Stuff the Roast

Creative cooking has been around for as long as people have had an imagination.  All it requires is everyday food, an idea on how to transform it, and a means with how to cook it.

 

I was thinking about the cooking class I conducted last week when I made a wonderful pork loin roast, all stuffed up with wild rice, pecans, apples, mushrooms, and a ton of other stuff.  Not only was the roast mouth-watering delicious, but when it was sliced, it also showed off the luscious stuffing, all laid up on a bed of parsley surrounded with apricot halves and red apples.  Before it was passed around the class to consume, the ladies, and a few gentlemen, broke out their phone cameras.  As one person said, “This is too beautiful to eat, we must first have a picture to prove it was real.”

 

This is why we no longer eat “normal” food.  We won’t settle for just an ordinary cupcake; we want a cupcake stuffed with cream, candy and preserves.  And, how about stuffed mushrooms, stuffed pastas, stuffed peppers, stuffed squash, stuffed potatoes, or even in the extreme case at Thanksgiving time, when we stuff the turkey with a duck, and the duck with a capon, and the capon with cranberries and nuts.

 

So, while you enthusiastic cooks out there are thinking of your next creation, be sure to try this fantastic recipe, Stuffed Pork Loin Roast with Apricots.  You will love it, and your family will love you!  After all, “Little Jack Horner, Sat in a Corner, Eating his Christmas Pie…He stuck in

His thumb, and Pulled out a Plumb, and said ‘What a Good Boy am I’.”

 

Happy Spring

Rosalie

 

 

Stuffed Pork Loin Roast with Apricots

Stuffed Pork Loin Roast with Apricots