I am looking for the roast pork recipe Karen Martini cooked on Better Homes and Gardens Christmas show.?

Question

I know this has been asked before but the recipe was not printed in the Magazine or in Karen's new cookbook, please if anyone took it down i would love to have it for christmas day. I don't know what it is called but she used pork belly and boiled it first, she did the same with the crackling, before roasting it on top of apples, onions and fennel. Please help

Answer 1

well... couldn't find out exactly wut u have asked for but try these ones.

Roast Pork Loin with Apricot Stuffing

Ingredients
1 pound dried apricots, cut into 1/4-inch pieces
1-3/4 cups Homemade Chicken Stock or one 14-ounce can chicken broth
1/4 cup fine dry bread crumbs
1/2 cup dried porcini mushrooms
1 pound onions, peeled and cut into 2-inch chunks
1 pound carrots, peeled and halved crosswise
1/2 pound celery, trimmed and cut into 4-inch long pieces
2 heads fresh garlic, broken into cloves and peeled (about 1/2 cup)
2 tablespoons snipped fresh rosemary
1-1/2 teaspoons kosher salt
1 teaspoon cracked black pepper
1 6- to 8-pound bone-in pork loin roast, with backbone loosened*
2 tablespoons extra-virgin olive oil
1 tablespoon snipped fresh rosemary
1 teaspoon kosher salt
1-3/4 cups Homemade Chicken Stock or one 14-ounce can chicken broth
Additional Homemade Chicken Stock or canned chicken broth
2 tablespoons cornstarch

Directions
1. Preheat oven to 450 degrees F. For apricot stuffing, in a medium saucepan, combine apricots, 1-3/4 cups chicken stock, and 1/4 cup water. Reduce heat and simmer, covered, for 15 minutes. Uncover and simmer 5 to 10 minutes more or until apricots are soft and broth reduces to a thick syrupy consistency. Cool completely. Stir in the bread crumbs; set aside.

2. Place the dried mushrooms in a small bowl. Pour 1-1/4 cups of boiling water over the mushrooms; let stand for 5 minutes. Strain mushrooms through a fine mesh strainer, reserving liquid; rinse mushrooms and set both mushrooms and liquid aside. In an very large bowl, combine the onions, carrots, celery, garlic, 2 tablespoons rosemary, 1-1/2 teaspoons kosher salt, and pepper. Stir in 13/4 cups chicken stock, mushrooms and mushroom liquid. Set aside.

3. Set the roast, rib bones down, on a work surface. Don't trim off fat from top of loin meat. Insert the blade of a thin long knife into one end of the roast about 1 inch from top and carefully slice open a pocket about 3 inches wide in the loin. If the roast is very long, insert the blade on the other side of roast to cut pocket so it runs through like a tunnel. Be sure the pockets meet in the center.

4. Spoon as much of the apricot stuffing as you can into the pocket. Reserve any remaining apricot stuffing. Place the stuffed roast, bone side down, in a shallow roasting pan. Brush roast with olive oil. Sprinkle with 1 tablespoon rosemary and 1 teaspoon kosher salt. Stir any remaining stuffing into vegetable mixture. Spoon vegetable mixture into the roasting pan around the roast. Cover roasting pan with foil.

5. Roast, in preheated oven, for 45 minutes. Reduce oven temperature to 350 degrees?F Uncover and roast 1-1/4 to 1-1/2 hours more or until an instant-read thermometer inserted near the center registers 155 degrees F.

6. Remove roast from roasting pan and transfer to a large serving platter. With a slotted spoon remove vegetables from roasting pan. Spoon vegetables around the roast. Cover meat and vegetables with foil; let stand for 15 minutes. (The temperature of the meat after standing should be 160 degrees F)

7. Meanwhile, strain the cooking liquid through a fine-mesh strainer. Skim off fat. Add enough stock, if necessary, to equal 3 cups. Combine cornstarch and 2 tablespoons cold water in a medium saucepan. Whisk in the cooking liquid. Cook and stir over medium heat until sauce is slightly thickened and bubbly; cook and stir for 2 minutes more.

8. To serve, slice roast between the rib sections. Spoon some of the warm sauce over the sliced roast. Serve with the roasted vegetables and any remaining sauce.

9. Makes 8 servings


Roast Pork Tangerine
Ingredients
1 4- to 5-pound pork loin center rib roast, backbone loosened
1 teaspoon dry mustard
1 teaspoon dried marjoram, crushed
1/2 teaspoon salt
2 teaspoons finely shredded tangerine peel or orange peel
1/2 cup tangerine juice or orange juice
1 tablespoon packed brown sugar
Chicken broth or beef broth
2/3 cup chicken broth or beef broth
3 tablespoons all-purpose flour
1/8 teaspoon dry mustard
1/8 teaspoon dried marjoram, crushed
Salt
Pepper
3 tangerines or 2 oranges, peeled, sectioned, and seeded

Directions
1. Preheat oven to 325 degree F. Place roast, rib side down, in a shallow roasting pan. In a small bowl, combine the 1 teaspoon dry mustard, the 1 teaspoon marjoram, and the 1/2 teaspoon salt. Sprinkle mustard mixture evenly over pork; rub in with your fingers. Insert an oven-going meat thermometer in center of meat, making sure bulb does not touch bone. Roast, uncovered, for 1-1/2 hours.

2. In a small bowl, stir together the peel, juice, and brown sugar; spoon over the meat. Roast about 30 minutes more or until thermometer registers 155 degree F, spooning pan juices over meat once or twice. Transfer meat to platter. Cover and let stand for 15 minutes before slicing. (The temperature of the meat will rise about 5 degree F during standing.)

3. Meanwhile, strain pan juices. Skim off fat. Measure juices; add enough broth to juices to equal 3/4 cup total liquid. Pour the liquid into a medium saucepan. In a screw-top jar, combine the 2/3 cup broth and the flour; shake well. Add to saucepan along with the 1/8 teaspoon dry mustard and the 1/8 teaspoon marjoram. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Season to taste with additional salt and pepper. Stir in the tangerines or oranges; heat through. Serve with pork. Makes 10 servings.

Goodluck*

Answer 2

have you tried searching on www.bhg.com.au sure to be listed here.dont know where exactly as it is not a very organised website but u can search the receipes to find it out.