Roasted Alberta Pork With Sage Berry Stuffing Recipes

ROASTED PORK WITH SAGE, ROSEMARY, AND GARLIC

Steps:

• Preheat the oven to 375°F. Using a long knife with a thin blade or a clean sharpening steel, make a channel lengthwise through the center of the loin running from one end to the other.
• Mix the chopped sage and rosemary in a small bowl. Add the minced garlic and 1 tablespoon oil. Season the mixture with salt and pepper, then poke it through the channel in the meat (I find it easiest to work from both ends more or less at once).
• Season the outside of the loin generously with salt and pepper. Heat 2 tablespoons oil over medium-high heat in an ovenproof skillet large enough to hold the loin. Brown the meat on all sides and on each end, about 8 minutes in all.
• Add the herb sprigs and crushed garlic to the pan and put it in the oven. Roast for 15 minutes, then turn the loin and roast 15 minutes more, basting from time to time with the pan drippings.
• Remove the pan from the oven, cover with foil, and set aside in a warm place for 15 minutes to rest the meat. To serve, cut the loin into generous slices, season with sea salt, and drizzle with the pan juices.
• Chef's notes:
• If you are roasting a larger, thicker loin, make two channels through the meat so the seasoning can be better distributed. Cook the loin longer.
• If you want, you can use a meat thermometer to check the temperature. I prefer pork cooked so it's still a little pink at the center. You can expect a reading before the final resting of about 135°F. If you like your pork more thoroughly cooked, cook it until the internal temperature reaches 150°F.

ROAST LOIN OF PORK WITH SAGE & ONION STUFFING & GRAVY

Steps:

• Heat the oil in a saucepan and cook the onion for 5 mins until soft. Remove from the heat. Once cool, transfer to a bowl and mix in sage, breadcrumbs, sausage meat and some seasoning.
• Untie the pork and score the skin well with a sharp knife. Cut down the length of the meat, then open out like a book so you can stuff the sausage meat inside. Close back up to resemble original shape and tie at intervals with string to hold it together. Weigh so you know how long it will need to cook for. This can be done ahead; chill until needed.
• Heat oven to 240C/220C fan/gas 9. Rub the joint all over with salt and pepper and place in a roasting tray. Cook for 25 mins, then turn to 180C/160C fan/gas 4 and cook for 20 mins per 450g/1lb. Remove, and check it's cooked through: any juices that run out should be clear. Transfer to a dish, then cover with foil to rest while you make the gravy.
• Spoon most of the fat out the tray, leaving the meat juices. Place tray on the hob or transfer juices to a frying pan. Stir in the flour for 1 min followed by the stock and cider, and bubble for a few mins. Strain into a jug. Serve the pork sliced, with the crackling, potatoes, gravy and veg.

ROAST RACK OF PORK WITH WILD GARLIC STUFFING

Steps:

• In the morning before you cook the pork, use a very sharp knife (or ask the butcher) to cut a deep flap under the skin and fat of the meat, all the way along the rack - be sure to leave at least 5cm connected. Rub the powdered sea salt all over the flesh (not the skin), then leave uncovered in the fridge for at least 2 hrs. Take out of the fridge 30 mins before you want to cook it, to come to room temperature. Heat oven to 240C/220C fan/gas 9.
• Meanwhile, make the stuffing. Heat the olive oil in a frying pan. Add the onion, a pinch of sea salt and black pepper, and the thyme leaves. Cook over a low heat, stirring, until the onion has softened, about 10 mins. Add the sourdough 2 mins before the end. Remove from the heat and transfer the mix to a bowl.
• In a dry frying pan, toast the fennel and coriander seeds and chilli flakes over a high heat for 1-2 mins. Allow to cool, then use a pestle and mortar to grind with a pinch of sea salt.
• Add the ground spices to the onion mixture and mix with the pork trim. Season again, grate in some nutmeg to taste, and add the lemon zest, parsley and wild garlic. Mix everything together with your hands to thoroughly combine, then add the egg and mix again.
• Press the stuffing into the flap in the pork and tie up with string all the way along to hold the stuffing in. Use foil to cover any exposed stuffing, as it will burn in the hot oven. Place the joint on a baking tray.
• Cook the pork for 20 mins per 450g - so 2 hrs 20 mins for a joint this size. Start it off on 240C/220C fan/gas 9 for 20 mins, then reduce the heat to 200C/180C fan/gas 6 and cook for 2 hrs. Turn it halfway through to ensure it's cooking evenly and test it 10 mins before the end with a temperature probe. When the core reads 70C, it's cooked. Wrap the pork in foil and leave to rest while you prepare your side dishes.

