4 - 6 servings
1 cup whole pecans
1 1/2 cups fresh breadcrumbs (made from day-old bread)
6 slices pancetta, finely chopped
1/3 cup flat leaf parsley leaves
1 Tbsp. horseradish cream
3 to 4 lb. boneless H-E-B Pork Loin
1 1/2 Tbsp. kosher salt
3 butternut squash, halved, deseeded, unpeeled, and cut into 2 inch pieces
1 bunch spring onions, chopped
2 Tbsp. H-E-B Olive Oil
2 Tbsp. H-E-B Unsalted Butter
1/3 cup all purpose flour
1 1/2 cups chicken stock
1 cup apple juice
Preheat oven to 450°F. Process nuts in a food processor until finely chopped. Add breadcrumbs, pancetta, parsley and horseradish,and process until combined.
With skin-side up, score pork crossways to fat layer with sharp knife at 1-inch intervals. Turn pork over,cut a vertical slit partially through the thick end. Open thick end and place nut mixture down the center. Beginning at thicker end, roll up to enclose filling. Tie at 2-inch intervals with unwaxed white kitchen string.
Place pork,skin-side up, in a roasting pan. Rub salt into the scored skin. Roast in preheated oven for 25 minutes or until rind crackles. Remove from oven.
Reduce temperature to 350°F. Coat squash and onions with oil and spoon around pork. Roast for another hour. Remove from oven. Transfer pork to a serving platter and surround with vegetables. Cover with foil and set aside for 10 minutes to rest.
For gravy: strain drippings from roasting pan into a bowl. Melt butter in roasting pan over medium heat until foaming. Add flour and cook, stirring,for 2 minutes or until mixture bubbles. Gradually add chicken stock and cook, stirring, until mixture thickens. Stir in apple juice and pan drippings, boil gently for 5 minutes. Strain into a gravy boat. Serve with the pork and vegetables
No Nutritional Information Available
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