Stuffed Roast Pork Loin
Yield: 8-10 servings
Ingredients
- 2 quarts pork brine
- 2.5 pound pork loin roast
- 1/2 cup fennel, cut into 1 1/2 by 1/2 inch pieces
- canola oil
- 1 teaspoon garlic, minced
- 1 tablespoon onion, chopped
- 1 cup fig and balsamic jam
- 1/4 cup stock
- 1/4 teaspoon dried thyme
- kosher salt and fresh black pepper Pork Brine
- 1/4 cup honey
- 12 bay leaves
- 3 tablespoons rosemary
- 1/4 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 cup garlic cloves, crushed, skin on
- 2 tablespoons black peppercorns
- 1 cup kosher salt
- 8 cups water Fig and Balsamic Jam
- 0.8 pounds figs, preferably Black Mission or Kadota, stems removed and coarsely chopped
- 1/2 cup sugar
- 1/4 cup balsamic vinegar
- 1/2 teaspoon black peppercorns, tied in a sachet
- lemon juice
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Pork Brine
- Combine all ingredients in a large pot and bring to a boil. Boil for 1 minute, stirring to dissolve salt. Remove from heat and cool completely, then chill before using. Fig and Balsamic Jam
- Combine figs, sugar, balsamic vinegar, and sachet in a large saucepan. Bring to a simmer over medium-high heat, then lower to maintain a gentle simmer. Cook, stirring to break up large chunks of fig, until the jam reaches 215 F to 220 F. Remove from heat and remove the sachet. Add lemon juice to taste. Let cool to room temperature. Pork Roast
- Pour the brine into a large container and add the pork. Refrigerate for 10 hours but no longer.
- Remove pork and rinse. Pat dry or let air dry. Discard brine.
- With a long knife, make a horizontal lengthwise cut all the way through the center of the loin. Work from both ends. Then make a vertical cut to form a cross.
- Set a rack over a baking sheet and line with paper towels.
- Heat a small amount of canola oil in a medium pan over medium heat, cook fennel for 2-3 minutes until just tender. Add garlic and shallot and cook for 1 minute. Stir in the jam until warm, then add stock, thyme, and salt and pepper to taste. Stir until combined. Transfer to a bowl and let it cool completely.
- Preheat the oven to 350 F. Put a roasting rack in a roasting pan and put it in the oven.
- Meanwhile, use your fingers to widen the cavity in the meat. Stuff the pork loin from both ends all the way to the center. Tie the loin with kitchen twine.
- Season the loin with salt and pepper all over. Heat some more canola oil in a large pan over medium-high heat until smoking. Brown the loin on all sides, 2-3 minutes per side.
- Transfer the pork to the roasting pan and roast for 30-40 minutes, or until the pork is 135 F to 140 F. Remove from the oven and let it rest in a warm spot for 30 minutes.
- Remove the string and cut into 1/4 inch slices. Plate and sprinkle with coarse salt.
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