Stuffed Pork Loin on Bed of Spinach with Pepper and Marsala Sauce
1 pork loin, 2 to 2.2 kg
Salt and pepper
50 mL butter
15 mL (approx) each chopped fresh basil, oregano, parsley and rosemary
(or 10 mL each dried)
2 sprigs fresh tarragon, chopped
1 clove garlic, minced
25 mL dry bread crumbs
5 mL butter
1 pkg (500 g) dried apricots (about 10 to 15)
500 g pitted prunes (about 10 to 15)
25 mL (approx) olive oil
Marsala
Baked apples * (see below)
Sprigs fresh tarragon
Pepper and Marsala Sauce
2 cloves garlic, crushed
Quarter each sweet yellow, red and green pepper
15 mL all-purpose flour
50 mL white wine
50 mL Marsala
Sautéed Spinach
2 bags (284 g) fresh spinach, trimmed
25 mL olive oil
2 cloves garlic, minced
Salt
Slice pork loin horizontally along 1 edge almost but not all the way through to other side; open up like book. Sprinkle with salt and pepper. Spread one cut side with 50 mL butter
Combine basil, oregano, parsley, rosemary, tarragon, bread crumbs and 5 mL butter; spread over buttered length of pork. Top with apricots and prunes. Close up loin and tie with kitchen string. Sprinkle all over with salt, pepper, and more chopped rosemary and oregano.
In large skillet, heat oil over high heat; brown pork all over, about 5 minutes (reserve pan juices for sauce). Place in roasting pan. Pour a little olive oil and Marsala over top. Bake in 190°C oven for 1 to 1-1/2 hours or until just a hint of pink remains inside.
Pepper and Marsala Sauce: In skillet of juices from browning pork, cook crushed garlic over medium-high heat, stirring, until starting to soften. Add peppers and cook, stirring often, until starting to soften. Sprinkle with flour and cook, stirring, for 1 minute. Pour in wine and Marsala; deglaze pan, stirring to scrape up brown bits, until peppers are softened and sauce is thickened.
Sautéed Spinach: Meanwhile, wash spinach; shake off excess water. In saucepan, heat oil over medium-high heat; cook garlic for 1 minute. Add spinach and sprinkle with salt; cover and cook, stirring occasionally, for 2 to 3 minutes or just until wilted.
Remove string from pork and slice about 2 cm thick. Spread spinach on platter; top with pork. Spoon pepper mixture along centre of pork slices. Garnish with baked apples and sprigs of tarragon.
* To bake apples: Core 8 apples and horizontally slice piece off top of each; score sides of each 2 or 3 times. Fill cavities with brown sugar. Pour 250 mL orange juice in baking dish. Place apples in dish. Bake in 180°C oven for about 20 minutes or until tender. Glaze tops with strawberry jam or jelly.
Braided Bread
375 mL cups warm water
50 mL active dry yeast
75 mL granulated sugar
25 mL salt
3 large eggs
125 mL vegetable oil
1.5 L all-purpose flour (work in more flour if neccessary)
In large bowl, sprinkle yeast over warm water. Sprinkle in a couple of pinches of the sugar to activate yeast. When starts to activate, add remaining sugar, salt, eggs and oil. Add most of the flour and mix in with hands (adding more flour as necessary) to make sticky dough. Beat with hands, pushing against side of bowl, then punch several times with fist. Cover and refrigerate until doubled in bulk; punch down. Refrigerate until doubled in bulk again; punch down again.
Turn out onto lightly floured work surface. Divide in half. Divide each half into 4 equal portions and roll each into rope about 35 cm long. Pinch 4 of the ropes together at top. Starting with rope at right, braid 3 of the ropes once; place left-hand rope under adjacent rope. Continue this pattern until completely braided. Pinch together ends. Repeat with remaining 4 ropes to make another braided loaf. Place on baking sheets and form into crescent shape. Cover and let rise for 1-1/2 hours.
Bake in 180°C oven for about 35 minutes or until golden and light.
Crema Caramellata
1 L milk
6 eggs
125 mL granulated sugar
5 mL vanilla
Grated rind of 3 lemons
125 mL brandy (optional)
Caramel Topping:
175 mL granulated sugar
Caramel Topping: In stainless steel bowl, melt sugar over low heat until caramelized, stirring and brushing down sides of bowl.
Meanwhile, in saucepan, heat milk over low heat, stirring often, just until bubbles form around edge (do not boil).
In bowl, beat eggs. Beat in sugar and vanilla until foamy. Add lemon rind. Gradually pour in warm milk, beating constantly. Slowly pour milk mixture into bowl of caramelized sugar. Centre bowl in roasting pan half full of water. Place in 190°C oven and bake for about 1 hour or until knife inserted in centre comes out clean. Turn off heat and open oven door. Let cool slightly in water bath. Remove from water bath and refrigerate until chilled.
Place serving bowl upside down over stainless steel bowl; invert quickly. Gently lift away other bowl. Refrigerate until serving. Pour brandy over top (if desired) just before serving.
IMPERIAL VERSION
Comments
