Subj : St. Alban 03
To   : All
From : Dave Drum
Date : Sun Aug 01 2021 17:08:38

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Viscount St. Albans Wrapped Pork Loin Crammed w/Walnuts
 Categories: Pork, Rice, Nuts, Mushrooms, Vegetables
      Yield: 6 Servings
 
      1 c  Brown rice; cooked in
           - chicken/red meat broth
    1/2 lg Onion; chopped small
      2 sm Carrots; chopped small
      1    Rib celery; chopped small
      8    Mushrooms; any kind, chopped
           - small
      3 c  Walnuts; chopped small
      1 c  Golden raisins
      1    Apple; cored, chopped small
      2 ts Thyme
      2 ts Ground savoury
    1/2 ts Ground nutmeg
           Butter & olive oil
           Salt & pepper
      3 kg (6.6 lb) pork roast
     10    Savoury leaves
     10 sl (thick) uncured apple wood
           - smoked bacon
           Ground savoury
    1/2 c  Maple syrup
           Olive oil
           Cooking twine
 
  Begin by making the rice stuffing. Cook the brown rice
  per package directions substituting chicken/red meat
  broth for water, make sure and use all the butter that
  directions on the box calls for. I cook my rice in the
  microwave, and it works first-rate.
  
  While rice is cooking put the onion, celery, and carrot
  into a pan on the variety with a drizzle of olive oil
  and cook until the onion is translucent. Add the
  mushrooms and a huge pat of butter; cook for
  approximately 5 minutes or until the mushrooms are done.
  Add the dry spices: thyme, savoury, nutmeg, salt &
  pepper. Remove pan from heat and add in within the
  apple, walnuts and raisins. When your rice is ready add
  it to the veggies as neatly. Taste and adjust spices as
  wished. Set aside to stuff the roast.
  
  Butterfly the roast so it would also be stuffed. Start
  by chopping all over the roast about one drag from the
  bottom rolling the reduction of the meat far from your
  blade. Mediate it as un-rolling a rug. Continue all over
  except you’ve laid commence your total piece of meat.
  Then rub the inner with olive oil and spice with
  grouns savoury, pepper and salt.
  
  Fill the roast with a cup of the rice stuffing, ranking
  down one aspect and roll up. As you roll you would must
  add more or less stuffing. Tie the roast in three or
  four places with cooking twine. Trim the extra string
  off to terminate to every knot.
  
  Subsequent layer the fresh savoury all over the cease of
  the roast. Then quilt with bacon in a single layer
  tucking the ends beneath the roast.
  
  Situate the roast in a deep roasting pan and put in the
  oven @ 375ºF/190ºC for approximately 30 minutes a pound.
  The extra rice stuffing can even be put aside in an
  ovenproof dish and into the oven for the final 30
  minutes of baking to heat it up. Attend the rice on the
  aspect of the roast.
  
  10 minutes before the roast is done drizzle maple syrup
  over high of the bacon, and return to the oven. When
  inner temperature of the roast is 160ºF/71ºC take from
  oven and let rest ten minutes before slicing parallel to
  the bacon so the spiral stuffing will show veil in every
  piece.
  
  RECIPE FROM: https://www.expresslife.org
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... January 20, 2021 - The end of an error!
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