Page 6 November 1 , 2012 I love this time of year. As you know I grew up on the east coast and the season changes were much most drastic than the west coast. This was the time to see the and how to bang them by Chef Shafer leaves turn all sorts of colors and then fall slowly. We would rake them into a great big pile and then jump into the pile and play. A lot more simple then how my kids play today with all the tech games they have. The sites of autumn were great but the smells of autumn are enchanting. I have a vivid memory of the scent of roast pork stuffed with dates and pecans coming out of the oven on a bed of roasted vegetables all cooked in the juices of the pork loin. This was a Sunday dinner that I still do to this day. Hope you enjoy it. The Chef Roast Pork Loin Stuffed with Dates and Pecans 5 lbs. pork loin ½ fine chopped onions 1 cup chopped pecans 1 cup chopped pitted dates Salt Pepper Butcher String to truss the loin with Cut the pork loin into thirds to create a sheet of pork or have your butcher do it See photos Sprinkle the onions pecans dates salt and pepper on the pork sheet then roll and tie the loin. Season the Roast with salt and pepper then cook in a 350 degree oven for 45 minutes to one hour. Let it rest 10 minutes before you serve it. For extra flavor you can roast your potatoes and other veggies in the same pan as the pork. • Live, Love, Laugh, Eat Chef Shafer, Owner chef Depot, Buffalo Fire Dept., and the Downtown Torrance Market Place.
Manhattan 11.01.12
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