Thursday, July 21, 2011

Stuffed Pork with Mashed Potatoes

Pork is one of my favorite meats because it is really lean and very versatile to use. I really thought stuffed pork would be really hard to make. The process was easier that I expected. Though, it takes a bit of work and time. I would recommend making this over the weekend or on a day off.

Stuffed Pork Ingredients

White wine I used
  • 1 lb pork loin
  • 1 green apple
  • 1 plum
  • Red Wine-preferably a Cabernet
  • Fresh Garlic
  • Rosemary
  • White Wine- Recommend a Pinot Noir or I used a French White Wine. Picture 
  • Garlic Bread Crumbs
  • 1 egg

First, place about 8 cloves of garlic into the oven for roasting with a bit of olive oil. Preheat the oven to 400 degrees and cook in the oven for about 20 minutes. The garlic cloves will caramelize and turn dark with done. Set these to the side.

Next, cut the pork loin. I used this awesome youtube video for reference. I was not sure how to cut the pork loin. My only recommendation is to use a really sharp, small bladed knife. 

Then, create a marinade for the meat. I prefer to marinade my meat in a freezer bag. Rub the pork with 3 to 4 cloves of the roasted garlic. Also, salt and pepper the meat. In the freezer, bag add 2 cups of white wine, 1 tablespoon of fresh rosemary, and 1 tablespoon of olive oil. Place the meat in the freezer bag and allow the meat to marinade for about 2 hours.

Cut up the plum, apple, and onion into small chucks. In a saute pan, add olive oil and the rest of the roasted garlic chopped up in the pan. Add the fruit and onions to the pan and cook until soft. Add a cup of red wine and allow the wine to reduce. The fruit and onions will become a thick mixture. Then, allow the mixture to cool.

In a separate bowl, add 1/2 cup of bread crumbs with one egg. Then mix together. Once the sauted fruit and onion mixture is room temperature, add this to the bread crumbs. Mix together and place in the fridge to cool. 

When you are ready to cook the pork, preheat the oven to 375 degrees. Next, remove the pork out of the marinade. Set the marinade to the side to make a sauce. Then, put the pork on a flat surface to add the stuffing. Spread the stuffing evenly along the pork.  Then, roll the pork up. You can tie the pork together with twine or hold together with toothpicks. Put in a casserole dish sprayed with non-stick cooking spray. Cook in the oven for 35 minutes or until the pork is cooked. 

The dish is best served with mashed potatoes. Cook these however you like. If anyone is interested, I can add a recipe. 

Lastly, make a sauce for the potatoes to eat with the pork. Pour the left over marinade into a sauce pan. Then add another 1/2 cup of white wine and 2 tsps of truffle oil. Heat up the sauce to a boil and bring down to the simmer. Season with salt and pepper.

Serve the pork with a serving a mashed potatoes. Pour the sauce along the potatoes and the pork. Enjoy!

Eat with a good piece of bread and with a glass of Chardonnay. 

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