Sunday, September 25, 2011

Stuffed Pork Loin

All photos by the ever-lovely Amy Wing
 Each year I forgot how crazy Septembers are for our family. This year, with the addition of the little man, things are even harder. I find that I am reaching for a box of pasta more and more often. I am going to try and refocus myself on meals that come together easily and/ or ahead of time. Hopefully that will have me posting more often again. I noticed that I have lost quite a few followers. I hope it is because of my lack of posting. Maybe I can woo them back!


I have been sitting on this recipe for quite a while. It seems a little fussy, but is really delicious. What makes it difficult to write is that pork loins come in all different sizes. The piece that cooked with was about 6 inches long. I have seen some that are 3 feet long...so if you are working with that size, increase the filling, cooking time, and number of chairs around your table!


I have making a concerted effort to use some of the more, shall we say random, ingredients in my kitchen. Pomegranate molasses is one of them. I love the tart taste, but can be difficult to incorporate into multiple dishes. I used it here, for a lentil dish, but other than that it has been sitting around. This recipe uses it as a glaze. If you don't have it in your pantry try simmering down a bit of cranberry or pomegranate juice until it has reduced by 1/2, or just use the honey. Or leave it off. No worries.



The fussy part of this recipe comes with the butterflying of the meat. Here is a step by step picture of how to do it. Then it is easy to season and stuff the meat with goat cheese, spinach and tangy cranberries. I used toothpicks to hold the meat together, but twine would have been easier and look better.

 

Stuffed Pork Loin
1 pork loin, about 6-8 inches long. Butterflied
3 garlic cloves, chopped
4 tablespoons, about, of goat cheese
3 tablespoons dried cranberries
large handful of young spinach leaves
1/4 cup pomegranate molasses
1/4 cup honey
salt and black pepper
olive oil

Also needed: Toothpicks or cooking twine to hold together the meat.
Preheat oven to 350 degrees

1. Sprinkle cut side of pork loin with salt and pepper. Spread garlic over the meat.
2. Evenly layer the goat cheese, then cranberries. Finally, lay the spinach in an orderly fashion over the top.
3. Carefully roll the meat closed, securing with toothpicks or a twine.
4. Heat an oven proof pan over high heat. Coat the bottom with olive oil, about 2 tablespoons. When the oil is hot put meat roll in, cut side down. Brown all sides, about 3-4 minutes on each side.
5. Meanwhile, stir together molasses and honey. You may need to pop it into the microwave for 30 seconds to help it blend.
6. When the meat is browned, drizzle mixture over the top and put the whole thing into the preheated oven. Cook until pork reaches 150 degrees.
7. Let meat rest 15 minutes before slicing.

Thank you Amy for these beautiful photos!

4 comments:

  1. This looks so good! I love pork loin, one of my favorites.

    ReplyDelete
  2. I just had breakfast but I am loving this and I am hungry again.

    ReplyDelete