Pork Roast with Sausage, Fruit and Nut Stuffing

Name: Pork Roast with Sausage, Fruit and Nut Stuffing
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters brandy; 12 dried apricots; 1 teaspoon finely grated clementine zest; 3 Tbsps all-purpose flour; 4 garlic cloves, minced; 454 grams butifarra or sweet Italian sausage, meat removed from the casings; 473 milliliters chicken stock or low-sodium broth; 59 milliliters extra-virgin olive oil; 59 milliliters pine nuts; 12 ribs pork loin roasts (8 1/2 pounds total); 12 pitted prunes; 2 teaspoons minced rosemary; 12 servings Salt and freshly ground pepper; 2 teaspoons minced thyme; 59 milliliters walnut halves

One serving contains 311 calories, 8g of protein, and 20g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 12. Not It will be a hit at your Thanksgiving event. Head to the store and pick up flour, apricots, thyme, and a few other things to make it today. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 3 hours and 30 minutes.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Spread the pine nuts and walnuts in a pie plate and bake for about 3 minutes, until lightly toasted. Coarsely chop the walnuts.

Ingredients you will need

Pine Nuts

Walnuts

Spread

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Oven

In a small saucepan, bring the brandy to a simmer.

Ingredients you will need

Brandy

Equipment you will use

Sauce Pan

Add the apricots, cover and simmer for 2 minutes.

Ingredients you will need

Apricot

Add the prunes and clementine zest.

Ingredients you will need

Clementine

Prunes

Remove from the heat and let stand for 20 minutes. With a slotted spoon, transfer the fruit to a work surface. Simmer the brandy over moderately high heat until reduced to 1/4 cup, about 7 minutes.

Ingredients you will need

Brandy

Fruit

Equipment you will use

Slotted Spoon

Cut the apricots and prunes into quarters.

Ingredients you will need

Apricot

Prunes

In a medium nonstick skillet, cook the sausage over moderate heat, breaking it up with a spoon, until almost no pink remains, about 5 minutes.

Ingredients you will need

Sausage

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Frying Pan

Transfer the sausage to a food processor and process until finely ground.

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Sausage

Equipment you will use

Food Processor

Transfer to a large bowl.

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Bowl

Heat 2 tablespoons of the olive oil in the skillet.

Ingredients you will need

Olive Oil

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Frying Pan

Add the garlic and cook over moderate heat until fragrant, about 3 minutes.

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Garlic

Add to the sausage in the bowl, along with the nuts, apricots, prunes and the reduced brandy and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Apricot

Sausage

Brandy

Prunes

Nuts

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Bowl

Carve a 3 1/2-inch pocket along the length of each roast, sliding the knife between the bones and the meat. Fill the pockets with the stuffing.

Ingredients you will need

Stuffing

Meat

Equipment you will use

Knife

Put the roasts on a large rimmed baking sheet, rib bones up. Rub the roasts with the remaining 2 tablespoons of olive oil.

Ingredients you will need

Olive Oil

Dry Seasoning Rub

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Baking Sheet

Sprinkle the roasts with the thyme and rosemary and season with salt and pepper.

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Salt And Pepper

Rosemary

Thyme

Roast the meat for about 1 hour and 45 minutes, rotating the baking sheet halfway through, until an instant-read thermometer inserted in the thickest part registers 14

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Meat

Equipment you will use

Baking Sheet

Kitchen Thermometer

Transfer the roasts to a carving board and let rest for 15 to 20 minutes.

Tilt the baking sheet and pour off most of the fat.

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Baking Sheet

Put the baking sheet over moderate heat.

Equipment you will use

Baking Sheet

Sprinkle the flour over the sheet and stir in 1/2 cup of the chicken stock, scraping up the browned bits.

Ingredients you will need

Chicken Stock

All Purpose Flour

Transfer to a medium saucepan and whisk in the remaining 1 1/2 cups of stock. Simmer over low heat, whisking often, until the gravy is thickened and no floury taste remains, about 5 minutes.

Ingredients you will need

Gravy