Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

TASTE OF THE SOUTH 58

Sweet Potato

and Apple Stuff ed

Pork Loin Roast
MAKES 6 TO 8 SERVINGS

Stuff ed with sweet potato and
cranberries, this pork loin tastes
as impressive as it looks.

2 tablespoons unsalted butter
2 cups shredded sweet potato
1 cup diced Fuji apple
½ cup dried cranberries
1 clove garlic, minced
2 tablespoons chopped
fresh sage
1½ teaspoons kosher salt, divided
¾ teaspoon ground black
pepper, divided
1 (2-pound) boneless pork
loin roast
1 tablespoon vegetable oil
Garnish: fresh sage

1. Preheat oven to 350°. Line
   a roasting pan with foil.


2. In a medium sauté pan, melt
   butter over medium heat. Add
   sweet potato, apple, cranberries,
   garlic, sage, ½ teaspoon salt, and
   ¼ teaspoon pepper; cook until
   crisp-tender, about 10 minutes.
   Remove from heat; let cool for
   15 minutes.


3. Make a lengthwise cut two-thirds
   of the way into one long side of
   pork. Open meat at incision, and
   cover with plastic wrap. Using the
   flat side of a meat mallet or a rolling
   pin, pound to ½-inch thickness.
   Spread sweet potato mixture over
   meat, leaving a ½-inch border.
   Starting on one short side, roll up
   meat and filling. Secure pork with
   kitchen twine. Brush with oil, and
   sprinkle with remaining 1 teaspoon
   salt and remaining ½ teaspoon
   pepper. Place on prepared pan,
   seam side down.


4. Bake until a meat thermometer
   inserted in thickest portion
   registers 155°, about 1 hour and
   15 minutes. Loosely cover with
   foil, and let rest for 15 minutes.
   Garnish with sage, if desired.

Herby Potato Stacks

MAKES 12

A muffi n pan keeps the potato

stacks uniform and tall, creating an

impressive side without much hassle.

3 small russet potatoes (about

1¾ pounds), thinly sliced

1 cup heavy whipping cream

2 cloves garlic, minced

1¼ teaspoons kosher salt

1 teaspoon chopped fresh

thyme

½ teaspoon ground black pepper

1⁄8 teaspoon ground nutmeg

½ cup grated pecorino cheese

Garnish: chopped fresh thyme

1. Preheat oven to 375°. Spray a
   12-cup muffin pan with cooking
   spray.


2. Layer potatoes in prepared muffin
   cups until flush with top of pan.


3. In a small saucepan, bring cream,
   garlic, salt, thyme, pepper, and
   nutmeg to a simmer over medium
   heat. Divide cream mixture among
   potatoes, filling almost to top of
   cups. Sprinkle with cheese.


4. Bake until golden brown and
   potatoes are fork-tender, 35 to
   40 minutes. Let cool for 5 minutes.
   Run a knife around edges of cups
   to loosen. Using a fork, carefully
   remove potato stacks. Garnish
   with thyme, if desired.