Stuffed Pork Roast with 2 Sauces

Pork Roast

  • 4 Pound center cut pork loin boned
  • Pecan Bread Stuffing
  • Cranberry Coulis
  • Onion Creme Sauce OR
  • Five Onion Sauce

Preheat oven to 400°. Spread 1/4 of the stuffing over the pork loin, roll and tie with string.  Spoon remaining stuffing into a baking dish cover and set aside.

Place the roast on a rack in a shallow roasting pan. Set roast in oven and immediately lower temperature to 350°.

Bake stuffing for 30 minutes. Roast until meat thermometer registers 160°.  Remove the roast from the oven and let stand 15 minutes before carving.

Cut roast into slices, stuffing may fall out.  Center extra stuffing on each dinner plate and place 2 slices of pork over top.  Serve with Cranberry Coulis and one of the other sauces.

Pecan Bread Stuffing

  • 8 Tbsp unsalted butter
  • 1 1/2 pounds of onions thinly sliced
  • 1 cup pecans
  • 2 oz prosciutto ham
  • 1/2 cup French bread crusts trimmed
  • 1 tsp salt
  • 1/4 tsp pepper

Saute onions in butter until soft. Transfer half the onions to a food processor, reserving the remaining onion for Onion Creme Sauce.  Add the pecans, ham, bread and S/P and mince.  Chill before using.

Cranberry Coulis

  • 1 cup water
  • 1/2 cup of sugar
  • 1 pound cranberries
  • 3/4 tsp salt
  • 1/4 tsp pepper

Combine water and sugar in saucepan and bring to a boil.  Make sure sugar is dissolved.  Add cranberries.  Lower heat, cover and simmer until cranberries have popped about 5 minutes, Transfer to a food processor and puree.  Strain through a sieve, add s&p to taste.  Heat through before serving.

Onion Creme Sauce

  • 2 cups of whipping cream
  • 1/2 cup beef broth
  • onion reserved from stuffing
  • salt and pepper

In saucepan combine the creme, broth and onion.  Cook, stirring occasionally until mixture is reduced to 2 1/2 about 30 minutes.  Let cool slightly.  Transfer to a food processor and puree.  Strain puree into a bowl.  discarding any unblended bits of onion.  Stir in salt and pepper to taste.  Heat through.

5 Onion Sauce

  • 2 large yellow onions, sliced and separated into rings
  • 2 large red onions, sliced and separated into rings
  • 2 bunches of green onions
  • 12 shallots
  • 5 garlic cloves
  • 1/2 cup cognac
  • 1/2 cup of beef broth

Saute yellow and red onions for 5 minutes, add green onions, shallots and garlic and saute another 10 minutes.  Stir in cognac and beef broth.  Reduce until the consistency is gravy-like.

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