The pork loin roast weighed 4.5 pounds. I had my butcher butterfly it for me, and then I pounded it slightly to get a nice, even rectangle. I layered spinach leaves first.
Next, some crumbled gorgonzola:
Finally, a layer of dried mission figs that had been soaking in port wine (drained).
Before rolling pork, cut 4 long lengths of kitchen string (24-30 inches), fold them in half, and lay them under the roast. Then roll tightly.
Make a slip knot with each of the doubled strings, pulling snugly.
Tie remaining ends of two pair of strings together, and trim strings.
*I stuffed a piece of foil into each end to keep the stuffing from coming out the sides during cooking.
Rub roast with olive oil, sea salt, and freshly ground black pepper.
Sear the roast for a minute on each side. I did mine on the BBQ, but you can also do it in a large skillet.
You can do all of the above the morning of your dinner. Then place the roast in a roasting pan and refrigerate. Take out to room temp an hour before cooking.
Bake at 350 for 1 hour and 30-45 minutes. Let roast sit for 10 minutes before slicing.
Fig-Port Reduction:
I have tried two recipes for this sauce: one from Williams-Sonoma, and one from Giada DeLaurentii's Everyday Italian cookbook. I used a combination of the two recipes, and I've made this enough times, that I don't really measure any more. I just sort of pour things in the pan.
One tub of Trader Joe's black mission figs (25-30 figs), stems cut off
2 c. port wine
Reduce for 10 minutes, then add:
1 c. chicken broth
a tablespoon of veal demi-glace (optional)
2 cinnamon sticks
2 rosemary sprigs
2-3 T honey
a splash of balsamic fig vinegar (optional)
salt and pepper
Cook 15-20 min. until reduced by half. Remove cinnamon sticks and rosemary. Stir in 2 T. butter. Puree sauce in blender and food processor. Can be made ahead. Reheat before serving, and stir in some of the pan juices from the pork roast.
Comments (9)
Question: It's a pork loin roast, not pork tenderloin, correct? So that's a different cut? When I've seen it in our markets, it has a thick layer of fat on the outside, do you trim that away?
Posted by Kim | August 14, 2008 12:17 PM
Posted on August 14, 2008 12:17
OMG I am drooling!!!! The whole dinner looks fantastic!! I told you I wished we lived closer.
I am going to make this pork dish for my New Years Eve Party. Even your appetizers, salad etc. looks like a real hit! You outdid yourself again!!
Ida
Posted by Ida | August 14, 2008 2:03 PM
Posted on August 14, 2008 14:03
Thanks, Ida
Kim, it was completely trimmed of fat, and is still a pork LOIN, larger than the tiny tenderloin.
Posted by Palma | August 14, 2008 2:13 PM
Posted on August 14, 2008 14:13
Palma~
You are amazing! I am sure they are still talking about your meal.
any leftovers??
Posted by sandi @ the whistlestop cafe | August 14, 2008 9:15 PM
Posted on August 14, 2008 21:15
Ok, I will make this fr sure, but not until the kitchen needs more heat than nature is providing. It will be a while!
I like everything that is in this roast.
Posted by Judith in Umbria | August 15, 2008 12:54 AM
Posted on August 15, 2008 00:54
Now I know what I will make as the main course for my next dinner party! Thanks Palma!
Posted by Sharon | August 15, 2008 10:14 AM
Posted on August 15, 2008 10:14
Wow that looks fantastic, Palma! And (deceptively) not impossibly difficult. Bet it was delicious.
Posted by sandrac | August 15, 2008 4:30 PM
Posted on August 15, 2008 16:30
WOW and DOUBLE WOW! Palma, you continue to amaze me.
I am going to print this entire blog entry in color.
I have five dinner parties to host between now and the holidays. Five different groups with no cross-over of guests.
Guess what I'm going to make for every single dinner?
Posted by Deborah | August 15, 2008 6:47 PM
Posted on August 15, 2008 18:47
Thanks, everyone!
The best part is you can do most of it AHEAD!
Posted by Palma | August 16, 2008 8:11 AM
Posted on August 16, 2008 08:11