Roasted Stuffed Pork Loin With Sweet Potato Puree, Radicchio, And A Molasses Gastrique
Serves: 5
Iva Padberg
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cups
Spinach (blanched)2 cups
Dried Peaches (fresh or)1
Salt1 cup
Cooking Oil2270 g
Yam (garnet)1 cup
Oil1 cup
Cream (optional)1 cup
Molasse1 cup
Sherry Wine VinegarDirections:
1
For the pork loin: Preheat the oven to 350 degrees F
2
Working on a large cutting board, cut the loin into 2 or 3 workable size pieces
3
Working on 1 piece at a time, place the loin fat side up on the cutting board
4
Using a sharp paring knife and starting at 1 end of the loin in the center of the meat, make a 1-inch incision widthwise
5
Insert the pairing knife into the incision and draw the knife down into the loin
6
Use the end of the knife to create a pocket in the loin but do not increase the size of the initial incision
7
Continue to create pockets down the length of the loin at every inch
8
Stuff each pocket with a pinch of spinach and a piece of fruit
9
Place a roasting pan or large saute pan over high heat
10
Dry the meat with paper towels before liberally seasoning it with salt and freshly ground pepper
11
Add the oil to the hot pan and completely sear each piece starting with the fat/incision side down in order to seal in the spinach and fruit
12
(This can be done ahead of time then chilled until ready to finish cooking
13
) Place the loin in the oven for about 45 minutes to 1 hour to complete cooking
14
Allow the meat to rest for 30 minutes before slicing
15
Slice the meat down the center of the incision to expose the filling and once to the side of the incision
16
Continue to slice the meat making cuts at the incision and then to the side in order to control the portion sizes and to expose the filling
17
For the sweet potato puree: Preheat oven to 350 degrees F
18
Wash and prick each yam with a knife or fork
19
Coat each yam with oil and place them on a sheet pan
20
Place them in the oven and until tender, approximately 30 minutes
21
Remove them from the oven and allow to cool
22
Remove the skins of the yams and discard
23
Place the yams in a large pot with the butter and cream
24
Using a potato masher, smash the yams until smooth
25
Heat over medium to low heat and season with salt and lime juice
26
For the molasses gastrique: Bring the molasses and sherry vinegar to a simmer in a small sauce pot
27
Allow the mixture to simmer for 5 minutes them remove it from the heat and allow to cool
28
Stir in the lemon juice
29
For the radicchio: Core the heads of radicchio and separate the leaves to make decorative cups
30
If the leaves are too large, cut them in half
31
Place the leaves in ice water until service
32
To assemble: On a large serving platter, place dollops of the sweet potato puree in the shell of a radicchio leaf
33
Place 1 slice of the pork loin on top of the sweet potato puree
34
Finish the plate by spooning some of the gastrique over the meat