Apple Pecan Porc au Coq
Ingredients
Brine (optional)
-
2
tablespoons
salt
-
4
cups
water
Main Ingredients
-
1
pound
pork loin
-
¾
pound
skinless, boneless chicken breast
-
3
tablespoons
ghee
-
½
teaspoon
salt
-
½
teaspoon
freshly ground black pepper
-
1
tablespoon
finely chopped fresh rosemary leaves
-
1
tablespoon
finely chopped fresh sage leaves
-
1
tablespoon
finely chopped fresh thyme leaves
-
½
cup
raw pecans, finely chopped
-
1
red apple
sliced paper-thin
Instructions
- Prepare the brine by dissolving salt in water and submerging the pork loin and chicken breast; refrigerate overnight if using.
- Preheat the oven to 350°F (177°C) and dry the meat after removing from brine.
- Butterfly the pork loin into a flat rectangle by slicing it along the long side.
- Pound the butterflied pork loin to an even thickness of ½ inch.
- Spread 2 tablespoons of ghee on the pork loin, then season with salt, pepper, herbs, and chopped pecans; top with apple slices.
- Place the chicken breast in the center of the pork loin and fold the sides over tightly.
- Tie the roast securely with butcher's twine and place it in a baking dish.
- Dab the remaining ghee on top and sprinkle with any fallen herbs and nuts.
- Cover with aluminum foil and bake for 45 minutes, then uncover and bake for an additional 30 minutes, basting occasionally.
- Let the roast rest for 15 minutes under foil before slicing and serving.
Nutrition Facts (estimated)
Servings
8
Calories
272
Total fat
15g
Total carbohydrates
0g
Total protein
31g
Sodium
1994mg
Cholesterol
104mg
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