Apricot & Sage Pork Roast with Kale

  • Prep Time 15 min
  • Total Time 1 h 40 min
  • Serves: 10

Ingredients

  • 1/3 cup olive oil 75 mL
  • 1 onion, finely chopped
  • 4 slices prosciutto, finely chopped
  • 1/3 cup finely chopped dried apricots 75 mL
  • 1/4 cup finely chopped fresh sage 60 mL
  • 3 cups cubed day-old bread (1/2-in./1-cm cubes) 750 mL
  • 1/2 cup chicken broth 125 mL
  • 1 1/4 tsp salt, divided 6 mL
  • 3 lb boneless pork loin centre roast 1.5 kg
  • 2 bunches kale, stemmed and chopped
  • 2 ripe pears, finely chopped
  • 1 tbsp minced fresh ginger 15 mL

Directions

  • Step 1

    Heat 3 tbsp (45 mL) oil in skillet set over medium heat. Cook onions for 3 to 5 min., or until softened. Add prosciutto, apricots and sage. Cook 2 to 3 min. until sage wilts. Toss mixture with cubed bread. Drizzle broth over top of mixture to moisten bread. Cool completely.

  • Step 2

    Preheat oven to 400°F (200°C). Without slicing all the way through, cut roast in half horizontally and open it up like a book into one bigger piece. Add stuffing to centre of roast. Roll and tie with kitchen twine. Season with 1 tsp (5 mL) salt.

  • Step 3

    Heat 1 tbsp (15 mL) oil in large oven-proof skillet set over medium-high heat. Sear roast 8 to 10 min., or until browned all over. Transfer to roasting pan. Cook roast 45 to 60 min. or until meat thermometer inserted in centre registers 160°F (71°C). Transfer roast to a cutting board, cover loosely with foil to rest 15 min.

  • Step 4

    Meanwhile, heat remaining oil in large skillet set over medium-high heat. Sauté kale, pears, ginger and remaining salt 5 min. or just until kale is wilted and pears are tender. Remove twine from roast, slice and serve with kale mixture.

Tip

For richer stuffing use day-old egg bread.

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Nutrition Facts

  • Nutrition Description Per serving (1/10 of the recipe):
  • Calories 560
  • Fat 27 g
  • Saturated Fat 7 g
  • Carbs 44 g
  • Sugar 10 g
  • Protein 36 g
  • Cholesterol 100 mg
  • Fibre 3 g
  • Sodium 760 mg