Apricot & Sage Pork Roast with Kale
Prep Time
Serves
Cooking Mode
⅓ cup olive oil
1 onion, finely chopped
4 slices prosciutto, finely chopped
⅓ cup finely chopped dried apricots
¼ cup finely chopped fresh sage
3 cups cubed day-old bread (1/2-in./1-cm cubes)
½ cup chicken broth
1 ¼ tsp salt, divided
3 lb boneless pork loin centre roast
2 bunches kale, stemmed and chopped
2 ripe pears, finely chopped
1 tbsp minced fresh ginger
⅓ cup olive oil
1 onion, finely chopped
4 slices prosciutto, finely chopped
⅓ cup finely chopped dried apricots
¼ cup finely chopped fresh sage
3 cups cubed day-old bread (1/2-in./1-cm cubes)
½ cup chicken broth
1 ¼ tsp salt, divided
3 lb boneless pork loin centre roast
2 bunches kale, stemmed and chopped
2 ripe pears, finely chopped
1 tbsp minced fresh ginger
Directions
1Heat 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.
2Preheat 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.
3Heat 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.
4Meanwhile, 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.
Tips
1
For richer stuffing use day-old egg bread.
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Personal Note
Personal Note
