Monday, December 26, 2011

Roast Stuffed Pork Loin

The title was a bit of a mouthful, but the results are a very nice mouthful. There's a lot of little bits in this, but, when you get to the end, it all comes out well and tastes great.








250g fresh spinach 6 smallish button mushrooms
1 dozen chestnuts 0.5lb sausage meat
1 tsp Mustard 1 tsp Mace
1 tsp Coriander a little Salt and some Pepper
2.5lb Pork Loin 2 tsp Bisto Gravy Powder
Cotton String
Red wine





  1. Measure out the spices and place them into a small frying pan for later
  2. Cut the stalks from the spinach and wash it. Chop it fairly finely.
  3. Peel the chestnuts - do it like this to avoid frustration and singed fingers!
    1. Cut crosses in the flat sides of the chestnuts
    2. Place them into boiling water for 3-4 minutes
    3. Remove the heat but leave the nuts in the water
    4. Two-by-two, take nuts from the water and cool a little under the tap
    5. Cut in four with a sharp knife, and extract the meat. 
    6. Blend/chop the nut meat - I used my Magic Bullet.
  4. Chop the mushrooms fairly finely - about a quarter-inch pieces
  5. Heat the spices in the pan on a low heat
  6. In a large mixing bowl, combine the spinach, spices, mushrooms, chestnuts, and sausage-meat
  7. With a good-sized fork, mash the parts together. You will probably end up with a mix that is way too dry, so add an egg or two until it binds together. This is the stuffing mix.
  8. Now take a sharp knife and cut the loin in two, length-ways. This should give you two fairly flat pieces of meat of the same length. In the US you often get a package that contains two parts already: in this case cut each part almost in half, so that it will lie flat
  9. Place one part of the meat flat and season it with a little salt and pepper, and some rosemary
  10. Put as much of the stuffing mix as will reasonably fit onto the meat
  11. Lay the second piece of meat on top
  12. Use the string to tie the whole thing together. You shouldn't need to go around more than five or six times at most
  13. If there's a lot of stuffing left, pin up one end with cocktail sticks and push more into the other end!
  14. Place the meat in a (non-stick if you can) roasting pan and cover over with foil. I put a cup of wine into the tray to keep the meat moist: don't bother if your meat is not sitting on the bottom of the pan
  15. Place in the oven:
    1. Start at about 450F for about 20 minutes
    2. Take it out, turn the meat over, recover and replace for another 15 minutes or so
    3. Measure the temperature - it'll probably be about 60C inside the meat
    4. Uncover the joint and raise the oven temperature to 500F or more for about 15 minutes. This will get the temperature up and also colour up the top of the joint for serving
  16. Once done, take from oven and let rest on the plate or block you'll use for carving for 10 minutes or so. It's still cooking at this point! Remember that you'll get liquid out of the joint, so be sure to use something that the juices won't simply run off of!
  17. Mix the Bisto powder with a cup of red wine to liquify it
  18. Take the roasting tray, add a cup or two of red wine and place on heat.  
  19. Use a spatula to scrape off the meat stuck to the bottom of the trat and break it up
  20. Add the Bisto mix, bring to the boil. Almost immediately it will start to thicken, so be ready to pour into a serving jug.
I served this with mashed potatoes and corn. Peas or beans would also contrast well with the flavour of the pork. It'll certainly feed four hungry people.





Enjoy your meal - we certainly did (that's why there aren't any pictures!!)!

TTFN

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