See Chef Dean Sheremet Cook!

Celebrity Body Dec. 21, 2010 AT 3:35PM

Don't expect Nobu 57 chef Dean Sheremet to prepare a traditional family meal for current fiancée Sarah Silver.

"I get sick of turkey at Thanksgiving," he tells UsMagazine.com. "For Christmas I'm going to mix it up a little bit."

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The 30-year-old foodie (and LeAnn Rimes' ex-husband) shares his savory stuffed pork loin recipe with Us Weekly News Editor Natalie Thomas.

CARAMELIZED ONION AND APPLE-STUFFED PORK LOIN

Ingredients

- 1 2-3lb pork loin, butterflied (have your butcher do this) and pounded to and even thickness
- 1 cup dried cherries
- 1 cup of dry white wine
- 1 red onion julienned
- 1-1 1/2 granny smith apples (cut in a small dice)
- 1 tablespoon sugar (for apples)
- 1/2 lemon (for apples)
- 1 tablespoon fresh sage chopped
- 3 tablespoons butter
- 2 teaspoons allspice
- 1/4 cup flat leaf Italian parsley
- Salt and pepper

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Directions

- Preheat oven to 400 degrees F.

- Set roast on counter about an hour before you start cooking so it can come up to room temperature.

- Sprinkle the 1 tablespoon of sugar over the apples along with a squeeze of fresh lemon to macerate the apples.

- Re-hydrate the dried cherries in the white wine by placing them in a microwave-safe bowl for 30 seconds on high; let sit until ready for use.

- Melt 3 tablespoons of butter in a sauté pan over medium heat. Once the butter has melted, add onions and apples and cook until softened about for about 7-8 minutes.

- Add the allspice and sage and cook for a few minutes to combine all the flavors. Deglaze the pan by adding the cherries and the wine and reduce until most of the moisture has evaporated.

- Set mixture aside in a bowl to cool.

- Score fat side of the loin in a criss-cross pattern. Season with salt and pepper flip loin and season inside. Roughly chop parsley and lay over the inside of the roast; spoon mixture atop the parsley.

- Roll and tie the roast (make sure to leave an inch on all sides as the mixture will ooze slightly when rolled).

- Place roast in a heavy sauté pan or iron skillet that is just large enough to hold it and cook for about an hour, basting every 15 minutes until the internal temp reads 145 degrees. This will leave you with a beautiful moist roast. (If you like your meat more done, pull it at 160 degrees.)

- Rest the roast 15 minutes before cutting and serving.

For more of Sheremet's recipes, visit his cooking blog.

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