Meats: Stuffed Pork Loin with Roasted Root Vegetables Serves 8
3/4 cup mixed dried fruit (golden raisins, dried cherries, chopped dried apricots)
1 3 pount boneless pork loin (preferable center cut)
4 T evoo
Kosher salt, black pepper
1 1/2 pounds carrots (about 10 medium) peeled, cut into 2" lengths
1 1/2 pounds parsnips (about 10 medium), peeled and cut into 2" lengths
3/4 pound turnips (about 2 med), peeled and cut into bite-size pieces or halved if small
2 sprigs fresh rosemary
heat oven to 400F. Place fruit in med bowl and add enought boiling water to cover, set aside to plump, about 10 mins; drain.
With sharp knife, cut a slit down the middle of the pork loin parallel to the work surface (do no cut all the way through), open like a book. Fill with dried fruits, close loin, tie with kitchen twine.
Heat 1 T evoo in large skilled over med-high heat. Season pork with 1 t salt, 1/2 t pepper. Cook, turning occasionally, until browned on all sides, 5-6 minutes.
Meanwhile on a rimmed baking sheet, toss vegs with rosemary, remaining 3 T oil, 1 t salt, 1/2 t pepper. Nestle pork in vegs, transfer to oven, roast, tossing the veg occasionally, until tender and pork registers 145F, 35-40 minutes. Let rest 10 mins before slicing. Serve w veg & drippings.
(Loin may be stuffed day ahead; veg may be peeled day ahead. Refrigerate separately.)
1 3 pount boneless pork loin (preferable center cut)
4 T evoo
Kosher salt, black pepper
1 1/2 pounds carrots (about 10 medium) peeled, cut into 2" lengths
1 1/2 pounds parsnips (about 10 medium), peeled and cut into 2" lengths
3/4 pound turnips (about 2 med), peeled and cut into bite-size pieces or halved if small
2 sprigs fresh rosemary
heat oven to 400F. Place fruit in med bowl and add enought boiling water to cover, set aside to plump, about 10 mins; drain.
With sharp knife, cut a slit down the middle of the pork loin parallel to the work surface (do no cut all the way through), open like a book. Fill with dried fruits, close loin, tie with kitchen twine.
Heat 1 T evoo in large skilled over med-high heat. Season pork with 1 t salt, 1/2 t pepper. Cook, turning occasionally, until browned on all sides, 5-6 minutes.
Meanwhile on a rimmed baking sheet, toss vegs with rosemary, remaining 3 T oil, 1 t salt, 1/2 t pepper. Nestle pork in vegs, transfer to oven, roast, tossing the veg occasionally, until tender and pork registers 145F, 35-40 minutes. Let rest 10 mins before slicing. Serve w veg & drippings.
(Loin may be stuffed day ahead; veg may be peeled day ahead. Refrigerate separately.)
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