First off let me say Happy New Year and I am sorry for not posting since I was asked to join a couple of weeks ago. The holidays are such a hectic time. I promise to do better in 2013! I hope my first post is worthy!
Ok let’s break down a whole pork loin. Got a 8lb need about 3.
This looks good.
Let’s roll cut it.
Gotta make the stuffing. A little onion, celery, apple and spices and walnuts.
Cook down.
Add some bread crumbs and chicken stock. Let cool and spread on the loin. This is a sweet stuffing so I added some goat cheese for a little tang.
Tie , wrap and into the fridge to firm up.
Let’s make a Potato Gratin
A little heavy cream, some whole garlic cloves, fresh thyme and some nutmeg to steep. Then mandolin some russet potato’s
Layer the spuds then cream then fresh parmesan cheese. Repeat till full .
All done
Blanche off some asparagus.
Now onto the sauce.
The players
Place the port, pear infused balsamic and the shallots into the pan to reduce.
When thick add the cream and butter. Strain and keep warm
Ok we’re ready to cook
Sprinkle a little Happy Endings on the roast and then into the Mak
30 minutes on smoke then 275 till a IT of 140.
Potato’s in at 375 for 45 min to an hour.
Sauté the asparagus in some evoo with a little s&p.
Let’s plate this puppy up.
Roast looks good. Rest for 20 minutes
Time to eat!
Enjoy!
