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La Belle Cuisine - More Pork Recipes

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Pork Roast with
Corn Bread-Apple Dressing

 

 

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Pork Roast with
Corn Bread-Apple Dressing

Saveur # 62

Saveur - One Year Subscription 

Serves 6

"This is our adaptation of an autumn dish that chef Eric Mann,
of the Bear Cafe in New York's Hudson River valley, made for us."

4 ounces slab bacon, finely diced
2 tablespoons butter
1 small yellow onion, peeled and chopped
1 rib celery, trimmed and chopped
1 fuji or other crisp, juicy apple,
peeled, cored, and chopped
1/4 cup shelled pecans, toasted and chopped
Leaves from 4 sprigs thyme, chopped
Leaves from 1 sprig sage, chopped
2 cups crumbled corn bread
1/4 teaspoon cayenne
1/3 cup chicken stock
Salt and freshly ground black pepper
One 4-pound pork loin rib roast, chine bones
cracked,  rib bones frenched

1. Preheat oven to 350 degrees F. Fry bacon in a large skillet over medium heat until crisp, 8–10 minutes; transfer with a slotted spoon to a large
bowl. Increase heat to medium-high and add butter to bacon fat in
skillet; then add onions and celery and sauté until golden, 6–8 min-
utes. Add apples, pecans, thyme, and sage and cook until apples
soften, 3–5 minutes; transfer to bowl with bacon. Add corn bread,
cayenne, stock, and salt and pepper to taste to bowl and toss well.
2. Put pork on a cutting board with tips of ribs pointing straight up. Using
a long, sharp knife, cut along length of loin where loin meets ribs until
you reach about three-quarters of the way down loin; then, without
completely detaching loin from ribs, begin slicing loin, "unrolling"
it into a wide 1"-thick slab.
3. Season loin with salt and pepper. Spread dressing over meat, roll up
jelly-roll style to ribs, then tie with kitchen twine. Season with salt and
pepper, transfer to a roasting pan meat side up, and roast until internal
temperature registers 160 degrees F, 60–70 minutes. Loosely cover
 roast with foil and set aside to rest for 15 minutes before carving.
Serve with roasted root vegetables, if you like.


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