ROAST LOIN OF PORK WITH SAGE

Steps:

• Preheat oven to 350 degrees. Chop the garlic and half the sage and insert it in the center of the pork. Squeeze a half lemon over the pork and season the meat with salt and pepper.
• Heat the olive oil in a heavy casserole or Dutch oven just large enough to hold the loin. Brown the loin on all sides and drain off the fat.
• Arrange the onion over the bottom of the pan and sprinkle with remaining sage leaves and thyme sprigs. Put the loin on top and add the chicken stock and wine. Cover and cook for an hour. Uncover, turn the oven up to 375 degrees, and let the meat brown for 20 to 30 minutes. Test to see if the meat is done. (It is cooked when an internal temperature of 155 degrees on a meat thermometer is registered.)
• Remove the pork loin to a serving dish and keep it warm. (You can put it back in the oven, leaving the door ajar.) Skim the fat from the cooking juices and reduce them until thick. Season to taste with salt and pepper. Serve in a warmed sauce boat. Decorate the pork with sprigs of sage and thyme and serve.

ROASTED ALBERTA PORK WITH SAGE BERRY STUFFING

Steps:

• In small bowl, combine cranberries and cider.
• Cover and microwave on high for 1 minute.
• Set aside to let cool.
• Spread hazelnuts on rimmed baking sheet; toast in 350° F oven for about 8 minut6es.
• Transfer to clean tea towel and rub off most of the skins.
• Let cool; chop and set aside.
• Meanwhile melt butter in skillet oer medium-low heat; cook shallots, sage and half of each of the salt and pepper, stirring often until shallots are softened, about 5 minutes.
• In large bowl, toss together bread crumbs, cranberry mixture, hazelnuts, shallot mixture and parsley.
• Set aside.
• Place pork, fat side up, on cutting board.
• Cut loin in half almost but not all the way through.
• Open like book so loin lies almost flat.
• Starting in centre of opened loin, with knife parallel to, cut in half on left side almost but not all the way through.
• Repeat on right side.
• Open flat to form one large piece.
• Cover with waxed of parchment paper.
• With mallet, pound to even thickness.
• Sprinkle with half each of the remaining salt and pepper.
• Leaving 1 inch border on 1 short side, evenly spread stuffing over meat.
• Starting at other short side, tightly roll-up jelly-roll style.
• Tie with string to secure.
• Place on rack in roasting pan.
• Brush with oil; sprinkle with remaining salt and pepper.
• Roast in 375° F oven until golden and meat thermometer registers 160° F about 1 hour 20 minutes.
• Cover with foil.
• Let stand for 15 minutes.
• Carve into 1/2 inch thick slices.
• Remove string.
• Sauce: Meanwhile, in small bowl, stir flour with butter; set aside.
• Skim off fat in roasting pan.
• Place pan over medium heat; cook shallots and garlic, stirring until softened, about 3 minutes.
• Add wine; bring to oil over high heat, scraping up any brown bits from bottom of pan.
• Boil until reduced by half, about 3 minutes.
• Stir in stick and pepper; return to oil.
• Stir in flour mixture and cook, stirring, until thickened, about 5 minutes.
• Strain into gravy boat, pressing to extract all juices.
• Serve with pork.

