Saturday, May 10, 2008
Stuffed Pork Loin.
1 2 lb pork loin rose cut (ask the butcher to do it for you)
1/2 cup pesto sauce
2 large apples
2 large onions
1/2 cup cooked rice
Salt and Pepper
Splash of brandy or Cognac
Slice the peeled apple and onion thinly. Saute together in a saucepan with some olive oil until they both become creamy and carmelized. Deglaze pan with a touch of cognac and let cool. Stir in the rice.
Unroll the pork loin and salt both sides. Rub the interior with the pesto and then stuff, roll and tie. Rub a little freshly ground pepper on the outside of the roast and put in a shallow pan in a 350 over for about 45 minutes. rest and carve into slices. If the pork is not overcooked the roast will be moist and the inside literally creamy.
Delicous at brunch topped with a poached egg.