Sunday, December 21, 2008

roast beast

preheat oven to 325.

wash two baking apples (I used Honeycrisp), core, and slice into half dollar sized pieces. mince 4-5 shallots or one small purple onion. mince or press one large clove garlic. combine in bowl with 1 tb dijon mustard, 2 tsp balsamic or cider vinegar, 1 tb each dried rosemary and dried sage, and 3 tb olive oil or bacon fat. add lots of fresh ground black pepper and a pinch or so of salt.
apples, shallots, garlic, herbs, dijon, bacon fat

rinse and pat dry the pork loin. pull off a large sheet of foil and lay it shiny side up in a large baking dish, then place the meat on top. sprinkle with salt and pepper.
use a very sharp knife to cut slits in the meat about an inch apart, a few inches deep. stuff the apple mixture into these slits and then pack the rest around the meat. pull the foil over and fold the ends so it stays sealed.
stuffed with apples

roast covered for about 90 minutes, then open up the foil and roast another hour or until the meat is at 165 degrees with a meat thermometer. I left it in too long, about 3 hours, but it didn't get too dry.
pork loin with honeycrisp apples, garlic and shallots

for gravy:
pour off all the juices and apple pieces into a saucepan and boil until it is reduced to about 2 cups. in a small bowl add a few spoonfuls of the juices to 2 tb cornstarch and blend til it is smooth. pour into the saucepan, add a few spoonfuls of bacon fat or butter, and boil until it thickens.

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