ROAST PORK WITH SAGE & DOUBLE ONION STUFFING, BAKED APPLES & ROASTIES

Steps:

• If you have time, season the pork skin the day before with salt, then put in the fridge, uncovered. If you want to get ahead, tip the potatoes into a large pan of cold, salted water, bring to the boil and simmer gently for about 8-10 mins until the potatoes are cooked all the way through but not falling apart. Gently drain the potatoes in a colander, but don't shake them or ruffle them up - just leave them to drain and cool. Put them in the fridge, uncovered, until ready to roast.
• To make the stuffing, heat the butter in a saucepan and cook the onion for 10 mins until soft and golden. Tip the onions into a bowl with the all the other ingredients and season with lots of black pepper. Scrunch everything together with your hands and chill until needed.
• To stuff the pork, get a long-bladed knife like a carving knife and create a large pocket between the eye of the meat and the bones. Turn the blade of the knife to open up the cavity. You might need to go in at both ends. Use your fingers to push in as much of the stuffing as you possibly can, pushing it right down into the cavity.
• Heat the oven to 240C/220C fan/gas 9. If you haven't already parboiled the potatoes, do so now (see step 1). Sit the pork in a shallow roasting tin (season if you haven't done it the day before), drizzle the skin liberally with sunflower oil and put it in the oven for 20 mins. Lower the heat to 200C/180C/gas 6 and continue to roast the pork for 1 hr, basting the skin occasionally with the fat from the tin. Remove the tin from the oven and you should have a nice layer of fat in the bottom. Baste the pork again, then carefully pour the fat into another roasting tin and add the potatoes. Use a spatula to turn them in the fat so they are completely coated and put back in the oven for 40 mins, by which time the pork skin should have crackled and the potatoes begun to turn golden. Transfer the pork to a board, uncovered, and leave to rest for 20 mins.
• While the pork is resting, turn the potatoes, then score a line around each apple and sit them in the sticky pork tin. Dot them with half the butter and roast for 20 mins until they are soft. By then, the potatoes should be golden too.
• Heat the remaining butter in a pan until sizzling and fry the sage leaves, turning, until crisp, then transfer to a piece of kitchen paper to drain. To serve, arrange the potatoes and apples around the pork and scatter with the crispy sage leaves. Carve the pork into chops.

ROASTED PORK LOIN WITH SAGE AND DRIED BERRY STUFFING

Steps:

• In a small bowl, combine cranberries and cider.
• Cover and microwave at High for 1 minute.
• Allow to cool to room temperature.
• Spread hazelnuts on rimmed baking sheet; toast in 350°F oven or toaster oven, about 8 minutes.
• Rub off most of the skins with a clean tea towel.
• Let cool; chop and set aside.
• Meanwhile, in skillet, melt butter over medium-low heat; cook shallots, sage and half each of the salt and pepper, stirring often, until shallots are softened, about 5 minutes.
• In a large bowl, toss together bread crumbs, cranberry mixture, hazelnuts, shallot mixture and parsley.
• Set aside.
• Place pork, fat side up, on cutting board.
• Starting at right side with knife parallel to board, cut loin in half almost but not all the way through.
• Open like book so loin lies almost flat.
• Starting in centre of opened loin, with knife parallel to board, cut in half on left side almost but not all the way through.
• Repeat on right side.
• Open flat.
• Cover with waxed or parchment paper.
• With mallet, pound to even thickness.
• Sprinkle with half each of the remaining salt and pepper.
• Leaving 1-inch border on 1 short side, evenly spread cranberry stuffing over meat.
• Starting at other short side, tightly roll up jelly roll–style.
• Place seven 12-inch lengths of cotton string under loin.
• Tie at top of loin; cut off excess string.
• Place on rack in roasting pan.
• Brush with oil; sprinkle with remaining salt and pepper.
• Roast in 375°F oven until golden and meat thermometer registers 160°F, about 1 hour and 20 minutes.
• Transfer to carving board; tent with foil and let stand for 15 minutes before removing string and carving into 1/2-inch thick slices.
• SAUCE: Meanwhile, in a small bowl, stir flour with butter; set aside.
• Skim off fat in roasting pan.
• Pour remaining meat juices into a saucepan over mecium heat.
• Add the shallots and cook shallots and garlic, stirring, until softened, about 3 minutes.
• Add wine; bring to boil over high heat, scraping up any brown bits from bottom of pan.
• Boil until reduced by half, about 3 minutes.
• Stir in chicken stock and pepper; return to boil.
• Stir in flour mixture and cook, stirring, until thickened, about 5 minutes.
• Strain into gravy boat, pressing to extract all juices.
• Serve with pork.