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| Holiday Classic Dinner
Apricot Pecan Stuffed Pork Loin
Roasted Potatoes, Carrots & Leeks
Spinach Salad w/ Apple Onion Vinaigrette
Centerpiece Rolls
Apricot Pecan Stuffed Pork Loin
The bourbon sauce for this roast requires "flaming" on the cooktop before pouring over the pork an baking. This is to burn off the alcohol and to prevent the sauce from flaming in the oven. (Beware: Skipping this step could mean a call to the fire department!)
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| 1 1/2 cups of dried apricot halves
1/2 cup of pecans
1 clove garlic
1/2 teaspoon of salt
1/4 teaspoon of pepper
2 tablespoons of dried thyme, divided
one 5 pound boneless rolled pork loin roast, well trimmed
1 cup of bourbon
1 cup of chicken broth
1/4 cup of whipping cream
1/4 teaspoon of salt |
Position knife blade in Food Processor bowl, add the first 5 ingredients, and process until coarsely chopped. Add 1 tablespoon of thyme, 1 tablespoon molasses and 2 tablespoons of oil; process until mixture is finely chopped, but not smooth.
Remove pork loin halves from elastic net. (there should be 2 pieces.) Trim excess fat. Make a cut lengthwise down the center of each pieces, cutting to, but not through, bottom. Starting from center cut, slice horizontally toward 1 side, stopping 1/2 inch from edge. Repeat on opposite side. Unfold meat so that it's flat. Repeat with other loin half.
Flatten to 1/2 inch thickness, using a meat mallet or rolling pin. Repeat with remaining loin half.
Spread apricot mixture evenly on top of pork. Roll each loin half, separately, jellyroll fashion, starting with long side. Secure with string, and place seam side down, in a shallow roasting pan . Brush with remaining 2 tablespoons oil; sprinkle with remaining 1 tablespoon thyme.
Bring bourbon, chicken broth, and remaining 3 tablespoons molasses to a boil in a large saucepan. Remove from heat. Carefully ignite bourbon mixture with a long match. when flame die, pour over pork roasts.
Bake at 350ºF. for 1 to 1 1/2 hours or until meat thermometer inserted in thickest portion registers 160º. Remove pork from pan, reserving drippings in pan, and keep warm.
Add whipping cream and salt to pan drippings, cook over medium high heat, stirring constantly, until slightly thickened.
Slice pork, and serve with sauce. Yield 10 servings
Here's how to flame the not-to-be-missed bourbon sauce. Heat bourbon mixture in a saucepan over medium high heat until hot; remove from heat. Carefully ignite mixture with a long (fireplace)match, and allow to burn until extinguished.
Roasted Potatoes, Carrots & Leeks click to open recipe
Spinach Salad w/Apple Onion Vinaigrette
Slice spinach leaves into emerald ribbons. They're not only pretty but easier to eat.
2 10 ounce packages of fresh spinach
1/2 cup of sugar
1/2 cup of apple cider vinegar
1 teaspoon of grated purple onion
1/2 teaspoon of dry mustard
1/2 teaspoon of salt
1/4 cup of vegetable oil
3/4 cup of finely chopped, unpeeled red apple
garnish: purple onion slices
Remove stems from spinach; wash leaves thoroughly, and pat dry. Set aside.
Combine sugar and next 4 ingredients, stirring with a wire whisk. Gradually add oil, whisking rapidly until thoroughly blended. Stir in chopped apple.
Stack several spinach leaves together, roll tightly. Slice at 1/4 inch intervals, forming "ribbons." Repeat with remaining leaves.
Arrange spinach on individual plates; drizzle with dressing. garnish, if desired. Yield 10 servings
Centerpiece Rolls
1 large egg, lightly beaten
1 tablespoon of water
one 25 ounce package of frozen roll dough, thawed
Toppings: poppy seeds, caraway seeds, dillseeds, dried basil, dried thyme, dried marjoram, cornmeal, oats
Combine egg and water. Brush top of each unbaked roll with egg mixture, and sprinkle with desired toppings.
Arrange all but 5 unbaked rolls in a greased baking sheet. Knead remaining 5 rolls together and divide dough in half. With hands, form each portion into a rope long enough to go around the cluster. Twist the rope together, and wrap around cluster, pressing edges to seal.
Let rise in a warm place (85º), free from drafts, 1 hour or until dough is doubled in bulk.
Bake at 350ºF. for 15 minutes or until lightly browned. Yield 1 loaf
Simple Shortcuts
Assemble pork loin the night before. Prepare basting liquid just before baking the pork.
Wash and store spinach in a plastic bag in the refrigerate the day before. The apple vinaigrette can also be made a day ahead.
Cut vegetables in advance, and place in a bowl of water to prevent discoloration. Drain before baking.
Bake and freeze Centerpiece Rolls up to one month ahead. Thaw and reheat in aluminum foil at 350ºF. for 15 minutes or until hot.
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