On Mon, 21 Dec 2009 13:01:29 -0500, Kajikit >
wrote:

>Maybe I should do a pork roast? We don't do roasts often except for
>chicken.

I saw this on the food network today. It's easy and looks tasty to
me. If you don't like butternut squash, I don't see why you couldn't
substitute apple. The original recipe called for a four pound roast,
so I cut the amounts in half. You can always look up the original
version if you're interested.


Stuffed Pork Loin with Butternut Squash and Blue Cheese
Recipe courtesy Robin Miller, 2007 FoodNetwork.com

4 servings


Ingredients

* Cooking spray
* 1 slice bacon
* 1 cup diced butternut squash
* 1/4 cup diced onion
* 1/4 cup seasoned dry bread crumbs
* 1/4 cup plus 1 tablespoon crumbed blue cheese, divided
* 3 tablespoons freshly chopped sage leaves, divided
* Salt and freshly ground black pepper
* 1 (2-pound) boneless pork loin
* 1 cup reduced-sodium chicken broth, divided
* 1/4 cup dry sherry
* 1 tablespoon cornstarch

Directions

Preheat oven to 450 degrees F. Coat a roasting pan with cooking
spray.

Cook bacon in a large skillet over medium-high heat until crisp.
Remove from pan, reserving fat in pan, and crumble into small pieces.
To the same pan, add squash and onion and cook 3 minutes, until onion
is soft. Remove from heat, add to a large bowl with the crumbled
bacon, bread crumbs, 1/4 cup of the blue cheese, 1 tablespoon of the
sage, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.

Butterfly pork on a flat surface and spread stuffing evenly over one
side of the meat. Close up the pork and tie with kitchen twine at
2-inch intervals. Season all over with salt and black pepper and
transfer to prepared pan. Roast 15 minutes. Reduce oven temperature
to 325 degrees F and bake 45 more minutes, until an instant-read
thermometer registers 160 degrees F for medium-well. Let pork rest 10
minutes before cutting crosswise into 1-inch thick slices.

In a small saucepan, whisk together chicken broth, sherry and
cornstarch. Set pan over medium heat and bring to a simmer. Add a
tablespoon of sage and simmer 1 minute, until sauce thickens. Remove
from heat and season, to taste, with salt and black pepper.

Serve the sauce spooned over top of pork slices and garnish with
remaining blue cheese.


--
I love cooking with wine.
Sometimes I even put it in the food.

On Tue, 22 Dec 2009 13:26:44 -0800, Ranee at Arabian Knits
> wrote:

> Perhaps it is just that I cook for eight people every day, but who
>buys a two pound pork loin? I don't think even when I was just cooking
>for the two of us we cooked roasts that small. I'd cook with leftovers
>in mind at least. Our first, very quiet, Christmas we had as a married
>couple, I made a three and a half pound rib roast.

The original recipe calls for a four pound roast. Personally, I
wouldn't want to deal with that much meat for just the two of us. You
can always find the original recipe and slavishly follow it or just
adjust up, nobody really follows recipes anyway. I thought it was a
delicious idea, blue cheese (particularly with tart apples or maybe
pears) and all.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Tue, 22 Dec 2009 14:27:03 -0800, Ranee at Arabian Knits
> wrote:

>It
>is so rare for me to cook for fewer than eight people, often I am
>cooking for more, because we host friends and family fairly frequently.
>We make things on a rather grand scale here! :-)

In that case, the original recipe is for you and you can adjust it as
needed. It seemed like an easy recipe to make larger (for you) or
smaller (for the OP).

--
I love cooking with wine.
Sometimes I even put it in the food.

Kajikit > wrote:

>On Tue, 22 Dec 2009 13:26:44 -0800, Ranee at Arabian Knits
> wrote:
>
>>In article >,
>> sf > wrote:
>>
>>> * 1 (2-pound) boneless pork loin
>>
>>Perhaps it is just that I cook for eight people every day, but who
>>buys a two pound pork loin?
>
>We do - there are only two of us and I'm not a big meat-eater...

The number of people is not the issue. The mistake is to call a 2 lb
boneless hunk of pork loin a roast... it's maybe 1 1/2" thick and 6-8"
long, more like a thick steak... it's best grilled or pan fried. If
you want to use it as a roast it's best to splay it open, stuff, roll.
and tie... then dry roast or braise... it'll feed four but if it turns
out really well it'll feed two.