Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

PORK DE CHEURE W/SWEET PEPPER AU JUS




Source of Recipe


the web


List of Ingredients




1 boneless pork loin (butter flied and pounded to 1/4" thick)
Approximately 10 strips thick sliced bacon
Cabbage leaves (blanched in salt water and shocked in ice water)
4 oz. goats cheese
4 oz. cream cheese
2 egg whites
1/4 cup toasted pinenuts
2 cups chunky apple pie filling
1 cup raisins
1 teaspoon minced garlic


Recipe



Preheat the oven to 350 degrees.

On a sheet pan lay bacon strips vertically and slightly overlapped (you may have to stretch the bacon slices being careful not to break them). On a cutting board lay pork loin flat. Cover with cabbage leaves. Just below center put apple filling down the length of pork. Follow on top with raisins.

In mixer combine goats cheese, cream cheese, garlic, egg whites and toasted pinenuts. Layer mixture on top of raisins. Next, roll pork loin as tightly as possible keeping stuffing inside. Transfer rolled pork loin to center of bacon strips. Going 2 to 3 at a time from the right, stretch bacon strips so they overlap each other along pork loin and securing them with toothpicks.

Bake in preheated oven for approximately 45 minutes or until internal temperature is 160 degrees. Let pork rest 10 minutes before slicing.

AU JUS:
In small saucepan combine 1/2 cup each of roughly chopped onion, celery, carrot and green pepper. Add 1 tablespoon minced garlic and 1/2 cup beef base or beef boullion cubes. Add 6 cups water. Bring to a boil and reduce by half. Strain sauce into another sauce pan and thicken slightly with a slurry (equal parts corn starch and water, for this probably about 1/2 cup each.)