Product Recall:Various Brands of Vegetable Products

Apricot & Sage Pork Roast with Kale

Prep time: 15min
Total time: 100min
Serves: 10
1/3 cup
olive oil
75 mL
1
onion, finely chopped
4 slices
prosciutto, finely chopped
1/3 cup
finely chopped dried apricots
75 mL
1/4 cup
finely chopped fresh sage
60 mL
3 cups
cubed day-old bread (1/2-in./1-cm cubes)
750 mL
1/2 cup
chicken broth
125 mL
1 1/4 tsp
salt, divided
6 mL
3 lb
boneless pork loin centre roast
1.5 kg
2 bunches
kale, stemmed and chopped
2
ripe pears, finely chopped
1 tbsp
minced fresh ginger
15 mL
Per serving (1/10 of the recipe):
calories
560
fat
27 g
saturated fat
7 g
carbs
44 g
sugar
10 g
protein
36 g
cholestrol
100 mg
fibre
3 g
sodium
760 mg

Directions

  1. Heat 3 tbsp (45 mL) oil in skillet set over medium heat. Cook onions for 3 to 5 min., or until softened. Add prosciutto, apricots and sage. Cook 2 to 3 min. until sage wilts. Toss mixture with cubed bread. Drizzle broth over top of mixture to moisten bread. Cool completely.

  2. Preheat oven to 400°F (200°C). Without slicing all the way through, cut roast in half horizontally and open it up like a book into one bigger piece. Add stuffing to centre of roast. Roll and tie with kitchen twine. Season with 1 tsp (5 mL) salt.

  3. Heat 1 tbsp (15 mL) oil in large oven-proof skillet set over medium-high heat. Sear roast 8 to 10 min., or until browned all over. Transfer to roasting pan. Cook roast 45 to 60 min. or until meat thermometer inserted in centre registers 160°F (71°C). Transfer roast to a cutting board, cover loosely with foil to rest 15 min.

  4. Meanwhile, heat remaining oil in large skillet set over medium-high heat. Sauté kale, pears, ginger and remaining salt 5 min. or just until kale is wilted and pears are tender. Remove twine from roast, slice and serve with kale mixture.