Pork loin - not tenderloin this time, but the loin was definitely tender!
My flavour consultant reminded me yesterday that I hadn't posted this. Not directly, mind you, but rather by asking for some details of the cooking for his effort at replication.
Thus:
I had a 3.77 lb pork loin (1.7kg for the metrically-minded) and we were hosting some family.
Heidi had bought a few bunches of golden beets (If you've not tried them, you should know they're a wonderful vegetable. If you have tried them, then you already know they're a wonderful vegetable.), and had par-cooked the greens and stems.
Well, how about a stuffed pork loin, then? I sautéed some diced onion, sliced mushrooms, and then added the greens. These were seasoned with some nutmeg, salt, and pepper. The final touch was the addition of a bit of cream cheese: that was the stuffing.
Having sliced down the middle of the loin nearly all the way, I then covered it with plastic wrap and applied my meat mallet to flatten it out a bit. The pork was seasoned with salt and pepper, then the stuffing was spooned in and the loin closed around it. Three bits of twine and a few wooden skewers held everything in place.
Into its roasting pan I added about 1/4C of dry vermouth and a splash of Amontillado from the cask (just kidding about the cask), tented it with some aluminum foil, and into a 325F oven (~165C) it went for just about two hours.
I had thought it would take longer, but I checked the meat with my instant read thermometer (a kitchen necessity!) to find the roast was done.
While it rested, I put the golden beets back in the oven (I had cleverly roasted them at 400F to nearly done before cooking the pork) just to reheat. I also made a quick slurry of cold water and cornstarch and turned the liquid in the pan into a delicious gravy.
I know we had something else with these two things, but I can't recall right now - when I do I'll come back and update the post.
At any rate, this was one of the most successful roasts chez nous in recent memory.
Highly recommended!
PS - On this date in history, 22 March 1903, Niagara Falls ran dry due to a drought. Pretty amazing to imagine that, eh?
