Ingredients
Serves 6
4 Red Apples, peeled and ¼
5 Oz Shallots, sliced
7 Oz Dried Apricots, sliced
1/2 Oz Sage Leaves
3 Oz Pine Nuts
2 Oz Brandy
4 Oz Cream Cheese
2 Oz Panko (Japanese-Style Bread Crumbs)
3 lbs Pork Loin
Pork Sauce:
1 lb Pork Loin, diced
5 Oz Onions, diced
2 Oz Carrots, diced
2 Oz Celery, diced
1 Oz Garlic
1/4 Lemon Thyme Bunch
3 Bay Leaves
2 Tbs Tomato Paste
1 Qt Water
Potato-Onion Puree:
2 Yellow Onions, skin on
2 Bay Leaves
4 Lemon Thyme Leaves
1 Oz Extra Virgin Olive Oil
2 Oz Champagne Vinegar
2 lbs Yukon Gold Potatoes, peeled
4 Oz Sour Cream
Salt and Pepper, to taste
Cooking Instructions
Saute the Apples until golden brown and semi-soft. Add the Shallots and Apricots and flambé with Brandy. Add the remaining ingredients. Transfer the "Opera" to an ice bath and chill until cold. Roast the Pork in the oven until golden brown with the Onions, Carrots, and Garlic. Add the herbs and the tomato paste and fill pan up with water. Simmer slowly for 2 hour until the sauce is reduced by half. Strain, degrease, and finish with some salt according to taste.
Butterfly the skinless, boneless pork loin and place the Opera in the center of the meat. Roll the loin and tie with butcher twine to secure it. Brown the sides and roast in the oven at 375° for about 40 minutes. Remove the butcher twine and slice.
Cut the potatoes in half and cook for about 20 minutes until tender. Set aside. Marinate the Onions with the remaining ingredients. Place them in a roasting pan and cover with aluminum foil. Cook them at 350° for about 1 hour or until the Onions are very soft. Peel the skin from the Onions and transfer them to a robocoup. Add the cooked Potatoes and the Sour cream and blend together until smooth and fluffy. Add Salt and Pepper to taste
