[HCARC] Recipe Exchange

[Gary J - N5BAA]

OK I’ll go first.  To do one of my stuffed pork roasts is really easy, but it tastes and looks so good.

Fruit Stuffed Pork Roast

Take 1/2 a pork loin (the large end is easiest to work with).  Put it on a large cutting board on it’s side with the fat cap either to the left or right.  I am right handed and it works best for me with the fat cap to my left.  Take your sharp boning knife and make a cut about 1/2 –3/4’s of an inch inside of the fat cap straight down until you get to about the same thickness of that you cut inside the fat cap.  Then lay the fat cap flat on the cutting board and turn your knife to the right (backwards if you are left handed) and continue the slice until you get to 1/2 –3/4 inch from the next side and then continue to unroll the roast.  Think about it as if you were unrolling a roll of paper towels that was oval instead of round.  When you have completely unrolled the roast it should be laying pretty much flat.  Then take a hand full of raisins, dried cranberries, dried apples, brown sugar, etc  and spread them out across the whole roast.  Remember to season the roast with salt, pepper, garlic salt to your taste.  This ensures each slice is seasoned.  Then roll the roast back up ensuring that the fat cap is on the outside of the roast.  Take a long length of butchers twine or linen string, etc and slide it under the roast and tie the roll in three places across the roast and once long ways on the roast.  Take about 3-4 slices of bacon and put on top of the fat cap to self baste the roast which keeps it moist and makes the gravy really tasty.  I roast in a 350 convection oven with a remote reading meat thermometer until the roast reads 150 degrees.  Remove from the oven and cover with foil and let the roast coast up to the required 160 degrees.  This completes the cooking and also lets the meat rest before slicing.   An addition to this if making for a holiday presentation if for the last 30 minutes baste the roast with a thick mixture of jellied cranberry sauce, brown sugar and orange juice.  This will give a nice tasty crust on the roast.  You could also lay pineapple rings with a cherry in the hole on top of the roast for the last half hour of cooking.  Fruit goes so well with Pork – they are a natural for each other.   Be Creative – you can use up almost any dried fruit you might have inside the roast.

Gary J
N5BAA
HCARC Secretary 2013/14