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2. Once chiles are cool to the touch, remove the skins and place in a
chopper or food processor fitted with the metal chopping blade. Add
the roasted onion and garlic, as well as the apple, sage, ¾ teaspoon of
the salt, ¼ teaspoon of pepper and cinnamon. Pulse a few times to
roughly chop; reserve.
3. To butterfly the pork*, lay the pork out on a clean work surface. Using a
sharp slicing knife, butterfly the pork so that you are cutting it to look
like an open book. When it is cut once, very carefully cut it an
additional time in the same manner. You are essentially doing a double
butterfly (halving), of the pork, to make it a long and thin piece. This will
make it easier to roll.
4. Evenly distribute the filling on the top of pork, being sure that it is
rubbed in well. Starting with one short end, roll tightly, like a jelly roll.
Tie tightly with butcher’s twine at 2-inch intervals to keep shape. Coat
with the remaining tablespoon of oil and sprinkle with the remaining salt
and pepper. Place on the foil-lined baking pan.
5. Adjust the baking rack to position 1. Place the roast in the oven and
select Roast at 375°F for 45 minutes. Press Speed Convection, then
Start, to begin roasting. The pork is fully cooked when it registers
140°F. Let rest 5 to 10 minutes in oven before slicing and serving.
* We call for a double butterfly of the pork, if you do not feel comfortable
doing this, a butcher can butterfly the pork loin for you.
Nutritional information per serving:
Calories 276 (47% from fat) • carb. 6g • pro. 30g • fat 14g • sat. fat 3g
• chol. 87mg • sod. 409mg • calc. 22mg • fiber 1g
Pizza Dough
This dough can be used for more than just the obvious, although who
doesn’t love homemade pizza? Check our website, www.cuisinart.com,
for additional pizza and calzone recipes.
Makes 1½ pounds dough (two 12-inch crusts)
2¼ teaspoons (1 standard packet, ¼ ounce) active dry yeast
1½ teaspoons granulated sugar
1 cup warm water (105° to 115°F)
3 cups bread flour (you may substitute unbleached,
all-purpose flour)
1½ teaspoons kosher salt
1 tablespoon olive oil, plus more for coating ball of dough
1. In a liquid measuring cup dissolve the yeast and sugar in warm water.
Let stand until foamy, about 5 minutes. (Note: If the yeast does not get
foamy within 10 minutes, that means that it is not active and you
should toss it and start again with new yeast.)
2. Insert the dough or metal chopping blade into the work bowl of a food
processor. Add the flour, salt and olive oil. Pulse a few times to
combine. With the machine running, pour the liquid mixture through the
feed tube as fast as the flour absorbs it. Process until the dough cleans
the sides of the work bowl and forms a ball. Continue to process for 30
seconds to knead the dough. Dough may be slightly sticky.
3. Lightly coat the inside of a large bowl with olive oil. Add dough, turn to
coat in oil and cover bowl with plastic wrap. Let rise in a warm, draft-
free place for about 1 hour; dough should double in size.
4. Place dough on a lightly floured surface and gently fold over to “punch”
down. Form into desired crust size(s) as directed by recipe.
Nutritional information per serving (based on 12 servings for 2 pies):
Calories 114 (9% from fat) • carb. 23g • pro. 3g • fat 1g • sat. fat 0g
• chol. 0g • sod. 286mg • calc. 1mg • fiber 1g