A Taste of Pennsylvania Cookbook

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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
APPLE DAYcontinued from previous pageServingTo serve, slice pork, arrange on platter, andspoon sauce over.DAIRYSPOT.COM HEALTHY TIPFor food safety, keep hot foods hot andcold foods cold. Hot foods should bekept above 140°. Keep cold foods, likepork, sausages, and milk, refrigeratedat or below 40°. Allow food to be out ofthe refrigerator no more than two hours.60
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2013 Recipe BookContentsMUSHROOM DA
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MUSHROOM DAYMushroom Duxellefor Pas
Page 15 and 16: MUSHROOM DAYSeared Scallopswith Cha
Page 20 and 21: VEGETABLE DAYTony’s Giambotte(Gra
Page 22 and 23: Renee’s Sautéed SaupeVEGETABLE D
Page 24 and 25: VEGETABLE DAYcontinued from previou
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Page 30 and 31: WEIS DAYComfort Food Makeoverfeatur
Page 32 and 33: WEIS DAYWild Mushroom and &Gruyere
Page 34 and 35: WEIS DAYKettle StyleJambalayapresen
Page 36 and 37: WEIS DAYTesoroMarinara Sause Saucep
Page 40 and 41: PORK DAYSautéed Medallions of Pork
Page 42 and 43: Roast Stuffed Pork Loinwith Buttern
Page 44 and 45: PORK DAYHerb Seared Pork Tenderloin
Page 46 and 47: PORK DAYHerb Roasted Pork Loinover
Page 48 and 49: PORK DAYDijon-Crusted Porkwith Pan-
Page 50: PORK DAYBabunya’sPork Chop Milane
Page 55 and 56: BEEF & VEAL DAYcontinued from previ
Page 57 and 58: BEEF & VEAL DAYcontinued from previ
Page 64 and 65: APPLE DAYFried AppleBread Puddingpr
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Page 72 and 73: Caramelized Brussel Sproutsand Appl
Page 78 and 79: Mozzarella-RicottaFlatbread3-EVERY-
Page 80 and 81: 3-EVERY-DAY OF DAIRY DAYTiramisupre
Page 82: SpecialtyCrops Day
Page 85 and 86: SPECIALTY CROPS DAYFresh Pennsylvan
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Page 91 and 92: SUPPLEMENTAL RECIPEScontinued from
Page 93 and 94: SUPPLEMENTAL RECIPESBaked Apples wi
Page 95 and 96: SUPPLEMENTAL RECIPEScontinued from
Page 97: Notes
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A Taste of Pennsylvania Cookbook

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