Pork Loin Roast Stuffed with Spinach and Apricots 9 Points

Pork Loin Roast with Apricot Spinach Stuffing

10 oz. Dried Apricots, stuffed
1 pc Bread, cubed
1 pkg Frozen Spinach or 6 cups fresh spinach
1 /2 c. Chopped sweet onion
2 Tbl Unsalted Butter
1/4 c. Chicken Broth
1 tsp Ground Sage
1 Tbl Parsley or 2 Tbl fresh parsley chopped
1/2 Tsp Salt
3 to 4 lb Pork Loin Roast, trimmed and cut in a butterfly fashion for rolling (Ask the butcher to do this for you)
1 Tbl Balsamic Vinegar
1 Tbl Oil
1 Tbl Honey

Directions:
Preheat Oven to 375 degrees
1) Prepare stuffing by covering apricots with water and letting them soak for several hours, Reserve the liquid for gravy later. Drain the apricots well on paper towels and chop; set aside.
2) Cut bread into cubes and place on ungreased baking sheet covered with foil for 10 minutes, stirring twice to ensure even browning. Remove and place in bowl for mixing with stuffing later.
3) In a large skillet, brown onions in butter, spread out in pan so they do not steam. Stir until translucent, add spinach cook until wilted.
4) Add broth, sage, parsley, salt, and pepper and toasted bread. Toss to coat. Remove from heat.
5) Wash and dry roast. Lay flat on a cutting board
6) Cut three pieces of butchers string in 9” lengths; set aside. Prepare a small Roasting Pan by spaying with nonstick spray. Place a large skillet on the stove and let it preheat to med temp.
7) Spread the stuffing over the roast, keeping a 2” area around the perimeter clean.
8) Roll the roast from the thickest point to the thinnest point into a log.
9) Slip string under the roast and secure in the middle first.
10) Check the ends and be sure all the stuffing is inside, and then tie both ends.
11) Add 1 Tbl oil to the skillet
12) Combine the vinegar, honey and olive oil, brush all over the roast.
13) Increase the temp to med high and brown the roast quickly on all sides
14) Place in Roaster Pan, brush with any leftover honey glaze. Insert a thermometer. Cook until internal temp is 160 degrees.
15) After roast is cooked, remove from roaster and place on cutting board to rest for 15 minutes before slicing. This will ensure the roast stays moist.
16) Place about 1 cup of the apricot water into the roaster pan and on the stove, at med high heat, begin to scrap the pan and continue stirring up all of the brow bits until a dark gravy forms. You may add a little cornstarch mixed with a little skim milk to thicken it if you wish.
17) Slice the roast and add a little gravy to each slice before serving.

Herb Crusted Rib Eye Roast and Yorkshire Pudding

Ingredients:

Roast:

1/2 tsp garlic powder

1 Tbl dried rosemary

1 Tbl dried thyme leaves

1 tsp kosher salt

1 tsp coarsely ground black pepper

1 4 lb beef rib eye roast

Yorkshire Pudding:

2 cups all-purpose flour

1/2 tsp salt
1/2 tsp pepper

4 eggs
2 cups whole milk
12 tsp drippings from roasting pan


Mushroom Sauce
2 Tbl All-purpose flour

1 cup Madeira wine

1 cup Mushrooms, sliced

2 cups Reduced-sodium beef broth

2 Tbl Butter



Directions:

1) Roast: Preheat oven to 375 degrees F. Mix garlic, rosemary, thyme, salt, andpepper. Rub over roast. Place roast, fat side up, on rack in large roasting pan. Roast 2 hours for medium-rare (internal temperature 145 degrees F) or longer for desired doneness (150 degrees F for medium; 160 degrees F for well-done).

2) Increase oven to 425 degrees and put muffin tin in oven to preheat.

3) Remove roast to a carving board; cover loosely with foil to keep warm.Pour juice and fat drippings into a bowl. Strain through sieve to remove stems and herbs.

4) Return 2 tablespoons of fat to roasting pan, set aside to make sauce later

5) Yorkshire Pudding: In a small bowl, stir together the flour, salt, and pepper. In a bowl, using an electric mixer set on medium-high speed, beat the eggs until light and foamy. Beat in the milk until blended. Add the flour to the eggs and mix just until combined. Refrigerate until ready to use.

6) Remove the muffin tin from the oven. Spoon 1 teaspoon of the pan drippings into each muffin cup. Spoon the batter into the muffin cups, filling each 3/4 full. Sprinkle the tops with a bit of pepper.

7) Bake the puddings until puffed and golden, about 15 minutes.

8) To make sauce, place pan over 2 stove-top burners over medium heat. Whisk in flour and cook, whisking, 1 minute. Add wine and mushrooms, bring to a boil. Boil 3 minutes. Add broth and bring to a boil, cook 5 minutes, until slightly thickened.

9) Carve roast into 1/4-inch-thick slices. Place puddings around the roast.

Serve with the sauce.