Pork Loin Stuffed with Fuji Apples and Golden Raisins
Prep Time: 45 minutes
Cook Time: 30 - 45 Min
Servings: 4 people
INGREDIENTS:
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1/4 cup golden raisins
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3/4 cup Riesling
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1 1/2 Fuji Apples, peeled, cored and cut into 1/2 inch cubes, peel and core reserved
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Pinch of cinnamon
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2 lb center-cut boneless pork loin ( ask butcher to make a 1 inch incision in the center all the way)
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sea salt
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Vegetable oil cooking spray
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1 carrot, diced large
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1 celery stalk, diced large
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4 stems fresh rosemary
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1/2 cup balsamic vinegar
DIRECTIONS:
Preheat oven to 375 degrees. Soak raisins in 1/4 cup of wine for 10 minutes. Combine raisins (including wine not absorbed), apples and cinnamon in a bowl.
Fill pork loin cavity with apple-raisin mixture. Season pork with sea salt and pepper; set aside for 15 minutes at room temperature.
( If loin splits, tie with kitchen twine.)
Meanwhile, coat a roasting pan with cooking spray and heat over medium-high heat. Sear pork on all sides until golden brown, about 4 minutes total, turning frequently so it doesn't stick. Place onion, carrot, celery, rosemary and apple peels and cores in pan; place pork on top. Cook 25 minutes or until pork reaches 150 degrees. While meat cooks, reduce vinegar and remaining 1/2 cup wine in a small saucepan 15 -20 minutes on high heat until thick and syrupy. Remove pork from pan; let rest 10 minutes. Slice pork and divide among plates. Drizzle reduction over pork.
Carrots Glazed with Balsamic Vinegar and Butter
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 10 people
INGREDIENTS:
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1/2 cup ( 1 stick) butter
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3 /2 lbs peeled baby carrots or regular carrots, peeled, cut in to 2 inch pieces, halved lengthwise
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6 tablespoons sugar
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1/3 cup balsamic vinegar
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1/4 cup chopped fresh chives
DIRECTIONS:
Melt butter in heavy large pot over medium heat. Add carrots saute 5 minutes. Cover and cook until carrots are crisp-tender, stirring occasionally, about 7 minutes. Stir in sugar and vinegar. Cook uncovered until carrots are tender and glazed, stirring feequently, about 12 minutes longer. Season to taste with salt and pepper. Add chives and toss to blend. Transfer to bowl and serve.
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