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Makes: 6 to 8 servings
Start to finish: 1 hour 25 minutes
from Edible Seattle September/October 2010
For an easy side dish, coat golf ball-sized firm white potatoes in olive oil and roast them whole, right in the pan with the pork.
1 tablespoon olive oil
2 small leeks (white and green parts), cut into 1/4” half moons (about 2 cups)
2 large cloves garlic, finely chopped
2 tablespoons chopped fresh thyme, divided
1 small tart apple, cored and diced
1 cup dried cherries, diced
Salt and freshly ground pepper
1/2 cup dry white wine
1/2 cup chicken broth
1/2 cup panko breadcrumbs
1 (3-pound) boneless pork roast
5 (roughly 16”-long) pieces kitchen string
Preheat the oven to 425 degrees.
Heat a large skillet over medium heat. When hot, add the olive oil, then the leeks, and cook and stir until soft, about 5 minutes. Add the garlic, 1 tablespoon of the thyme, and the chopped apple and cherries, and season with salt and pepper. Cook and stir for a couple minutes, then add the wine and broth, and simmer until the liquid has evaporate. Remove from heat and stir in the breadcrumbs.
Meanwhile, prepare the pork for stuffing: Cut the roast almost in half lengthwise, keeping one long side intact, so that it opens up like a book, with the fatty half as its cover. Season inside and out with salt and pepper, then close it. Arrange the strings at equal intervals (each about 2” apart) in a heavy roasting pan. Center the roast on the strings, with the fat side up, then open the roast and press the stuffing into the bottom half. Close the roast again, tie the five strings securely, trim any extra string, and sprinkle the roast with the remaining tablespoon chopped thyme.
Roast on the center rack of the oven for 40 to 45 minutes, or until the center measures 135 degrees on an instant-read thermometer (145 degrees for more well-done pork). Remove from the oven and let rest for 10 minutes, then slice and serve hot.
*Dairy-Free
*Gluten-Free: This recipe can be made without the breadcrumbs.
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