|Roasts (Master Chefs)|
|by Janeen Sarlin|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
Results 1 - 10 of 38 for stuffed pork loin roast
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Impress your guests with this over-the-top rendition of stuffed pork loin. A symphony ... inside of the roast with rosemary, basil ... cutting into 2 slices.
Set oven at ... fat from the loin leaving a little ... tenderizer to pound pork (lightly). Top this ... chutney and a slice of fresh fruit as a garnish.
STUFFED JALEPENO PEPPER: In ... DISH PRESENTATION: Sliced pork should be fanned ... Be sure that some of the juice of salsa hits the plate for the pork.
Heat oven to ... stuffing ingredients. Untie roast, separate halves. ... skewers - secure stuffed roast well on ... minutes before slicing. 8 to 10 servings.
In small bowl, ... salt and pepper. Roast 25-30 minutes, or unbl ... reaches 160°F. Let stand 5 minutes before cutting into 1/2-inch slices. Serving Size: 8
Melt butter in ... wrap. Top open roast with stuffing mixture, ... powder. Roast in a 325°F oven until nicely browned and internal temperature reads 155-160°F.
Cook sausage until ... set aside. Separate pork into 2 pieces ... and coriander. Place roast in a lightly ... tomatoes and Concord grapes. Yield 10-12 servings.
Preheat oven to ... pocket of the roast, alternating prunes ... 15-20 minutes. Cut into thin slices. Spoon pan juices over slices. May also be served cold.
Preheat oven to ... pocket in the roast, alternating prunes ... serving platter and spoon juices over them. Garnish with watercress and serve immediately.
Preheat oven to ... pocket in the roast, alternating prunes ... platter. Spoon pan juice over slices. Garnish the platter with watercress. Serve immediately.
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