“New from the Kitchen”
Recipe of the Month – December 2017
Entrees: French Style Stuffed Pork Loin with Mushroom Demiglace
This stuffed loin of pork is a great entrée for a holiday dinner party. A little more complicated then most of my recipes but well worth the effort. The moist fruit stuffing is a terrific compliment to the pork and the mushroom sauce gives the dish a rich, earthy mouthfeel.
4-5 lb pork loin
For the Rub
1 large garlic cloves
2 shallots, quartered
3 tablespoons, olive oil
3 tablespoons Herbs de Provence
2 tablepoons coarse kosher salt
1 tablespoon ground black pepper
1 tablespoon dried lavender flowers
For the Mushroom Demiglace
3 tablespoons unsalted butter
3 tablespoons minced shallots
1-2 teaspoons cracked black peppercorns
1/4 teaspoon dried thyme leaves
1/4 cup hearty red wine
3/4 cup Madeira
1.5 ounces Demi-glace
1/4 cup heavy cream
2 tablespoons finely chopped flat leaf parsley
1/4 cup hot water as needed
½ to 1 pound of a mixture of various “exotic” mushrooms
For the Stuffing
1 cup each dried apples, pears and apricots softened in hot water for 10 minutes
1 cup dried cherries, macerated in Madeira for 15 minutes
1 tablespoon fresh chopped parsley
Salt & pepper to taste
Chop Garlic and quarter shallots in a mini processor. Scrape down the bowl. Add olive oil, salt and pepper and blend until paste forms.
Saute onion and celery in pan, when translucent, add the apple, turn off heat and set a side.
Lay the pork loin at side down and with a sharp knife, cut length wise and slowly unroll.
Combine fruits and 2 tablespoons parsley and spread the mixture evenly on the loin. Roll the meat up and secure with kitchen twine. Coat the meat with the rub and let sit for 3-4 hours or overnight in the refrigerator.
Roast at 350 degrees for 1 1/4 to 1 ½ hours or until it reached 165 degrees. Slice and serve with mushroom demiglace. Melt 2 tablespoons butter in small saucepan. Add shallots and saute over medium heat until translucent. Add peppercorns, thyme and wine. Bring to a boil and reduce by half. Pour in Madeira and bring to a boil. Add the demi-glace, whisking until dissolved, then whisk in heavy cream. Pour through a fine strainer into a clean pot pressing to extract as much liquid as possible. Stir in parsley. If the sauce is too thick, add hot water as needed. Saute the mushrooms in 1 tablespoon butter and add to the sauce.