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Ingredients
- 1/2 lb Italian sausage, removed from tube & chopped
- 1 tsp chopped garlic
- 10 oz. frozen spinach, cooked & drained
- 1/2 tsp rosemary
- 1 envelope onion-mushroom or beefy onion soup mix
- 1/4 teaspoon ground black pepper
- 1/2 cup fresh bread crumbs
- 2-1/2 to 3 pound top loin or center cut boneless pork roast
- 1/2 cup slivered almonds, toasted
- salt, pepper, garlic & onion powder
- 2 eggs, slightly beaten
- 1 small onion, thinly sliced
- 2 tbsp finely chopped parsley (or so)
- 1 stalk celery, cut into 1/2" thick slices
- 2 tsp thyme leaves
- 2 carrots, cut into 1/2" thick slices
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Recipe Info
Category : Pork & Veal
Rating : 0
Contributor : marc
Print Recipe
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Directions
1/4 to 1/2 cup water
1/2 cup bourbon
1-1/2 cups reduced-sodium chicken broth
4 sprigs fresh thyme (or equivalent dried Penzeys)
1/2 of a sprig fresh rosemary (or equivalent dried Penzeys)
1. For stuffing: In large bowl, thoroughly combine soup mix, spinach, sausage, bread crumbs, almonds, eggs and spices. Set aside.
2. Preheat oven to 350 degree F. Trim excess fat from pork roast. Butterfly the meat by making a lengthwise cut down center of meat, cutting to within 1/2 inch of the other side. Spread open. Place a knife in the "V" of the first cut. Cut horizontally to the cut surface and away from the first cut to within 1/2 inch of the other side of the meat. Repeat on opposite side of "V". Spread these sections open. Place pork open on a cutting board; cover with plastic wrap. Starting from the center, gently pound pork evenly until 1/2 inch thick (about a 12x9-inch rectangle).
3. Spoon stuffing in an even layer onto pork, leaving a 1-inch space on each long side. Starting from one of the long sides, roll pork into a spiral. Using 100 percent cotton string, tie the pork loin at even intervals until the whole pork loin is evenly shaped and tied. Sprinkle with salt, pepper, garlic & onion powder.
4. In a roasting pan, combine onion slices, carrot, and the sliced 2 stalks celery; place a rack over the vegetables. Place roast on top of rack (tuck vegetables under the roast). Insert an oven-going meat thermometer into center of roast. Roast for 1-1/2 to 2 hours or until thermometer registers 165 degree F.
5. Remove roast and vegetables from roasting pan, reserving drippings. Cover roast and let stand for 10 to 15 minutes (which is fine 'cause you're prepping the gravy.)
6. Meanwhile, for sauce: Stir bourbon into reserved drippings in roasting pan, scraping to loosen browned bits. Transfer mixture to a medium saucepan. Bring to boiling; boil gently for 3 to 4 minutes or until mixture is thickened, stirring constantly.
7. Stir in chicken broth, thyme, and rosemary. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove and discard thyme and rosemary sprigs (if using fresh.) Cool slightly. Pour broth mixture into a food processor; cover and process until nearly smooth.
8. To serve, cut meat into 1/2- to 3/4-inch-thick slices. Serve meat and vegetables with sauce. Makes 8 servings.
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