Pork Loin With Morel Stuffing
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
60
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 cups
Water (boiling)2 tbsps
Extra-Virgin Olive Oil1 cup
Shallot (chopped)3 cup
Bread Crumb (fine fresh)2 tbsps
Lime Juice (fresh)Directions:
1
In a small bowl soak morels in boiling water for 30 minutes and transfer with a slotted spoon to paper towels to drain
2
Pour soaking liquid through a sieve lined with a dampened coffee filter or paper towel into a small saucepan and simmer until reduced to about 1/3 cup, about 10 minutes
3
Add one third morels and reserve
4
Finely chop remaining morels
5
Morels may be prepared up to this point 1 day ahead and chilled, covered
6
Preheat oven to 375°F
7
In a large skillet heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sauté shallot and garlic until softened
8
Transfer mixture to a bowl and stir in chopped morels, bread crumbs, parsley, and salt and pepper to taste
9
Stuffing may be made 1 day ahead and chilled, covered
10
Bring stuffing to room temperature before proceeding
11
To make a hole for stuffing that runs through center of pork loin, pat loin dry and, beginning in the middle of one end, with a long, thin, sharp knife make a lengthwise incision toward center of loin
12
Repeat procedure from opposite end of loin (to complete hole running through middle)
13
With handle of wooden spoon or your fingers open up incision to create a 1 1/2-inch wide opening
14
Working from both ends of loin, pack stuffing into opening, pushing towards center
15
Season outside of loin with salt and pepper
16
In skillet heat remaining 1/2 tablespoon oil over high heat until hot and just about smoking, and brown loin on all sides, about 1 1/2 minutes total
17
Transfer loin to a flameproof roasting pan and roast in middle of oven for about 1 hour, or until a meat thermometer inserted in center of meat (but to the side of the stuffing) registers 160°F
18
Transfer loin to a cutting board and let stand 10 minutes
19
While loin is standing, on top of stove add lime juice to roasting pan and deglaze over moderate heat, scraping up brown bits
20
Add stock or demiglace and reserved morel liquid with morels and simmer sauce, stirring occasionally, 5 minutes
21
Slice pork loin and serve with sauce
22
In a small bowl soak morels in boiling water for 30 minutes and transfer with a slotted spoon to paper towels to drain
23
Pour soaking liquid through a sieve lined with a dampened coffee filter or paper towel into a small saucepan and simmer until reduced to about 1/3 cup, about 10 minutes
24
Add one third morels and reserve
25
Finely chop remaining morels
26
Morels may be prepared up to this point 1 day ahead and chilled, covered
27
Preheat oven to 375°F
28
In a large skillet heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sauté shallot and garlic until softened
29
Transfer mixture to a bowl and stir in chopped morels, bread crumbs, parsley, and salt and pepper to taste
30
Stuffing may be made 1 day ahead and chilled, covered
31
Bring stuffing to room temperature before proceeding
32
To make a hole for stuffing that runs through center of pork loin, pat loin dry and, beginning in the middle of one end, with a long, thin, sharp knife make a lengthwise incision toward center of loin
33
Repeat procedure from opposite end of loin (to complete hole running through middle)
34
With handle of wooden spoon or your fingers open up incision to create a 1 1/2-inch wide opening
35
Working from both ends of loin, pack stuffing into opening, pushing towards center
36
Season outside of loin with salt and pepper
37
In skillet heat remaining 1/2 tablespoon oil over high heat until hot and just about smoking, and brown loin on all sides, about 1 1/2 minutes total
38
Transfer loin to a flameproof roasting pan and roast in middle of oven for about 1 hour, or until a meat thermometer inserted in center of meat (but to the side of the stuffing) registers 160°F
39
Transfer loin to a cutting board and let stand 10 minutes
40
While loin is standing, on top of stove add lime juice to roasting pan and deglaze over moderate heat, scraping up brown bits
41
Add stock or demiglace and reserved morel liquid with morels and simmer sauce, stirring occasionally, 5 minutes
42
Slice pork loin and serve with sauce