ROAST LOIN OF PORK
Source of Recipe
NET
List of Ingredients
ROAST LOIN OF PORK
WITH CHERRY STUFFING AND CHERRY PAN GRAVY
Makes 6-8 servings.
1 (2 � pounds) boneless pork loin, butterflied
1 cup dried tart cherries, chopped
� cup dry white wine
2 tablespoons butter or margarine
1 cup chopped green onions (including both white and green parts)
1 cup finely chopped celery
� cup chopped fresh parsley
� teaspoon dried thyme plus additional thyme for top of roast
1/8 teaspoon ground allspice
Salt and pepper, to taste
3 cups dried bread cubes
1 egg, slightly beaten
1 � cups chicken broth
1 tablespoon cornstarch
Recipe
ROAST LOIN OF PORK
WITH CHERRY STUFFING AND CHERRY PAN GRAVY
Makes 6-8 servings.
In a small bowl, combine dried tart cherries and wine; allow cherries to marinate while getting rest of ingredients together.
In a large skillet, melt butter over medium heat. Add green onions and celery; cook 7 to 8 minutes, or until vegetables are tender. Remove from heat; add � cup marinated cherries without the liquid, parsley, thyme and allspice to onion mixture; mix well. Season with salt and pepper; allow mixture to cool. When cool, add bread cubes and egg to onion mixture. If stuffing appears dry, moisten with a little chicken broth or water.
On a flat board, lay out pork, fat side down. Spread stuffing evenly over pork. Roll up carefully; tie with butcher's twine. Season surface of pork with salt, pepper and thyme to taste. Place rolled pork roast, fat side down. In roasting pan.
Roast in preheated 425-degree oven 10 minutes. Turn meat over; roast 10 minutes. Reduce oven temperature to 350 degrees; roast 1 hour 15 minutes, or until an internal temperature of 165 degrees is reached. Transfer roast to carving board and allow to sit 15 minutes before carving.
Meanwhile, prepare pan gravy by adding 1 cup chicken broth to remaining marinated cherries; pour cherry mixture into roasting pan. Bring to a boil, stirring to loosen pan drippings. Dissolve cornstarch in remaining � cup chicken broth; add cherry mixture in pan, stirring constantly until gravy returns to the boil. Cook 2 minutes. Serve over sliced pork loin.
HONEY AND HERB LOIN CHOPS
Serves 4.
4 New Zealand Lamb loin chops
3 tablespoons lemon juice
Salt and freshly ground black pepper
1/4 cup water
1 teaspoon dry mustard
1 tablespoon chopped parsley
1/2 teaspoon chopped fresh lemon thyme
1 tablespoon honey
1 teaspoon arrowroot
1/2 cup water
Heat heavy based frying pan. Brown chops on both sides. Sprinkle with salt and pepper.
In a small bowl, mix lemon juice, first measure of water, mustard, chopped parsley and lemon thyme. Pour mixture over the chops.
Cover with lid or foil and simmer gently about 1 hour or until tender. Remove chops and keep warm. Skim liquid fat from surface.
Mix remaining liquid, honey, arrowroot, and water. Cook until thickened and spoon over chops
APRICOT-STUFFED CHICKEN
Serves 4. Each serving is one 5 A Day serving
Source: California Fresh Apricot Council
Ingredients
2 whole chicken breasts, boned, skin on
1 cup dry stuffing mix
1/2 cup chopped onion
2 Tbsp unsalted butter, melted
1/2 tsp ground ginger
4 fresh apricots (� lb), halved
1 cup apricot jam
1 Tbsp cider vinegar
Place chicken skin side down, and pound it with a mallet to flatten slightly.
Combine stuffing mix, onion, butter, and � tsp ginger.
Spoon stuffing mixture in a strip along center of each breast.
Place apricot halved on top of stuffing.
Wrap chicken around filling; tie each chicken roll with a string every 2 inches.
Barbecue on rack about 5� inches above medium-hot coals 15 minutes, turning once or twice.
Mix apricot jam, vinegar, and remaining � tsp ginger.
Brush jam mixture over chicken rolls; continue cooking until done, about 5 to 10 minutes.
CHERRY-GLAZED CHICKEN
Makes 6 servings.
1 (2 1/2- to 3-pound) broiler-fryer chicken, cut up (or 6 chicken breast halves)
1/2 cup milk
1/2 cup all-purpose flour
1 teaspoon dried thyme
Salt and pepper, to taste
1 to 2 tablespoons vegetable oil
1 (16-ounce) can unsweetened tart cherries
1/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoon prepared yellow mustard
Rinse chicken; pat dry with paper towels. Pour milk into a shallow container. Combine flour, thyme, salt and pepper. Dip chicken first in milk, then in flour mixture; coat evenly. Heat oil in a large skillet. Add chicken; brown on all sides. Put chicken in a 13x9x2-inch baking dish. Bake, covered with aluminum foil, in a preheated 350-degree oven 30 minutes.
