Thursday, September 8, 2011

Apricot and Ciabatta Stuffed Pork Roast

With Fall approaching, this dish is perfect for Sunday night supper!

Stuffing Ingredients:
2 cups day old Ciabatta bread, cubed into 1/2 inch pieces and lightly toasted in a pan
1/2 cup apricot preserves (I really prefer Bonne Maman brand)
2 chopped garlic cloves
2 chopped shallots
t bs chopped fresh parsley
1 tbs organge zest
1 tbs chopped fresh sage
2 chopped dried dates or figs
1 cup chicken stock
3 tbs butter

 2-3 pound pork sirloin roast
boil 5 cups of water add one cup of salt, zest of one large orange, 3 dried bay leaves, 5 smashed garlic cloves, 2 tbs cracked pepper. Once boiled allow to cool (ice helps), pour in ziploc bag, add pork and brine for 6 hours.

To make stuffing:
melt butter, saute all the stuffing ingredients and add chicken stock until softened.

Once the roast has brined, rinse it thoroughly and pat dry. with a sharp, thin knife, insert into both ends of roast until the hole meets in the middle. The hole should be about 3 inches wide. With a wooden spoon, stuff the roast with apricot stuffing and wrap with twine like THIS

In a large skillet, add 1/2 cup canola oil until shimmering, pepper the roast and brown it on all sides about 3 minutes per side.

Place roast on a roasting rack over a bed of root veggies and onions, add1 cup chicken stock to the pan and pop in a preheated 350 degree oven.

Roast roughly and hour and a half until thermometer reaches 155. Let the roast have a little rest for about 15-20 minutes before carving and serving with veggies and hot smashed potatoes. 

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