oven before serving.
What Goes With What Wines Selections
Montsant ‘07 Spain (Grenache)
A great value in Spanish wine it’s a blend of Carinena (don’t have a clue), syrah and Garnacha giving it a dark purple color and aromas of blackberry, blueberry, Asian spices and smoked meat with a sweet dark berry preserve flavor. R91 $14.00
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Tinto Pesquera Crianza ’05 Spain (Crianza)
The Crianza is purple with a bouquet of cedar, tobacco, spice and blackberry. It has layers of ripe black fruits, mineral notes, outstanding depth, and a lengthy finish and will age nicely for several years. R91 $27.00
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