Thursday, March 5, 2015

Dramatic Stuffed Pork Loin Roast

Category: Main Dishes
Difficulty: Medium- Easy (takes about an hour to make--but easy)
Pretty Healthy (relatively high glycemic content--but GF and SF and relatively low-fat)

So company's coming and they are all very health conscious. You want to make something special...a show-off entree. But you don't have very much time or much money either. This is what you do: Go to a Big Box store and get one of those HUGE pork tenderloins that is the size of a small submarine. Cut two ends off of it--leaving at least a 12" roast in the middle. Cut the ends into 1" pork chops and throw them in the freezer for another time. Then carefully "butterfly" the roast. This is done by cutting a spiral into the roast (like a jelly or cake-roll) so that it can almost lay out flat after you are done cutting. Look it up on Google if you want pictures on how to do this under: "How to Stuff a Pork Loin Roast". The "U-Tube" video by "Food Wishes" is great!

Can you boil water? You can make the stuffing! Can you mix 3 ingredients together in a pan? You can make the sauce.  This was adapted from a recipe in "For Goodness Taste" by the Rochester Junior League. Serves 8 --one slice each.

1 6 or 7 lb. pork loin roast (butterfly it yourself--or have your butcher do it)
12 oz. long-grain wild rice mix (get a good one with a lot of wild rice--I used Lundberg's Wild Blend)
1 large or 1 1/2  medium onion (chopped)
1 C celery (chopped)
4 cloves garlic (minced)
2 T olive oil or coconut oil
2 C dried apricots (chopped)
1  C prunes or dried figs (chopped)
1 t ground allspice
1/2 t ground ginger
6 cloves
2 bay leaves
1 C Marsala wine
1-2 T Palm sugar or brown sugar (to taste)
13 3/4 oz. can beef broth


Pre-heat oven to 400 degrees. Cook 12 oz. dry rice according to package directions.  Add 1/2 t salt if there is none in the wild rice mix you are using. Sautee onion-celery-garlic in oil until vegies are tender; drain off fat. Combine vegetable mixture with rice-apricots-prunes and spices in a large bowl. Spoon stuffing evenly over butterflied pork loin (see "How to Stuff a Pork Loin" on U-Tube) and roll up like a cake-roll.  Common Sense Secret: If you have some kitchen string-- use it to tie the loin in place (see video). If you don't have any--cut strips of clean old sheeting or any undye-ed or white fabric you might have around to tie the pork in gentle bondage. Roast loin at 400 degrees in a large roasting pan that has been greased for 10 minutes. Lower temperature to 325 degrees and continue to bake for 30 minutes. Check at this point to see if it is 170 degrees on a thermometer or white tinged with pink if cut with a knife. If it is still VERY pink--leave it in 10-15 minutes more then check again. If it's white--take it out immediately!!! It will cook for a few minutes more after it is taken out of the oven so a white tinged with pink is optimum. This is mui importante--pork loins can get dry in a split second!

Put loin on a serving platter and cover ith foil to keep warm when it is done. When ready to plate--cut loin into 1" thick spirals. Serve with additional stuffing on the side and this wonderful sauce over all:

Wonderful Sauce:

Skim off fat from pan juices in roasting pan. Add cloves-bay leaves-wine and broth to juices. Cook over medium heat--stirring frequently to reduce sauce to about 2/3 of it's usual volume. It should be like an "au jus" at it's finish.  Add palm sugar to taste. Strain and serve in a gravy boat accompanying pork and stuffing. DO urge guests to put some on the stuffing as well as the pork.


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