Meanwhile, drain cherries, reserving 1/2 cup juice. Combine cherry juice, brown sugar and granulated sugar in a small saucepan; mix well. Bring mixture to a boil over medium heat. Add mustard; mix well. Cook 5 minutes, or until sauce is slightly thickened. Stir in cherries. (Sauce will thicken more as it is baked on chicken.)
After chicken has cooked 30 minutes, remove from oven and uncover. Spoon hot cherry mixture over chicken. Bake, uncovered, 15 to 20 minutes, or until chicken is tender. Serve immediately.
Note: 2 cups frozen unsweetened tart cherries can be substituted for canned tart cherries; use 1/2 cup cherry juice blend or water in place of juice from canned cherries.
CHICKEN CORDON BLEU
Yield: 1 servings
Chicken breasts; boneless
Saute seasoning
1 oz Canadian bacon; slice
1 oz Swiss cheese; slice
Flour
Egg wash
Bread crumbs
Mornay sauce
[1) Pound each breast to 1/4" thick.
[2) Season breast.
Place one slice of Cheese & one slice of Canadian Bacon in breast.
Carefully roll up into an oval shape.
[3) Dust with Flour.
Dip in Egg Wash.
Roll in Crumbs.
[4) Deep fry at 350 degrees about 6-10 minutes.
[5) Ladle 2 1/2 oz Mornay sauce over top for service.
Chicken Paprikas
Recipe By :James T. Ehler
Servings : 5
Description: "Paprika Chicken"
Cuisine: "Hungarian"
INGREDIENTS:
-----Step One-----
1 Whole Green peppers -- sliced
1/4 pound Onions -- sliced
1 Teaspoon Garlic -- minced
1 1/4 Tablespoons Paprika
1/4 cup Butter
-----Step Two-----
5 whole Chicken Breast Without Skin -- (6 oz ea)
-----Step Three-----
3/4 Cup Chicken Stock
1 Whole Tomato -- diced
-----Finish-----
5 tablespoons Sour Cream
DIRECTIONS:
[1) Saut� Green Pepper, Onions & Paprika in Butter on high heat for 10 minutes, stirring constantly.
[2) Add Chicken, cook 15 minutes more, browning Chicken.
[3) Add Chicken Stock and Tomato, mix well. COVER and cook at 300�F for 1 to 1 1/2 hours. Add more stock if needed while cooking.
NOTES : Cut up fryer chicken may also be used instead of chicken breasts.
Add 1/4 lb slice mushroom if desired.
Serving Ideas : Add Sour cream to dish and mix in right before service.
Place a dollop of Sour Cream on top of each serving.
For a Hungarian dinner, serve Chicken Paprikas with spaetzle or potato pancakes, broccoli, cucumber salad, and strudel for dessert.
ORANGE-DIJON GARLIC CHICKEN
4 Boneless chicken breasts
Marinade:
2 tablespoons Dijon mustard
1 tablespoon Garlic (minced)
2 tablespoons Worcestershire sauce
1/4 cup Olive oil
1 tablespoon White balsamic vinegar
1/2 cup Florida orange juice
Salt and pepper to taste
Method:
Combine marinade ingredients; season with salt and pepper
Add chicken breast.
Refrigerate for 30 minutes to 1 hour.
Remove from marinade and grill on a hot grill until cooked throughout.
ROSEMARY CHICKEN WITH FIG-ORANGE SAUCE
Makes 4 servings
Each serving equals one 5 A Day servings
Ingredients
1 8-oz package dried figs
1/2 cup orange juice
4 (3 oz each) boneless, skinless chicken breast halves
2 Tbsps honey
2 Tbsps Dijon mustard
4 (1 oz total) thin slices proscuitto or ham
1 Tbsp butter
1/2 cup chicken broth
1 tsp cornstarch
1 tsp grated orange peel
1 Tbsp chopped fresh rosemary or 2 tsps dried
Cut stems from figs and cut into quarters.
Place figs and orange juice in a small microwave-safe bowl. Cover and microwave on high 1 minute. Set aside.
Place each chicken breast between 2 sheets of plastic wrap and pound until thin.
Combine honey and mustard. Spread 2�3 tsps on each chicken breast; top with one slice of prosciutto.
Place about six fig pieces in center of chicken.
Reserve orange juice and remaining figs.
Fold in sides and ends of breast; secure with toothpick.
In skillet over medium high heat, melt butter. Add chicken and cook 4 minutes on each side.
Combine broth, cornstarch, orange peel and rosemary with reserved orange juice and figs; pour over chicken.
Cook covered 2�3 minutes until sauce is slightly thickened.
Remove toothpicks and serve.
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