- Some Olive Oil
- Apple Cider Sauce
- Italian Bread Ciabatta
- Chopped Onion
- Chopped Celery
- Dried Cranberries
- Some Sage
- Unsalted Butter
- Chicken Stock
- An Apple
We’re going to just start on the pork first and then later I’ll show you how to make the stuffing and in the sauce the first thing you want to is get your oven preheated to 350 and I’ve got a large skillet here with some olive oil preheated over about high heat and I’m going to season the whole top of this I’m going to keep these seasoning relatively simple because I really want this that apple cider sauce to be the start of the show and then I want to have too many flavors and kind of compete with each other so,I’m going to put this meaty side down in my hot skillet and this is what I mean when a chime one has been removed so you can cut it in beautiful pieces all right I’m going to wash my hands.
I’m going to season that side and I’m going to flip the rack after about three minutes or so or until the first size got a really deeply golden brown color and I’ll show you what this looks like once it’s there i browned my roast on both sides and I put it in a large sort of really heavy-duty baking dish or roasting tray.I should really say because that’s what it’s called and little I’ve just ordered it a little bit just so it doesn’t stick.I’m going to pop this into the oven for one hour and then.I’ll show you how to make the stuffing and then show you then how to make this off now while the pork is still in the oven it’s but it’s been in there for about 50 minutes and now look it’s time to make the stuffing which is extremely simple and easy you’re just going to need some stale bread.
I’m using an Italian bread ciabatta but whatever you’ve got is fine sourdough would work really well for this as well some chopped onion celery these are dried cranberries, some sage, unsalted butter, an apple, chicken stock salt, and pepper and just a touch of olive oil which I’ve got preheating in the skillet here I’m going to add in my butter and to my butter.I’m going to add in my veggies.I’ll kind of let them all soften together.I’m going to add my sage as well because I want the sage to saute with the veggies so as that’s going what I’m going to do is I’m going to peel and chop this granny smith apple you could use any Apple you prefer I like the Granny Smith because it is not it’s not as sweet as say a Honey Crisp.
So,I think that that goes really well in a savory dish so but you can use whatever you want I’m just going to peel this and then chop it into about bite-sized pieces and I’ll show you what it looks like once I’m done and veggies are looking fabulous turn that off season them with a little salt pepper they only cooked for about seven minutes.I wanted to get a nice amount of color on them. I’ve got my chopped up apple.I’m gonna put that in there just first just for a few seconds just to mix it in with all those flavors from the veggies yeah it looks good all right let’s move aside here so you can kind of see what I’m doing a bit better that way my pork came out of the oven was in there for one hour it’s not done yet but I’m gonna add my stuffing alongside it and finish cooking it all together put my veggies in there oh yeah smells so good that little tiny bit of sage makes a world of a difference like it’s ridiculous but in a good way.
5We’re gonna add in a handful of dried cranberries you can juice some dried cherries or really well it in here and some chicken stock like I always say when it comes to stuffing whoops how much liquid you put in it totally depends on how you like your stuffing if you like it really soggy put it in a more liquid if you don’t like it as soggy put in a little bit less but keep an eye on it now you aren’t going to put this alongside your pork so when you take it out of the oven if it’s got a lot of fat in the pan get rid of it you don’t need all that fat you definitely don’t want your stuffing to be kind of swimming in it.
I’m going to add in a little bit of stock a little bit more and then just constantly mix it until.I’m gonna put this whole thing into the oven all together and I’ll take another 40 minutes or so or until the pork the internal temperature of the pork reaches 160 degrees now.I know a lot of people nowadays are saying you could cook you can cook pork to 145 and that’s true.I’ll show you what it looks like once it’s done and then we’ll let it rest and make the sauce my pork and stuffing went back into the oven for about 45 minutes and now I’m tenting it.
I’m tenting the pork with aluminum foil just to keep it warm as we make the sauce and also you always want me to rest for about 10 minutes before you go ahead and carve it so that all juices kind of go back into itself and does it kind of all come out and then it’s all dry and not good so to make the sauce it’s very simple you just need some chicken stock, some apple cider, cornstarch water a little bit of apple cider vinegar and a little bit of maple syrup oh the same alas but I met maple syrup now I’m going to put pretty much most of my ingredients into a little saucepan let’s start with my stop my apple cider and my maple syrup and what I’m going to do is I’m going to bring this to a boil and then it reduced by half and that could take anywhere between five to seven minutes and once it’s there.
I’ll show you what it looks like that’s reduce quite a bit so now it’s time to thicken it with some cornstarch and water you’re just making a slurry.
because if you would add your cornstarch directly to the sauce you get a nice nice so be like pretty big clumps in there you don’t want that add that in ovens preheated. we’re going to carve our beautiful roast that’s still nice and warm let’s see look at that and it’s so,easy once once you get it all cut and ready for you from the butcher it’s very easy to carve just go in between each one just continue arranging them all around you could put a couple right in the center – that’d be nice like so that’s still going let that thicken just a bit more okay oops once you’ve got your pork sliced and your stuffing on time to finish the sauce.
I’m just going to turn this off add a small splash of apple cider vinegar it really kind of brings the sauce to life a little bit because it is so sweet from the apple cider so, it needs a little bit of that Tang and that adjusts the job quite well and then just pour it all over the top you can see the pork is very very juicy so this is only going to add flavor and keep it even more moist. I’m just going to add a little bit on the top right now and then add bring the rest of the table and if,you want to make this into like a gravy so it’s really nice and thick just add a bit more cornstarch that simple let’s just give this a taste.