Ah Pork! Let me count the beautiful ways. Bacon, Side Pork, Chops, Loins, Roasts – Yum!
The stuffed pork loin that was featured in the blog was prepared a day ahead, tied and left in the refrigerator unroasted. So nice to prepare in advance. For me, it is always nice to have some sweetness with the pork loin – hence the reason for the peaches and lingonberries. Also the reason many like to eat applesauce with their pork. Some might want to stuff the loin with apples. But this is what I did.
Prepare the peaches and lingonberries (below.)
Use a 3-pound (+ or -) pork loin. It should not be a tenderloin. (Too narrow to open and stuff.) Preferably it will have a thin layer of fat on the top. Slice open the loin for stuffing. If you have not opened a pork loin for stuffing, it is an easy task. Go to http://www.youtube.com/watch?v=2eCpL6cj7Rw for a demonstration.
Once you have opened the pork loin, there are dozens of stuffing ideas. This is the one on the blog.
In a pan with oil, sauté chopped celery and onion a bit – just to soften it slightly. Ah! Always a wonderful aroma from that celery/onion base! Cool the sautéed vegetables.
Generously brush the pork with olive oil, and sprinkle with salt, pepper and minced garlic. Remember, it is 3 pounds or so . . . So don’t be shy about the seasonings. Cover with fresh or frozen spinach, spread the cooled vegetables over the open pork loin. and sprinkle with a good portion of dried cranberries. That bit of sweetness is so nice with the pork loin. With the spinach and cranberries, it will also make a very nice presentation when it is sliced and that coil appears.
Roll tightly and tie with string. Watch this video for instructions if it is new to you. http://www.youtube.com/watch?v=P0TpBA7BybM&feature=relmfu Bake immediately or cover and put in the refrigerator until baking time.
Bake uncovered at 350F until the interior of the roast is 145F, about an hour. Temperature is the best way to give you a nice finished product. It provides for a nice juicy loin. Use a meat thermometer. I use a probe that monitors the roast from beginning to finished temperature. The thermometer readout is outside of the oven. FDA guidelines for cooking pork indicate that 145F is the recommended temperature for pork.
Wrap in foil for 5 minutes to let the juices return to the outer portions of the roast. (Also – if the roast rests, it carves much nicer.)
Slice the stuffed loin and place on plates. Top with a sauce. In this case it was peaches and just a few sweetened lingonberries. The sweetness of the peaches and the tartness of the lingonberries was very nice with this flavorful roast.
Peaches – in a saute pan, melt 3 T butter, add three peaches cut into wedges. Sauté slightly and add 1/4 to 1/2 cup sugar (taste it) . . . . Saute until the sugar is melted and peaches still hold their shape. A touch of vanilla is a great addition.
Lingonberries – Add sugar (amount is your preference) to lingonberries and let sit until the sugar dissolves. Use Lingonberry preserves or cranberry sauce instead if frozen lingonberries are not available (we sell them!).
I served the loin with slightly sauteed yellow squash and onion. Butter, squash, onion, salt and pepper. With a fresh rosemary sprig for a touch of color. I am showing the dish without the sauces so the beautiful loin is visible.
Add one of Sturdiwheat’s delicious breads – always a great addition to dinner. Enjoy!