A Taste of Pennsylvania Cookbook

APPLE DAYRoasted Loin of Porkwith a Sausage, Apple and Cranberry Stuffingpresented by John Reis CFBECorporate Executive Chef, Hilton, HarrisburgStuffingPreheat oven to 350°F. Divide bread cubesbetween 2 large baking sheets. Bake untilslightly dry, about 15 minutes. Coolcompletely.Sauté sausages in heavy large skillet overmedium-high heat until cooked through,crumbling coarsely with back of spoon,about 10 minutes. Add butter and melt.Add leeks, apples, celery and poultryseasoning to skillet; sauté until leekssoften, about 8 minutes. Mix in driedcranberries and rosemary. Add the breadand parsley. Add stock as needed. Seasonstuffing to taste with salt and pepper. (Canbe prepared one day ahead.) Cover andrefrigerate.Pork LoinIf continuing recipe from previous day,preheat oven to 350°F.Cut the pork loin in half lengthwise.Butterfly and pound down with a meatmallet. Place the stuffing down the middleand roll the pork around the stuffing, Tiewith butcher’s twine, season with saltand pepper and bake in preheated ovenfor about 30–45 minutes or until internaltemperature reaches 145˚F. Remove frompan and keep warm. To same pan withdrippings, add flour and beef stock andsimmer for about 2 minutes.4–6 lb. boneless pork loin1⁄2 loaf white bread, cut into¾-inch cubes (about 12 cups)1⁄2 pound sweet Italiansausages, casings removed1⁄8 cup ( 1 ⁄2 stick) butter2 cups sliced leeks (whiteand pale green parts only;about 3 large leeks)2 tart green apples, peeled,cored, chopped1 cup chopped celery2 tsp. poultry seasoning1⁄2 cup dried cranberries(about 4 oz.)2 tsp. chopped freshrosemary1⁄3 cup chopped fresh parsley1 Tbsp. flour1 cup beef stockcontinued next pageWINE PAIRING Winery at Wilcox Elk Country Red59