|
|
 |
 |
 |
|
|
|
|
|
|
|
|
|
Cobb County Extension Service
Electa’s Holiday Recipes
Basil Vinaigrette
1 ½ cups medium packed fresh basil leaves
3 Tbls. olive oil
3 garlic cloves
¼ lemon juice
¼ tsp salt
¼ tsp pepper (fresh ground)
¾ oil (1/3 olive – the rest use canola oil so it’s not too heavy)
Press first 6 ingredients in food processor until smooth. Stop once or twice to scrape down sides. With processor running, add ¾ cup oil in a slow steady stream.
Use over a bed of baby greens and spinach with broken walnuts, blue cheese crumbles, and pear slices.
Fruit & Herb Stuffed Pork Loin
5lb. boneless rolled pork loin (either 2 halves in an elastic net or a whole piece to be cut in half evenly, lengthwise. Trim excess fat).
Sprinkling of salt and pepper
2/3 cup chopped apricots
2/3 cup broken pecans
2/3 cup chopped apple
½ tsp. salt
½ tsp. fresh ground pepper
2 tsp. fresh chopped thyme
2 tsp. fresh chopped rosemary
2/3 cup each of chopped onion, carrots & celery
2Tbls. olive oil or bacon fat
Sauté: chopped onions, carrots, celery in 2Tbls of olive oil or bacon fat.
In a small bowl, combine sautéed ingredients with apricots, pecans, apples, salt and pepper.
Take pork loin halves, make a lengthwise cut, slice, making an inverted “T” and open out flat. This is called a “butterfly” cut. If you don’t feel confident, a butcher can do it for you. Place a sheet of plastic wrap over meat and use a meat pounder to create an even thickness. The filling will spread smoother and the loin will roll more uniformly.
Spread half of the vegetable/fruit mixture on each loin to within a half inch of the edge. Roll each loin in jellyroll like fashion. Secure with kitchen twine. Bake seam-side down to seal.
Brush with olive oil and sprinkle on chopped thyme, rosemary, salt and pepper. Bake meat on a rack at 350 degrees for 1 ½ to 2 hours or until a meat thermometer inserted in thickest portion registers 160 degrees. Let meat rest 10 – 15 minutes before slicing.
Wine Sauce
2 ½ cups strained pork loin juices (add chicken broth if not enough juice)
½ cup red wine, Madeira, or sherry
1 ½ Tbls. corn starch
1 ½ Tbls. flour
In a saucepan, combine meat juices, red wine, Madeira, or sherry, corn starch and flour. Cook and stir until thickened and bubbly. Serve over slices.
