On 25 Oct 2004 07:46:45 -0700, (Nancy
Dooley) wrote:

(Kevintsheehy) wrote in message >...
>> Christine Dabney wrote:
>>
>> > packed my Silver Palate books away: would you be able to
>> >post the recipe?
>>
>> From:
>>
>> The Silver Palate Cookbook, Rosso and Lukins, New York, 1979
>>
>> Fruit-Stuffed Pork Loin
>>
>> 4 lbs boneless pork loin roast, prepared for stuffing
>> 1 cup pitted prunes (approx.)
>> 1 cup dried apricots (approx.)
>> 1 garlic clove
>> salt and freshly ground black pepper, to taste
>> 8 tablespoons (1 stick) unsalted butter, softened
>> 1 tablespoon dried thyme
>> 1 cup Madeira
>> 1 tablespoon molasses
>> watercress (garnish)
>>
>> 1. Preheat oven to 350F.
>>
>> 2. Using the handle of a wooden spoon, push the dried fruit into
>> the pocket in the roast, alternating prunes and apricots.
>>
>> 3. Cut the garlic into thin slivers. Make deep slits in the roast with
>> the tip of a knife and push the garlic into the slits. Tie roast with
>> twine and rub surface with salt and pepper.
>>
>> 4. Set the roast in a shallow baking pan and smear the butter
>> over the roast. Sprinkle with thyme.
>>
>> 5. Stir Madeira and molasses together in a small bowl and pour
>> over the roast. Set the pan on the middle rack of the oven and
>> bake for 1-1/2 hours (approx. 20 minutes per pound), basting
>> frequently.
>>
>> 6. When roast is done (do not overcook), remove it from the oven
>> and let it stand, loosely covered with foil, for 15 or 20 minutes.
>> Cut into thin slices, arrange slices on a serving platter, and
>> spoon pan juices over them. Garnish platter with watercress and
>> serve immediately.
>>
>> 8 to 10 portions
>
>Thanks for stepping in, Kevin. ;-) My SP cookbook is lost in the
>cupboard somewhere.
>
>N.

Oh, I know what I am fixing this weekend! If I can find pork loins....

Christine

>Christine Dabney writes:
>
>>(Kevintsheehy) wrote:
>>> Christine Dabney wrote:
>>>
>>> > packed my Silver Palate books away: would you be able to
>>> >post the recipe?
>>>
>>> From:
>>>
>>> The Silver Palate Cookbook, Rosso and Lukins, New York, 1979
>>>
>>> Fruit-Stuffed Pork Loin
>>>
>>> 4 lbs boneless pork loin roast, prepared for stuffing
>
>
>Oh, I know what I am fixing this weekend! If I can find pork loins....

Even better with a bone-on pork loin... have your butcher cut away the ribs of
a large center cut pork loin, have the chine bone sawn off (don't want that
part), have the butcher cut a pocket in the filet and then have the rib bones
tied back on... if your kitchen skills are above par you can easily do this
yourself, I do all the time.
Stuff and season the roast and set into a rack in a roasting pan, fat side up.
After roasting the ribs make for a special treat and the filet will shrink less
and be far more succulent. Also, pork loins purchased this way factor out
quite a bit less expensive, by about 1/3.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Christine Dabney writes:
>
>>(Kevintsheehy) wrote:
>>> Christine Dabney wrote:
>>>
>>> > packed my Silver Palate books away: would you be able to
>>> >post the recipe?
>>>
>>> From:
>>>
>>> The Silver Palate Cookbook, Rosso and Lukins, New York, 1979
>>>
>>> Fruit-Stuffed Pork Loin
>>>
>>> 4 lbs boneless pork loin roast, prepared for stuffing
>
>
>Oh, I know what I am fixing this weekend! If I can find pork loins....

Even better with a bone-on pork loin... have your butcher cut away the ribs of
a large center cut pork loin, have the chine bone sawn off (don't want that
part), have the butcher cut a pocket in the filet and then have the rib bones
tied back on... if your kitchen skills are above par you can easily do this
yourself, I do all the time.
Stuff and season the roast and set into a rack in a roasting pan, fat side up.
After roasting the ribs make for a special treat and the filet will shrink less
and be far more succulent. Also, pork loins purchased this way factor out
quite a bit less expensive, by about 1/3.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

On 26 Oct 2004 01:40:04 GMT, (PENMART01) wrote:


>Even better with a bone-on pork loin... have your butcher cut away the ribs of
>a large center cut pork loin, have the chine bone sawn off (don't want that
>part), have the butcher cut a pocket in the filet and then have the rib bones
>tied back on... if your kitchen skills are above par you can easily do this
>yourself, I do all the time.

I haven't tried to do it myself yet, but I have instructions for it.
Bone on is best, I know... I love a rib roast that is bone on.

My kitchen skills are okay..but as I said, I have never done this
before. I will see what I find...

Either way, this sounds marvelous....

Christine

On 26 Oct 2004 01:40:04 GMT, (PENMART01) wrote:


>Even better with a bone-on pork loin... have your butcher cut away the ribs of
>a large center cut pork loin, have the chine bone sawn off (don't want that
>part), have the butcher cut a pocket in the filet and then have the rib bones
>tied back on... if your kitchen skills are above par you can easily do this
>yourself, I do all the time.

I haven't tried to do it myself yet, but I have instructions for it.
Bone on is best, I know... I love a rib roast that is bone on.

My kitchen skills are okay..but as I said, I have never done this
before. I will see what I find...

Either way, this sounds marvelous....

Christine