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					             HOMEGROWN ONTARIO STUFFED PORK LOIN
                                          (Photo Available)

Tender Ontario pork loin wraps around a stuffing of double smoked Ontario bacon, fresh apples,
mushrooms and leeks in this delectable dinner roast. Easy to prepare and quick to cook, this dish
is perfect for entertaining and will have guests marveling at your culinary prowess.

Suggested wine pairing: Southbrook Triomphe Chardonnay
Courtesy of Wines of Ontario & Mark Moffat Sommelier, Dine N Vines


Pork:
1/2 cup         chopped double smoked Homegrown Ontario bacon                                  125 mL
                or 1/4-inch (5 mm) diced double smoked Homegrown Ontario pork
                loin, diced
1 cup           chopped leeks                                                                  250 mL
1 cup           chopped, peeled and cored apples                                               250 mL
1/2 cup         chopped celery                                                                 125 mL
1/2 cup         chopped mushrooms (cremini or button)                                          125 mL
1 tbsp          chopped fresh thyme                                                             15 mL
1 tsp           salt, divided                                                                    5 mL
1 tsp           cracked black pepper, divided                                                    5 mL
1/2 cup         fresh or dried bread crumbs                                                    125 mL
1/4 cup         chopped fresh parsley                                                           50 mL
3 lb            Homegrown Ontario pork double loin                                              1.5 kg

Sauce:
2 tbsp          butter, divided                                                                 30 mL
1/2 cup         diced shallots                                                                 125 mL
1/2 tsp         chopped fresh thyme                                                              2 mL
1 cup           Port                                                                           250 mL
1 cup           chicken broth                                                                  250 mL

Preheat oven to 350 F (180 C).

In a large skillet on medium heat, cook bacon until browned, transfer to plate. Drain all but 1 tbsp
(15 mL) of rendered fat from the pan. Add leeks, apples, celery, mushrooms, thyme, half of the
salt and pepper; cooking until tender and golden, about 8 minutes. Let cool and toss with bread
crumbs, bacon and parsley.

Place filling in the centre of a double loin; tie to secure. Sprinkle pork with remaining salt and
pepper and place in roasting pan.

Place roasting pan in the centre of the oven until the roast is cooked through, about 75 minutes.
Let rest, tented with foil, for 10 minutes before slicing.

In skillet over medium high heat, melt half of the butter; cook shallots and thyme until tender and
starting to brown, about 5 minutes. Pour in Port and cook until reduced by half. Pour in chicken
broth and cook for 5 minutes. Remove pan from heat, add remaining butter and stir until melted (it
will thicken and bind the sauce). Serve with sliced pork roast.

Makes 8 to 10 servings.

*Tip: If you do not have Port, substitute with a sweet red wine.
Per Serving: about 320 cal, 27 g pro, 17 g total fat (7 g sat fat), 10 g carb, 1 g fibre, 75 mg chol,
490 mg sodium. %RDI: iron 10%, calcium 4%, vit A 10%, vit C 10%

Source: Homegrown Ontario (www.homegrownontario.ca)

				
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Jun Wang Jun Wang Dr
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