Hi everyone, it's a beautiful day on the Mountain. I want to start by saying thank you to the dogs' Auntie Jeannie for sending the cute hat to the kids. Let's get ready for Winter with some comfort food fit for company.
Ingredients for Stuffed Loin of Pork
1 loin of pork
1 c. diced onion
6 links spicy breakfast sausage broken into small pieces
2 c. chicken broth
1/2 c. dried cranberries
1/2 c. chopped celery
3 T. butter
4 c. dried bread cubes
1 t. chopped thyme
2 T. finely chopped sage
2 t. salt
1 t. pepper
( or season to taste)
Ingredients for tamarind sauce
1 c. orange juice
1 c. water
1 1/3 c. sugar
1/4 c. marsala wine
1/8 c. basamic vinigar
1/3 c. dried cranberries
1/2 c. chopped dried apples
1/3 cup plumb preserves
3 T. butter
1/2 c. wet tamarind (usually found in specialty Indian food stores)
Simmer first 3 ingredients for 15 min. on low heat, strain and return liquid to pot disregarding all fiber and seeds left behind by tamarind. Add all remaining ingredients and simmer until thick and bubbly,(about 25 minutes)
In Large pot brown onions, celery and spicy sausage. Add one c. chicken broth and simmer 'till vegies are soft. Add spices, dried cranberries, 3 T.butter and simmer 10 more minutes. Add 1 more c. chicken broth and bread cubes. Take off heat and cover, and let rest . Prepare pork loin by laying cleaned pork on cutting board. Splay out meat by making shallow long cuts along the center. Lay the meat on a large sheet of foil while stuffing. Stuff down the center and fold beat up around the edges to create a pocket for the stuffing. Wrap in the foil so all meat is covered, and place in roasting pan with the seam up. Bake for 45 minutes in 365' oven or until meat is cooked through. Let rest for 15 minutes in foil. Uncover, plate and drizzle tamarind sauce over top. This dish pairs well with garlic mashed potatoes and favorite green salad to start. Indulge!
Stay well, and Foodpusher will visit again soon.
