Tuesday, January 19, 2010

Pork Loin Stuffed with Ham, Swiss Cheese, Saurkraut, and Apples
1 boneless pork loin, about 4 pounds, butterflied and pounded
1/4 pound ham, thinly sliced
1/4 pound Swiss cheese, thinly sliced
1 1/2 cup saurkraut
1 apple, peeled and diced
1 pound carrots
1 pound potatoes
1 pound turnips
1/2 pound pearl onions
1 cup white wine
1 1/2 cup chicken stock
Sprigs of fresh Rosemary and Thyme
Lay out the butterflied and pounded loin with the cut side up. Cover the surface with a layer of the thinly sliced ham, follow with a layer of the thinly sliced cheese. Spread the saurkraut evenly over the cheese layer and scatter the diced apple over the kraut.
Roll up the roast jelly roll style and tie with butcher's twine.
Peel and blanch the vegetables, separately, place the vegetables in the bottom of a roasting pan and toss with some melted butter and season with salt and pepper, Rosemary, and Thyme.
Brown the roast in a hot skillet with a bit of oil over medium high heat on all sides. Place the roast on top of the vegetables in the roasting pan. Deglaze the skillet the pork was browned in with 1 cup white wine-something fruity like Reisling is good, add 1 1/2 cup chicken stock and bring the mixture to the boil. Pour this over the roast and place in a preheated 350 degree oven and roast for about 45 minutes to 1 hour until the internal temperature registers 160 degrees.
Let the roast rest at least 10 minutes before carving.
Make a sauce with the pan juices and serve with the roasted vegetables

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