Serves 6 to 8
1 5 to 6 pound bone-in pork loin roast, frenched & butterflied * see note
2 carrots, peel and rough chop
2 celery stalks, clean and rough chop
1 medium yellow onion, peel and quarter
1 1/2 cups white wine
1 1/2 cups chicken or pork stock
extra virgin olive oil
sea salt & freshly ground pepper
For the Stuffing:
4 fresh nectarines, clean, remote pits, and rough chop (substitute fresh or dried fruit of your choice)
1/2 medium yellow onion, peeled and finely chop, about 1 cup
4 to 6 cloves fresh garlic cloves, peel and thinly slice
1/4 pound pancetta or bacon, small dice
1 cup fresh bread crumbs (amount used will vary)
1/2 cup pine nuts, lightly toasted
leaves from 3 or 4 sprigs of fresh sage, chopped
1/2 cup flat leaf Italian parsley, chopped
First prepare the stuffing. Preheat a large saute or fry pan over medium heat and add the pancetta. Saute until the pancetta is crisp and the fat rendered, about 10 minutes. Remove the pancetta, reserve, and do not clean the pan. Add the onions and a pinch of salt to the pan and saute in the pancetta fat. Add additional olive oil if necessary. Continue cooking the onions until they develop some light color, about 5 to 10 minutes. Add the nectarines with a pinch of salt & pepper. Mix and continue to cook for several minutes until the nectarines start to soften and they become juicy, about 5 minutes. Add about 3/4 of the fresh bread crumbs and mix. Add additional bread crumbs if you think it is necessary. Then add the sage, pine nuts, parsley and reserved pancetta. Mix and continue cooking for another minute. Taste and adjust the seasoning. Remove stuffing from the heat and cool.
Preheat the oven to 500 degrees F. If the pork roast has been refrigerated, bring it to room temperature. Roll out the butterflied pork, season with salt and pepper.Spread the stuffing evenly over the pork, then roll the pork up and tie with individual pieces of kitchen twine. Rub the pork with olive oil, season with salt and pepper.
Place the pork on a rack in the roasting pan, with the bones on top. (If you are not using a rack, place the bones on the bottom.) Roast for 20 minutes. Remove the roast from the oven and reduce the temperature to 325 degrees F. Add the chopped carrots, celery and onions to the pan. If you are not using a rack, let the pork rest, bone side down on the chopped vegetables. Add the wine and chicken stock to the roasting pan and return to the oven. Baste every 20 to 30 minutes. Continue to roast the pork until the internal temperature reaches 155 degrees F, about 1 1/2 hours. The cooking time will vary, so it is a good idea to start checking the temperature with an instant-read cooking thermometer after an hour.
Remove the roast from the oven and let it rest for 10 to 15 minutes. While the meat is resting, scrape up any brown bits from the bottom of the roasting pan. Strain the wine and stock into a sauce pan, pressing down on the vegetables.
Remove any grease on top of the sauce and reduce slightly over medium heat. Before serving, taste, adjust the seasoning and remove it from the heat.
Cut the rack of pork into individual chops and serve with some sauce, gratin dauphinois and roasted asparagus, or what ever you choose.
Note: Ask your butcher to butterfly and french the pork. If that isn’t possible, it is still easy to do it your self. Frenching just means trimming and cleaning the top end of the bones on the rack. The primary reason is to give the pork a more interesting presentation when it is served. Butterflying is the process of cutting the meat away from the bone until it lies flat, like a butterfly. The reason for doing this is, of course, to allow you to stuff the pork.
The following links will give you a good idea how to do both. Yes Chef, No Chef has a clear description and pictures showing how to french a pork rib roast and The Italian Dish does an equally good job of demonstrating how to butterfly rack of pork. She also includes a great recipe for a rack of pork stuffed with apples and sage.