Roast Pork w/ Gingerbread Stuffing
5 lb. Bone-in pork loin, hinged & buttered
1 teaspoon salt
1 teaspoon rubbed sage
1 teaspoon dried rosemary
1/2 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
1 medium onion, finely chopped
1 apple, peeled, chopped
3 garlic cloves, minced
2 1/2 cup orange gingerbread, crumbled
1. Rub spices and salt and pepper all over inside and out.
2. In a skillet, heat the oil over medium heat.
3. Add the onion, apple and garlic. Cook stirring about 7 minutes.
4. Transfer to bowl an add gingerbread.
5. Toss together to combine. Add eggs and 1/2 tsp salt and mix together well.
6. Pack the pork with the gingerbread stuffing and tie it up with butcher’s string.
7. Place in roasting pan and cook for 30 minutes at 400°.
8. Reduce heat to 350° and roast 30 – 35 minutes longer or until instant-read thermometer indicates 145. Do not touch the bone when you take the temperature, since the bone will be hotter than the meat.
9. Let stand 10 minutes before cutting as meat is still cooking. If you cut too soon, you will lose all your juices as they run out.
Orange Gingerbread w/ Bourbon Custard:
2 1/4 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon mustard powder
1/2 teaspoon ground clove
1/4 teaspoon salt
1 stick butter, melted and cooled
1/2 cup dark brown suger
1 cup molasses
1 teaspoon orange zest (skin off an orange)
1 cup orange juice
1. Butter a nine inch square pan. Preheat oven to 350°.
2. Whisk together the first seven (dry) ingredients in a medium size bowl and set aside.
3. In a mixing bowl, place the melted, cooled butter and 1/2 cup of brown sugar. Mix until light in color.
4. Add egg, molasses, orange zest and orange juice. Mix well to incorporate.
5. Add dry ingredients.
6. Pour ingredients into prepared 9″ square pan.
7. Bake for 35 minutes.
8. Then check to see if it’s done by inserting a toothpick into the center. If the toothpick is clean, it is done. If not, then give it another 5 minutes.
4 egg yolks
1/3 cup sugar
pinch of salt
1 1/2 cup milk
1 Tablespoon bourbon
1. Whisk together the egg yolks and sugar in a saucepan with a pinch of salt. Cook about 10 minutes.
2. Remove from heat. Add milk and bourbon. Whisk to combine. Can be served warm or at room temperature.
3. This can be served in a small bowl with bourbon custard and a dollop of whipped cream. This is a pretty dish and you won’t be disappointed!
* Note: The custard is for a separate desert – not for the pork roast stuffing.
– Chef Jerrieann Taylor