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
olive oil
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.
1 comment:
Everything you talk about sounds so delicous. I ask this...in another post you talk about so many ways to prepare vegetables that are wonderful. Would you share more of them with us?
I want to cook every recipe you put up but my diet would then be pasta and meat.
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