Roasted Alberta Pork With Sage Berry Stuffing Recipe

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Roasted Alberta Pork With Sage Berry Stuffing
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Ingredients
18
Count
Nutrition
457
Calories
Total time
140
Minutes
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Ingredients:

Directions:

  1. In small bowl, combine cranberries and cider.
  2. Cover and microwave on high for 1 minute.
  3. Set aside to let cool.
  4. Spread hazelnuts on rimmed baking sheet; toast in 350° F oven for about 8 minut6es.
  5. Transfer to clean tea towel and rub off most of the skins.
  6. Let cool; chop and set aside.
  7. Meanwhile melt butter in skillet oer medium-low heat; cook shallots, sage and half of each of the salt and pepper, stirring often until shallots are softened, about 5 minutes.
  8. In large bowl, toss together bread crumbs, cranberry mixture, hazelnuts, shallot mixture and parsley.
  9. Set aside.
  10. Place pork, fat side up, on cutting board.
  11. Cut loin in half almost but not all the way through.
  12. Open like book so loin lies almost flat.
  13. Starting in centre of opened loin, with knife parallel to, cut in half on left side almost but not all the way through.
  14. Repeat on right side.
  15. Open flat to form one large piece.
  16. Cover with waxed of parchment paper.
  17. With mallet, pound to even thickness.
  18. Sprinkle with half each of the remaining salt and pepper.
  19. Leaving 1 inch border on 1 short side, evenly spread stuffing over meat.
  20. Starting at other short side, tightly roll-up jelly-roll style.
  21. Tie with string to secure.
  22. Place on rack in roasting pan.
  23. Brush with oil; sprinkle with remaining salt and pepper.
  24. Roast in 375° F oven until golden and meat thermometer registers 160° F about 1 hour 20 minutes.
  25. Cover with foil.
  26. Let stand for 15 minutes.
  27. Carve into 1/2 inch thick slices.
  28. Remove string.
  29. Sauce: Meanwhile, in small bowl, stir flour with butter; set aside.
  30. Skim off fat in roasting pan.
  31. Place pan over medium heat; cook shallots and garlic, stirring until softened, about 3 minutes.
  32. Add wine; bring to oil over high heat, scraping up any brown bits from bottom of pan.
  33. Boil until reduced by half, about 3 minutes.
  34. Stir in stick and pepper; return to oil.
  35. Stir in flour mixture and cook, stirring, until thickened, about 5 minutes.
  36. Strain into gravy boat, pressing to extract all juices.
  37. Serve with pork.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 456.69 Kcal (1912 kJ)
Calories from fat 137.5 Kcal
% Daily Value*
Total Fat 15.28g 24%
Cholesterol 103.54mg 35%
Sodium 220.67mg 9%
Potassium 875.83mg 19%
Total Carbs 38.85g 13%
Sugars 16.56g 66%
Dietary Fiber 4.37g 17%
Protein 35.11g 70%
Vitamin C 7.6mg 13%
Vitamin A 0.1mg 2%
Iron 3.3mg 19%
Calcium 77.2mg 8%
Amount Per 100 g
Calories 125.45 Kcal (525 kJ)
Calories from fat 37.77 Kcal
% Daily Value*
Total Fat 4.2g 24%
Cholesterol 28.44mg 35%
Sodium 60.62mg 9%
Potassium 240.59mg 19%
Total Carbs 10.67g 13%
Sugars 4.55g 66%
Dietary Fiber 1.2g 17%
Protein 9.64g 70%
Vitamin C 2.1mg 13%
Iron 0.9mg 19%
Calcium 21.2mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.6
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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