A couple of months ago I shared a photo of something I made for dinner for some friends. It was so popular that I was asked to make it again a few days later. Since then I have had a few people ask me to share more information and since I had been asked once more to make this recipe, I decided to take more photos along the way.... The pictures I have added here loosely show the steps involved in making a stuffed and crusted pork loin roast. I hope that some of you will be either inspired to try this or otherwise intrigued enough to try to put your own flair on it. I so applaude you if you do! :) You will need: 1 2-3 pound pork loin roast (12 to 14 inches) 100% Cotton Butchers twine (4-6 Ft.) 1 box of Stove Top brand stuffing for Pork 1 Packet of Shake & Bake brand seasoned coating for Pork Any oil spray such as PAM or olive oil and a brush. 1/2 stick of Butter (4 Tbsp.) 1 & 1/2 cups water Salt Freshly Cracked Black Pepper 1 & 1/2 cups Mir Poix (finely chopped carrots, onion & celery) 8 oz fresh mushrooms. Step One: PREPARE THE ROAST Filet the pork loin open as depicted using a sharp filet knife. Leave the pork loin on the cutting board while preparing the stuffing, this allows it to come closer to room temperature. Generously season the open side with salt and cracked pepper. Step Two: PREPARE THE STUFFING Slice the mushrooms to your desired thickness. (I prefer about 1/8 inch). Put the mushrooms in a skillet (that has a lid) on medium heat and add a pinch or two of salt to help sweat them. Put a lid on the skillet and let the mushrooms deplete their water. (there is no need to add butter or oil as the mushrooms are 97% water. a little heat and salt is all it takes to make them sweat out all that water). Simmer for a few minutes and add the mir poix. Stir constantly for about 10 minutes until the onions and celery are translucent and there is no liquid left in the bottom of the pan. The mixture should begin to stick and this is the point where you want to add the water. Deglaze the pan and be sure to scrape the bottom of the pan to incorporate any of the burnt bits to the liquid (concentrated flavor!). Add the butter, stir and bring it to a boil. Turn off the heat, add the stuffing mix, stir to combine, cover, remove from heat, let sit for ten minutes. Remove the lid, stir again, replace lid. (You can wait until it cools by itself or speed up the process. Try putting the stuffing in a ziploc bag and submerge it in cold water.) The idea here is to get both the roast & the stuffing to room temperature (or as close as possible) Step Three: Stuff that roast. (set oven to 450F or 230C) The roast has been filetd and seasoned and is now prepared for the stuffing that should be at (or less than) the same temperature. Pile the stuffing in the center and get ready to get your hands dirty. Roll it closed and shove all the overflowing stuffing back into the ends. Step Four: Lace that roast. Lacing a roast is something that if you do not know how to do, or have never done, I highly recommend checking out on wikipedia or youtube to get the instructions. (If you are good at braiding, wrapping gifts or tying bows, youll love this!) Lace the roast at 1 inch intervals and pat dry with paper towels. Step Five: Coat that roast. Very simply... we need to make the outside of the roast moist again so either use an oil spray or brush olive oil on the outside of the roast. Into a 9 x 13 cake pan. pour the Shake & Bake seasoning and roll the roast around in it. Cover the roast completely by rubbing the coating thoroughly onto the outside. Move the roast to a roasting pan with a roast rack. Insert temperature probe and allow the coated roast to sit for 10 to 20 minutes before putting it into the preheated oven (this helps the coating stick). Step Six: Roast that Roast. Put the roast into the preheated oven and roast at 450F for 10 minutes, then reduce heat to 325F and continue cooking. Using a thermometer or probe roast it until you are happy and serve it with whatever you want.... (I made mashed potatoes, gravy and corn.) :)
Posted on: Mon, 12 Jan 2015 05:17:46 +0000
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