准备

Make the stuffing

• Position a rack in the upper third of the oven and heat the oven to 350°F. Spread the bread cubes on a large rimmed baking sheet and bake until dry and pale golden, about 15 minutes. Let the bread cool to room temperature on the pan on a rack.
• 将葡萄酒，杏子，无花果，樱桃和葡萄干带到4至5夸脱的锅中，用中火煮沸。降低热量并慢火煮，被发现，偶尔搅拌，直到果实非常嫩，并将葡萄酒降至约1/2杯，约30分钟。将水果混合物转移到8至10夸脱的碗中。（如果葡萄酒减少之前的水果是嫩的，请用开槽的勺子将其转移到碗中，然后继续煮沸，直到将葡萄酒减少到1/2杯。）
• 用中火在12英寸的煎锅中融化黄油。加入芹菜和葱，经常搅拌，直到变软约7分钟。搅拌在百里香，鼠尾草，2茶匙。盐和2茶匙。胡椒粉煮，搅拌1分钟。加入水果混合物，搅拌均匀，并在室温下冷却至少1小时，最多6小时。
• Add the bread cubes and brandy to the fruit mixture and stir well to combine.

塞满猪肉

• 在制作馅料时，让猪肉坐在一个大型重型烤盘中，骨头指向室温30分钟，将其散发出来。
• Position a rack in the lower third of the oven (there should be 2 or 3 inches of headspace between the pork and the broiler element) and heat the oven to 350°F.
• 用油擦猪肉的外部，并用1茶匙调味。盐和1茶匙。胡椒。将大约一半的馅料倒入烤肉的中心，将其紧紧地包装在顶部。松散地覆盖骨头，并用一块铝箔填充。烤2-1/2小时。
• Remove the foil and continue roasting until a probe or instant-read thermometer inserted between the bones into the eye of the meat registers 150°F, 20 to 30 minutes more. Check the temperature in several places, including the interior top section of meat, to be sure the meat is up to temperature throughout. If the stuffing or bones start to get too dark at any point, return the foil to the top of the roast.
• Using two large metal spatulas, transfer the whole stuffed roast to a large carving board. Reserve the juice in the pan. Let the pork rest for 30 minutes while you heat the remaining stuffing and prepare the sauce.
• Increase the oven temperature to 400°F. Spoon the remaining half of the stuffing into a shallow 2-quart baking dish and bake, uncovered, until golden-brown, about 30 minutes.

做酱汁并完成烤

• Pour the reserved pan juice into a fat separator. (Or pour into a large measuring cup; let stand 5 minutes to separate, then skim off the fat). Set the roasting pan over medium-high heat, add the brandy, and boil until reduced by half, 1 to 2 minutes. Pour the juice (leaving the fat in the separator, if using) into the roasting pan, add the broth, and bring to a boil, stirring with a wooden spatula to scrape up any browned bits from the pan. Boil until reduced to 1 cup, 5 to 8 minutes. Stir in the cream and return to a boil. Season to taste with salt and pepper; transfer to a gravy boat for serving.
• To carve the roast, snip and discard the twine. Use a large chef’s knife to slice between the bones. There’s no need to remove the stuffing before carving. Season the meat with sea salt and serve with the stuffing and the sauce.

提前提示

您可以提前1天烤面包。在室温下存放。