1 boneless pork loin
Method of Preparation
1. Preheat the oven to 350°F.
2. ;sing a boning knife, butter;y the pork loin into a ;-inch sheet.
3. ;n a heavy bottomed pot over medium heat, add the butter.
;weat the onion, carrot, and celery until translucent. ;dd the
chicken stock and bring to a boil. ;dd the cornbread stuffing
mi;, dried cherries, walnuts, parsley, rosemary, sage, and
thyme. ;i; the stuffing until everything is fully incorporated;
but not over-mi;ed. ;eason to taste with salt and pepper, and
then allow the stuffing to cool down in the refrigerator.
4. ;ay the butter;ied pork ;at on a cutting board. ;pread the
cooled stuffing mi; evenly across the pork sheet;leaving two
inches uncovered at the top. ;oll the pork tightly to create
a long cylinder. ;sing butcher’s twine, carefully tie the pork
making sure not to s;uee;e the stuffing out of the ends. ;ie
up both ends, and season the entire roll with ; tablespoon
each salt and pepper.
5. ;lace the pork roulade on a sheet tray with a roasting rack, and
cook until it reaches an internal temperature of ;;0 degrees.
;est for ;0 minutes, and then slice and serve with the sweet
potato puree, fried ;russels sprouts, and red wine cherry gla;e.
FROM THE CHEF’S KITCHEN
WITH SWEET POTATO PUREE, FRIED BRUSSEL
SPROUTS, AND RED WINE CHERRY GLAZE
Sweet Potato Puree:
1 tsp salt
Fried Brussel Sprouts:
; sweet potatoes, peeled
; stick butter
; c brown sugar
; c heavy cream
;n a heavy bottomed pot, add ; cups of water, salt, and sweet potatoes;
bring to a boil. Cook until the potatoes are soft in the center. ;train, and
then add the potatoes to a blender or food processor along with the
butter, brown sugar, and cinnamon. ;lowly blend, adding the heavy
cream as needed, until it reaches a smooth consistency.
2 lbs ;russels sprouts, halved
1 tbsp salt
; c vegetable oil
;n a heavy bottomed pot, add ; cups of water and the salt, and bring a
boil. ;lace the halved ;russels sprouts in the water and cook until the
center can be pierced by a toothpick. ;ill a large bowl with ice cubes
and water then add the ;russels sprouts so they stop cooking. ;emove
with a slotted spoon, and dry on paper towels.
;dd the oil to a deep pan until the temperature reaches 3;0 degrees
;or when the handle of a wooden spoon or a chopstick steadily bubbles
when dipped into the oil;. ;ry the ;russels sprouts until golden brown
and crispy, and then remove them from the oil using a slotted spoon.
;lace the sprouts in a small bowl and;while they’re still hot;season
with salt and pepper.
Red Wine Cherry Glaze:
2 c dried cherries
2 c granulated sugar
; bottle red wine ;like Cabernet;
; cinnamon stick
; whole clove
;n a medium saucepot, add the cherries, sugar, wine, cinnamon stick,
and clove and bring to a simmer. ;educe the sauce until it’s a syrupy
consistency, and then cool to room temperature.
2 sticks butter
; c diced yellow onions
; c diced carrots
; c diced celery
2 c chicken stock
; c cornbread stuffing mi;
; c dried cherries
; c candied walnuts
2 tbsp chopped fresh parsley
; tbsp chopped
; tbsp chopped fresh sage
; tbsp chopped fresh thyme
salt and pepper