ROAST VS TURKEY

ROAST vs TURKEY

(NEWS CENTER) -- For those of you who hate turkey - Boy...do we have a meal makeover for you!

Thanksgiving brings tradition along with it. So, why not break the mold by ditching the turkey as the centerpiece of your family’s dinner table. Celebrity Chef Jacoby Ponder gives us his take on Apple Stuff Pork.

RECIPE:   Apple Stuff Pork

3 tablespoons olive oil

1 large onion, chopped

1 clove of fresh garlic

2 Granny Smith apples, peeled, cored and chopped

1 tablespoon Fresh Thyme

2 cups thick-cut white bread cubes, crusts removed (Pre-made stuffing)

1 egg, beaten
2 tablespoons butter

Salt and pepper

1/2 to 1 cup chicken broth, plus more if needed

1 (3 pounds) pork loin roast, butterflied


Preheat oven to 375 degrees F.
In a large skillet, heat the olive oil over medium-high heat. Add the
onion, apples, garlic, and thyme. Sauté until softened. Remove from the
heat and gently stir in stuffing mixture, egg, butter and salt and
pepper. Add the chicken broth gradually until everything is moistened.
Let the stuffing mixture cool completely before putting it in the pork
loin. Spoon the stuffing down the pork, horizontally, in a line. Roll the
pork over the stuffing, ending with the seam down and fat side up.
Lightly score the fat, in a diamond pattern, with the sharp knife. Tightly
tie the pork roast up with butcher's twine, season it with mere salt and
pepper, and transfer to a roasting pan. Roast the pork in a preheated
oven for about 90 minutes or until instant-read thermometer registers
160 degrees F.  Remove from the oven and let rest for 15 minutes before slicing. Garnish with apples and fresh herbs.

Copyright 2016 WCSH


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