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Wednesday, November 25, 2015

Blueberry-Stuffed Pork Roast with Cream Sauce

Course Main Dishes
Prep. Time 20 mins
Cooking Time 1 hr, 50 mins - 2 hrs, 5 mins
Yields 6 servings

3 lb (1.5 Kg) belly or half-belly pork roast, fat removed
3 tbsp (42.6 g) butter*
1 onion, chopped
1 lb (450 g) lean ground pork
1 clove garlic, chopped
pepper, to taste
1 egg
1 cup (170 g) blueberries
1/2 cup (125 ml) cider
1 pig's stomach lining**
1 tbsp (15 ml) dried herbs
2 tbsp (28.4 g) butter
4 cups (1 l) chicken or beef broth

Cream Sauce:
1 shallot, chopped
1 tbsp (14.2 g) butter
3 tbsp (45 ml) white Noilly Prat (or other vermouth)
1/2 cup (112 g) whipping cream 35 %
1 cup (250 ml) veal stock or beef broth
1 tbsp (15 ml) hot mustard
Pepper, to taste

Spread roast and slit sides.

Heat butter and sauté onions for 4 to 5 minutes, until transparent. Place onions in a bowl and mix together with ground pork and garlic until well blended. Season with salt and pepper. Add egg, half of blueberries and cider.

Place stuffing in center of meat and roll meat around stuffing. Wrap in stomach lining and sprinkle with herbs. Brush a pan with butter and brown pork. Add broth. Place in a 350 °F (180 °C) oven and cook for 1 hour and 45 minutes to 2 hours, basting often.

Cream Sauce :
Sauté shallot in butter for 1 to 2 minutes; do not brown. Add white vermouth and reduce to three-quarters, then add cream and veal stock. Reduce to half. Add hot mustard and season with salt and pepper. At the last minute, add remaining blueberries.

Slice and serve with sauce, along with sautéed zucchinis or your choice of vegetables.

*Butter is used twice in this recipe.

**Also known as caul fat. Before using, soak stomach lining in cold water for 30 minutes.

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