A loin of bone stuffed with cranberries and bread

A loin of bone stuffed with cranberries and bread – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 565, total fats 34 g., saturated fats g., proteins 41 g., carbohydrates 21 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: The photodishes: Christopher Testany Time: 35 min. Difficulty: Easy Portions: 4 The recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

4 loins on the bone, central cut (about 1.5 kg.)
3 tbsp. l (45 gr.) Unsalted butter
2 stalks of celery, finely diced
3/4 Art. chopped green onions
3/4 Art. dried cranberries
2 tsp chopped fresh sage
4 slices of diced potato bread (about 2.5 Art.)
1 and 3/4 Art. lightly salted chicken stock
2 tbsp. l chopped fresh parsley
Coarse salt and freshly ground pepper
3 tbsp. l fat cream

Recipes with similar ingredients: pork, cranberries, celery, cream, white bread, sage, parsley

Recipe preparation:

Melt 1 tbsp. l (15 gr.) Butter in large pan over medium heat. Add celery and spring onions and fry until slightly soft, 2 minutes. Add cranberries and sage and cook for 2 minutes. Add bread and cook, periodically stirring for 2 minutes. Add 1/2 tbsp. chicken stock and parsley and stir until broth is absorbed, 1 minute. Season with salt and pepper; transfer to a bowl.
Wipe out the pan. Holding the knife parallel to the cutting board, make a 5 cm deep cut in each pork loin. Rub meat on both sides with salt and pepper and fill evenly pockets stuffed. Melt 1 tbsp. l oil in a frying pan on moderately high fire. Add the loin and sauté until golden brown, 2 at a time minutes on each side. Add 1/2 tbsp. chicken broth; lower heating to a moderate level. Cover and continue cook until the meat is cooked for another 5 minutes. Put on plates.
Add 3/4 tbsp to the pan. remaining broth and cream and increase heat to moderately high heat. Stew, stirring, until thickening, about 2 minutes. Mix with 1 tbsp. l the remaining butter. Season with salt and pepper and pour sauce a loaf of bone stuffed with cranberries.