Skip to main content

Recipe Friday: Stuffed Pork Loin in Blackberry Reduction Sauce

For the Stuffing --
  • 10 slices bread, lightly toasted
  • 1/2 diced celery
  • 1 tablespoon minced garlic
  • 1 small shallot, diced
  • 1 small Granny Smith apple, cored & diced
  • 5 strips bacon (cut into 1/2 inch pieces)
  • 1 tablespoon thyme
  • 3 tablespoons fresh chives (chopped)
  • 2 tablespoons sage (chopped)
  • 2 tablespoons fresh rosemary (chopped)
  • 1/4 cup fresh parsley (chopped)
  • 2 Eggs
  • 3 tablespoons lemon juice

For the Pork --

  • 2 pound pork loin
  • 8-10 slices bacon
  • salt
  • pepper

For the Sauce --

  • Pan drippings
  • 1 cup blackberry jelly
  • ½ to 1 cup red wine (merlot works best)
  • 1 shallot, chopped
  • 4 cups chicken stock
  • 1 tablespoon unsalted butter

Preheat oven to 350°F.

To prepare the stuffing, in a large bowl, tear the bread into small pieces and set aside. In a large skillet, fry the chopped bacon until crispy. Remove the bacon from the pan and add to the bread. Add one tablespoon butter to the skillet and saute the celery, garlic, shallot & apple until tender. Pour saute mixture over the bread. Mix in herbs and lemon juice. Let cool completely. Beat eggs and fold into the stuffing mixture.

To prepare the pork loin, slice lengthwise and pound each piece until about 1/2" thick.
Dust with salt & pepper, then spoon the stuffing mixture in the center of one of the loin halves. Place the other half on top. Wrap the bacon strips around the loin and secure the bundle together with kitchen twine.

Bake for about 1 hour. Remove from oven and allow to rest for about 10 minutes. Remove kitchen twine and keep warm until ready to apply the sauce and serve.

Deglaze the roasting pan with the wine using a wisk. Pour into a large skillet. Add the jelly and shallot and reduce until the mixture is almost dry. Add the chicken stock, decrease heat to medium, and reduce until the sauce is thick enough to coat a spoon. Add the butter. Keep warm until you are ready to serve. (Making the sauce will take 20 to 30 minutes.)

When ready to serve the roast, place on serving platter, slice and drizzle with the reduction sauce.

Labels:

Comments

Post a Comment

Popular posts from this blog

More On Energy: Supply, Demand and the Not-so-free Market

Speculators in the market have, rightly, been targeted for thier use of the Enron-loophole to basically compete (unfairly) in a market that is mixed between highly-regulated (see integrated oil companies) and unregulated players (see commodity brokers). This imbalance of power has led to the free flow of capital to a market from sources that a decade ago largely abandoned investment in oil companies -- in favor of the speculative bubble of the dotcom boom. That lack of capital infusion -- and the capital-intensive nature of the oil & gas business -- led to the mega-mergers of 1999 - 2001. Bear in mind that even with all that merger activity among the multi-nationals, their true competition is with national oil companies -- basically branches of their nation-state governments: Pemex (Mexico), Petrobras (Brazil), Pedevesas (Venezuala), Saudi Aramco (Saudi Arabia), Cinoco (China) ... you get the picture. On the one end, you have national oil companies -- either in OPEC or non-aligned ...
Post a Comment
Read more

Looking back...

It being "the thing to do" on New Years Eve, here are some of the things that came to my mind about the last decade: Houston & the Weather Tropical Storm Allison flooded Houston causing more than $5.5 B in damage and 41 deaths -- as usual, the story was overlooked by the national media because a) it was happening in Houston and b) they were manically covering the Timothy McVeigh execution countdown.  Were it not for 9/11, Allison would have been the largest disaster of 2001. Hurricane Katrina devasted the central Gulf Coast, flooding New Orleans with water and Houston with evacuees.  While the nation watched the Bush Administration fail in its duties, Mayor Bill White and the people of Houston stepped into the void -- providing shelter and a path forward for countless "new" Houstonians. Hurricane Rita taught us that our own hurricane plans were inadequate. Hurricane Gustav taught us how quickly a major storm could develop. Hurricane Ike showed how re...
Post a Comment
Read more

Recipe Friday: Pecan-crusted Chicken with Gorgonzola Sauce

3 tablespoons flour 1 teaspoon poultry seasoning 1 teaspoon garlic powder Egg whites from 2 large eggs 1 cup crushed pecans 4 boneless, skinless chicken breasts halves (about 6 oz. each) Salt and pepper 2 tablespoons extra-virgin olive oil 1 tablespoon butter 1 cup whole milk 1/2 cup Gorgonzola cheese 2 tablespoons chopped fresh sage leaves, plus extra for garnish Preheat oven to 325°F. Use three shallow bowls or pie pans. In the first, mix flour, poultry seasoning and garlic powder. In the second, beat egg whites until frothy. Place pecans in the third. Season the chicken with salt and pepper. Turn in flour to dust the breasts, then turn in egg whites, then press breasts into nuts on both sides. Add olive oil to an oven-safe skillet, over medium-high heat. When the oil has coated the pan, add the tablespoon of butter. When the butter is melted & golden brown, add the chicken. Brown on each side for about 2 minutes,then transfer the pan to the oven and finish cooking through (about...
3 comments
Read more