Stuffed Pork Loin
One time my youngest sister called me and wanted to know what balsikalmic vinegar was, saying that she just bought a bottle of it because she thought the bottle was pretty. Having a brother for a chef does have its advantages I suppose. Especially when it comes to the correct pronunciation of balsamic. I gave her a balsamic vinegar sauce that she could use for pork. She raved and was very happy with herself not making something that came out of a package for her and her children.

Last year, we had a small party for my father at the B&B, I stuffed a pork loin with rum apple stuffing and topped it with a balsamic buerre blanc. This was a favorite of everybody. Although I talked about this dish in another newsletter, my sisters felt it was worth publishing again. Seeming as how I am focusing on dishes loved by women I love in my life, I suppose it is only fair to include my baby sisters...


Rum Apple Stuffing

I am not giving you quantities for this recipe, because I have no idea...one of the chefly flaws....ha-ha

Granny Smith Apples, cored, skinned and chopped in 1/2 inch chunks
Raisins
Red Onions, medium dice

Saute in olive oil until the apples are cooked throughout,season with basil, thyme, salt and pepper.. Deglaze your pan with a good amount of rum and reduce. Remove from heat and cool somewhat.

Toss your mixture with bread crumbs and 1 whole egg. Adjust seasonings.

The Pork

The cooking procedure and times will vary depending on what kind of pork loin you are cooking and the size. .

The first thing you need to do is to stuff your loin. I take a long cyndrical object and pierce a hole the length of the loin. I use my sharpening steel for pork tenderloin. It is not as easy when roasting a whole boneless pork loin. For a pork loin, I make an incision lengthwise about 3/4 the way through the loin, so I have a long piece on the left and one on the right with a piece of pork holding the two sides together. I make another incision lengthwise the depth of the existing little piece of pork and flatten back the piece, butterfly one more time if necessary. Do the same with the other side. Season the butterflied pork with salt and pepper and sandwich the pork loin between 2 sheets of plastic wrap and bang with a meat mallet until you achieve uniform thickness.

Stuff your pork tenderloin using your steel to push the stuffing into the cavity. If doing a pork loin, place a generous amount of the stuffing on 1/3 of the loin and roll Tie off your roast every 3 inches. Generously season your pork loin with salt and pepper. Place your pork loin in a pan large enough to allow a couple inches on all sides. Put a little water or beef broth on the bottom of your baking dish. Cover with plastic and aluminum foil.*

Bake in 375 degree oven for approximately 15-20 minutes per pound.*

*chefmike notes-

1) The reason I use both plastic and aluminum is that the plastic will trap all the flavors of the steam, the aluminum prevents the plastic from melting.
2) Theoretically, you should cook pork about 22 minutes per pound, but in this recipe, you really do not have a solid piece of pork, it is wrapped around stuffing. Heat is going to travel throughout the inside of the loin, because you are going to have an air passage throughout your stuffing.
Pork Loin Stuffed with Rum Apple Raisin Stuffing