This is a really complicated, time-consuming recipe that uses half a kitchen-worth of pans and platters but it is so good it is worth the effort. I forgot about this recipe and recently found it in my "pork file"- it has a lot of steps- some of which could probably be modified- but here it is in all its' glory for those of you who might give it a try:
STUFFED LOIN OF PORK
Serves 6
From Gourmet Dec 1981
4 lb pork loin, boned and tied at 1” intervals with kitchen string
1 c dry white wine
2 tsp crumbled dried sage
1 tsp dry thyme
1 large clove garlic, mashed
1 bay leaf, crumbled
salt and pepper to taste
Combine all except pork loin. With a wooden spoon handle, push a hole through the center of the roast lengthwise. Put the pork in the mixture and marinate in refrigerator, covered, overnight or for several hours. Turn occasionally.
Preheat oven to 450 degrees. In a roasting pan with a little melted butter or oil, combine:
2 carrots, peeled and cut into 1” pieces
1 onion, peeled and cut into 1” pieces
1-1/2 lb pork bones
Roast in oven, stirring occasionally, for 45 minutes. Skim off fat. Lower oven heat to 350 degrees.
Remove the pork roast from the marinade (reserve marinade) and stuff with the following mixture:
12 prunes, pitted and halved
12 dried apricots, pitted and halved
In a large skillet, melt
2T unsalted butter
2T vegetable oil
brown the pork roast on all sides. Transfer it to a plate. Pour the skillet drippings into the roasting pan (take the bones, carrots and onions out) and deglaze the pan then reduce the liquid to about ½ cup. Put the pork in the roasting pan, fat side up, add 1-1/2 c brown stock (either canned or homemade) and braise it, covered tightly with foil, in the 350 degree oven for one hour or until meat thermometer registers 160 degrees. Transfer the pork to an ovenproof dish and discard the strings. Raise the oven temperature to 450 degrees. Brush the pork with: 2 tbsp Dijon mustard then coat with ½ c firmly-packed brown sugar, patting on well. Roast the pork in the upper third of a 450 degree oven for 15 minutes or until a meat thermometer reads 165 degrees and the coating is crisp and bubbly. Transfer the pork to a plate and let it stand, covered loosely, for 15 minutes.
Meanwhile, strain the cooking liquid from the roasting pan into a saucepan, skim the fat and bring to a boil. Whisk in 1-1/2 tbsp cornstarch that has been dissolved in 3 tbsp cold water. Whisk in 3 tbsp unsalted butter, in bits. Cook over high heat, swirling the pan, until the butter is incorporated. Pour in any juices that come out of the pork roast. Season the sauce with salt and pepper and transfer to a heated bowl. Slice the pork, arrange it on a tray and garnish with sprigs of watercress.
STUFFED LOIN OF PORK
Serves 6
From Gourmet Dec 1981
4 lb pork loin, boned and tied at 1” intervals with kitchen string
1 c dry white wine
2 tsp crumbled dried sage
1 tsp dry thyme
1 large clove garlic, mashed
1 bay leaf, crumbled
salt and pepper to taste
Combine all except pork loin. With a wooden spoon handle, push a hole through the center of the roast lengthwise. Put the pork in the mixture and marinate in refrigerator, covered, overnight or for several hours. Turn occasionally.
Preheat oven to 450 degrees. In a roasting pan with a little melted butter or oil, combine:
2 carrots, peeled and cut into 1” pieces
1 onion, peeled and cut into 1” pieces
1-1/2 lb pork bones
Roast in oven, stirring occasionally, for 45 minutes. Skim off fat. Lower oven heat to 350 degrees.
Remove the pork roast from the marinade (reserve marinade) and stuff with the following mixture:
12 prunes, pitted and halved
12 dried apricots, pitted and halved
In a large skillet, melt
2T unsalted butter
2T vegetable oil
brown the pork roast on all sides. Transfer it to a plate. Pour the skillet drippings into the roasting pan (take the bones, carrots and onions out) and deglaze the pan then reduce the liquid to about ½ cup. Put the pork in the roasting pan, fat side up, add 1-1/2 c brown stock (either canned or homemade) and braise it, covered tightly with foil, in the 350 degree oven for one hour or until meat thermometer registers 160 degrees. Transfer the pork to an ovenproof dish and discard the strings. Raise the oven temperature to 450 degrees. Brush the pork with: 2 tbsp Dijon mustard then coat with ½ c firmly-packed brown sugar, patting on well. Roast the pork in the upper third of a 450 degree oven for 15 minutes or until a meat thermometer reads 165 degrees and the coating is crisp and bubbly. Transfer the pork to a plate and let it stand, covered loosely, for 15 minutes.
Meanwhile, strain the cooking liquid from the roasting pan into a saucepan, skim the fat and bring to a boil. Whisk in 1-1/2 tbsp cornstarch that has been dissolved in 3 tbsp cold water. Whisk in 3 tbsp unsalted butter, in bits. Cook over high heat, swirling the pan, until the butter is incorporated. Pour in any juices that come out of the pork roast. Season the sauce with salt and pepper and transfer to a heated bowl. Slice the pork, arrange it on a tray and garnish with sprigs of watercress.