Thursday, January 26, 2012
It was a rare night where both of my men were going to be home for dinner so I kindly asked them if they would like to put in any requests. I got a "whatever you want to make" from The Kid and a very emphatic "I don't want any curried anything and nothing stir fried" as Shack stomped out the door.
Well, okay then. Somebody has been working and living off catering for too long I think. It was time for a manly meal of roast meat.
My first impulse was to do a pork tenderloin with a nice mustard, creamy pan sauce but that is how I usually make pork. I realized the one thing I never do is to cook a pork loin roast and I certainly never butterfly it and stuff it. The Kid is turning into a hungry teenager and the days of 1 pork tenderloin feeding all three of us for dinner are behind us so it's time for me to start getting used to different cuts of meat. Greek roasted potatoes were already on the menu so it made sense to do the pork with flavours to compliment them. Spinach, feta, garlic, oregano and lemon was perfect to stuff the roast and a nice port pan sauce finished it off nicely.
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Greek Stuffed Pork Loin
1 2lb pork loin roast
salt and pepper
cotton kitchen string
1/2 red onion, chopped finely
1 clove garlic, chopped
1/4 cup finely diced, seeded tomato
zest from one lemon
1 bunch fresh spinach, washed and roughly chopped
salt and pepper
100g feta cheese, crumbled
1 slice fresh bread buzzed into crumbs
2 tbls oregano
zest from 1 lemon
pinch kosher salt
1 small shallot, minced
1/2 cup port
1/2 cup chicken stock
1 tbls cold butter
Butterfly your pork roast - here is a video showing you both methods - just butterfly it unless you want to make yourself all crazy.
spread the stuffing evenly over the butterflied pork loin and then fold it back over like a book.
Mix together the oregano, zest and salt and rub that all over the top of the pork roast (fat side up).Now tie that thing together with kitchen twine (the video shows you how to do the twine. Honestly, as long as you tie it up nice and tight and don't care about it looking pretty, just do what you can).
Preheat the oven to 425F
heat an oven proof skillet or pan over med heat with a bit of olive oil. Put the pork roast in the pan, fat side down and brown it for a few minutes before turning it over, fat side up again and put it in the oven. After about 15 minutes, turn the heat down to 325F and continue to roast until the internal temp of the pork is about 155F (that took about another 45 min). Take it out and let it sit for another 10 to 15 minutes while you make a pan sauce to serve with it if you like.
For pan sauce: In the pan you roasted the pork in, sauté the shallot in the drippings over med heat for a few minutes. Add the port and simmer for a minute, scraping up all the bits from the pan before you add the chicken stock. Let that simmer and reduce by half or for about 5 to 10 minutes. Remove the pan from the heat and whisk in a tbls of cold butter.
Slice your pork roast and drizzle the sauce over it.