Magic Bacon-Wrapped Roast Pork
By Maggi Magic Sarap
INGREDIENTS:
½ cup chopped walnuts, toasted
1 pc large orange, zested and juiced
1 pc small onion, minced
2 tbsp red wine vinegar
2 tbsp ginger, grated
1/3 cup sugar
1-8g sachet MAGGI MAGIC SARAP
½ tsp freshly ground black pepper
1 whole pork loin, sliced Morcon-style
1 cup apple juice
1/2 cup MAGGI MAGIC SARAP
1/3 cup brown sugar
1/3 cup white sugar
600g bacon enough water to cover meat
2-8g sachet MAGGI MAGIC SARAP
1/2 tsp pepper
1/3 cup dried cranberries
1/3 cup coarsely-chopped dried apricots
1/3 cup coarsely-chopped prunes
5 tbsp brandy
5 tbsp water
1/4 cup unsalted butter, softened
1/2 cup chopped walnuts, toasted
1 -14oz can cranberry jelly
1 large orange, zested and juiced
2 tbsp onions, chopped
2 tbsp red wine vinegar
2 tsp ginger, grated
1/3 cup sugar
1-8g sachet MAGGI MAGIC SARAP
1/2 tsp pepper
Cranberry Sauce:
1-14oz can cranberry jelly
2 tbsp olive oil
8 pcs shallots, minced
2 cloves garlic, minced
½ cup fine breadcrumbs
½ tsp minced fresh thyme
1-8g sachets MAGGI MAGIC SARAP
½ tsp freshly ground black pepper
5 tbsp brandy
5 tbsp water
1/3 cup dried cranberries
1/3 cup coarsely-chopped dried apricots
1/3 cup coarsely-chopped prunes
4 tbsp unsalted butter, softened
½ cup chopped walnuts, toasted
Cranberry Sauce:
1- 14oz can cranberry jelly
1 pc large orange, zested and juiced
1 pc small onion, minced
2 tbsp red wine vinegar
2 tsp ginger, grated
1/3 cup sugar
1-8g sachet MAGGI MAGIC SARAP
½ tsp freshly ground black pepper
2 tbsp olive oil
1/2 cup minced shallots
2 tsp minced garlic
1/2 cup fine breadcrumbs
1/2 tsp chopped fresh thyme
Servings: 2-3
INSTRUCTIONS:
1. In a non-reactive container, dissolve brown sugar, white sugar, MAGGI MAGIC SARAP in apple juice. Add pork loin and enough water to cover the meat. Leave to brine for at least 12 hours inside the refrigerator.
2. Heat olive oil in a pan. Saute shallots and garlic until soft. Add breadcrumbs and thyme. Season with 1 sachet of MAGGI MAGIC SARAP and pepper. Remove from the heat and let cool.
3. In a sauce pan, warm brandy and water. Add dried fruits and cook for 10 minutes. Once soft, transfer onto a food processor together with sautéed shallots and garlic, butter and walnuts. Pulse until all ingredients are coarsely chopped.
4. Remove pork loin from brine. Rub the remaining sachet of MAGGI MAGIC SARAP. Lay pork in a roasting pan fat side down. Spread stuffing evenly, avoiding the edges. Roll tightly. Cover with strips of bacon and secure using kitchen twine. Roast in a preheated 400F oven for 2 hours. You may cover pork with foil once the bacon has browned. Serve with cranberry jelly.
5. To prepare cranberry jelly, combine cranberry jelly, orange, onions, red wine vinegar, ginger, sugar, MAGGI MAGIC SARAP, and pepper. Process until smooth.
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