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PORK LOIN - ROASTED - Stuffed Pork Crown Roast with Apricot Glaze
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| The Chew Michael Symon [Christmas Buffet] STUFFED PORK CROWN ROAST WITH APRICOT GLAZE | |
| 10-12 pound | pork loin, (about 18-20 ribs), bones frenched, membrane between the rib bones slit |
| olive oil | |
| kosher salt | |
| freshly ground black pepper | |
| APRICOT GLAZE | |
| 8 ounces | dried apricots |
| water | |
| 2 tablespoons | sugar |
| 2 tablespoons | honey |
| 1 teaspoon | coriander |
| 1 teaspoon | cumin |
| 1 | jalapeno, seeded and minced |
| 2 cups | orange juice |
| BACON BRUSSELS SPROUT STUFFING | |
| 8 ounces | brussels sprouts |
| 8 ounces | bacon, thick cut bacon, 1/2" slices |
| 1 | yellow onion, diced |
| 4 cups | sourdough bread, crusts removed, 1" cubes |
| 1 cup | walnuts, toasted and chopped |
| 1/2 cup | chicken stock |
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For the Stuffing: Preheat oven to 350°F. Place the cubed bread on an even layer on a sheet pan, sprinkle with salt. Place in the oven. When golden-brown, remove the toasted bread (about 8-10 minutes). Set aside in a large bowl.
Place the bacon in a large sauté pan. Turn heat to medium and cook until slightly crisped. Add the onion, brussels sprouts and nuts. Season with salt and pepper, and cook until tender (about 10 minutes). Add the stock to the sprout mixture. Add sprout mixture to the bowl with the toasted bread. Add a drizzle of olive oil and season with salt and pepper to taste. Set aside.
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For the Crown Roast: Preheat the oven to 450°F. Season the roast liberally with salt and pepper. Drizzle with olive oil. Place in a roasting in the shape of a circle, so that the two ends meet and the thick part of the rack faces in towards the center. Secure the roast with twine, wrapping it around the outside of the meat. Stuff the center of the pork with the bacon-brussels sprout stuffing. Cover the bones and stuffing with tinfoil. Roast the pork until it begins to brown (about 20 minutes). Reduce heat to 350°F and cook for another 1 1/2 hours. In the last 30 minutes of cooking, glaze the roast with the apricot glaze. Cook until the internal temperature of the pork reaches 140-145°F. Remove to a cutting board and allow to rest for 15 - 20 minutes. Pour reserved pan drippings over the pork. Slice and serve with additional apricot glaze.
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For the Apricot Glaze: Place the apricots in a medium bowl and cover with boiling water. Allow to steep for 10 minutes. Drain the apricots, discarding water. Combine all ingredients in a Vitamix and slowing increase speed of Vitamix until mostly smooth. Pour into a medium saucepan. Bring to a simmer and cook until slightly thick (about 30 minutes). Adjust seasoning to taste then set aside to cool.
Tips
- Put extra stuffing in a baking dish and bake at 350°F until golden brown.
- Make the stuffing and the glaze a day ahead of time
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