For The Pork Roast-
A Two Pound Pork Loin (With The Fat Cap)
A 1 1/2 Pound Whole Pork Tenderloin (With The Excess Fat And The Silverskin Removed)
A Whole Carrot Cut In Half Lengthwise
A Celery Stalk Cut In Half Lengthwise
A 3/4 Inch Thick Circle Of Spanish Onion
A Garlic Clove Very Thinly Sliced
A Teaspoon Of Chopped Fresh Oregano
A Teaspoon Of Chopped Fresh Italian Parsley
3/4 Teaspoon Of Fresh Thyme Leaves
3/4 Teaspoon Of Sea Salt
1/4 Teaspoon Of Ground Black Pepper
A Tablespoon Of Olive Oil
Butcher’s Twine
Preheat the oven to 350 degrees.
Lay the pork loin on a cutting board with the fat cap facing up. At the mid point of the side of the loin facing you, cut about 3/4 of the way through the pork with a sharp chef’s knife. Be careful not to cut all the way through the meat. Open the pork loin up like a book. Sprinkle the meat with sea salt and black pepper. Scatter the garlic slices and the chopped parsley, thyme, and oregano evenly on the pork. Place the pork tenderloin right in the center of the pork loin. Fold the sides of the pork loin over the pork tenderloin. Tie the meat tightly in several places with the butcher’s twine. Tying the roast helps to cook the meat evenly. Rub the outside of the pork loin with the olive oil. Sprinkle the outside of the meat with sea salt and black pepper. Place the carrot, the celery, and the onion in the center of a roasting pan. Sprinkle the vegetables with sea salt and black pepper. Place the pork roast on top of the carrot, celery, and the onion with the fat cap facing up. Roast in the preheated oven for 90 minutes. Remove the butcher’s twine and let the meat rest for 15 minutes before carving.
For The Dressing-
Three Large Corn Muffins Crumbled
Four Slices Of Italian Bread Cut Into About 3/4 Inch Cubes
A Beaten Egg
1/4 Cup Of Buttermilk
Two Cups Of Chicken Stock
A Tablespoon Of Unsalted Butter
A Tablespoon Of Olive Oil
A Granny Smith Apple (Peeled And Cored) Cut Into About 1/2 Inch Cubes
1/2 Cup Of Diced Spanish Onion
1/3 Cup Of Diced Celery
A Minced Garlic Clove
A Teaspoon Of Sea Salt
1/2 Teaspoon Of Ground Black Pepper
A Tablespoon Of Chopped Fresh Sage
A Tablespoon Of Chopped Fresh Italian Parsley
A Teaspoon Of Fresh Thyme Leaves
Into a 12 inch saute pan, add the butter and the olive oil. Cook on medium heat until the butter melts. Add the apple, the celery, the onion, and the garlic. Cook while stirring frequently for 5 minutes. Add the sage, the parsley, the thyme, the sea salt, and the ground black pepper. Turn the heat off and stir the mixture to incorporate all of the herbs and the spices.
Preheat the oven to 350 degrees.
Into a mixing bowl, add the crumbled cornbread, the cubed Italian bread, the chicken stock, and the apple, celery, and onion mixture. Mix well. The stuffing should be a little on the wet side. Add more chicken stock if the mixture appears too dry. Whisk the buttermilk with the beaten egg and add it to the stuffing mixture. Mix well until the egg is incorporated. Apply cooking spray to a cake pan. Place the stuffing mixture in the pan and spread it out evenly. Cover the pan with aluminum foil.
Bake in the preheated oven for 45 minutes. Remove the aluminum foil during the last 10 minutes of cooking time.