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Stuffing a Pork Roast

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.

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Next, some crumbled gorgonzola:

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Finally, a layer of dried mission figs that had been soaking in port wine (drained).

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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.

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Make a slip knot with each of the doubled strings, pulling snugly.

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Tie remaining ends of two pair of strings together, and trim strings.

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*I stuffed a piece of foil into each end to keep the stuffing from coming out the sides during cooking.

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Rub roast with olive oil, sea salt, and freshly ground black pepper.

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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.

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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.

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Comments (9)

Kim:

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?

Ida:

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

Thanks, Ida

Kim, it was completely trimmed of fat, and is still a pork LOIN, larger than the tiny tenderloin.

sandi @ the whistlestop cafe:

Palma~
You are amazing! I am sure they are still talking about your meal.
any leftovers??

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.

Sharon:

Now I know what I will make as the main course for my next dinner party! Thanks Palma!

sandrac:

Wow that looks fantastic, Palma! And (deceptively) not impossibly difficult. Bet it was delicious.

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?

Thanks, everyone!

The best part is you can do most of it AHEAD!

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