Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.

Thursday, November 10, 2011

Flavors ~ Pork

Y'all can see that the flavor for this week is Pork.
That is wide open!
The Flavor profile for Pork is sweet to savory. Of course in the south ~ we lean towards the Sweet! For this week we could choose everything from Pork Chops to Tenderloin. A Boston But, pork ribs, or a southern Ham. Most of those I see with sweet BBq sauce, pineapple with cherry on top.
The Flavor Bible suggests spice, savory, or sweet (redemption!)
I was at a delimma . . . What to do??
I thought about that southern ham with brown sugar glaze. Then~ I settled in on the back porch with the newest copy of Bon Appetit.
Their Prosciutto-Wrapped Pork Loin looked amazing. They must have read the 'Flavor Bible', because the recipe just fit. I changed it up a bit ~ Made it a little easier and more Southern. Sweet potatoes and pecans can always put a little south in your mouth.

Prosciutto-Wrapped Pork Loin with Roasted Apples and Sweet Potatoes
1 cup dried porcini MUSHROOMS
1 cup diced APPLES
2 tsp kosher SALT plus more
1 cup minced ONION
1 Tbs finely minced GARLIC
2 tsp fresh THYME
2 Tbs fresh ROSEMARY
1/2 tsp freshly ground BLACK PEPPER
1 pound ground pork with SAGE
1/2 cup PECANS
2 sweet potatoes
1 pork loin
1 tsp kosher SALT plus more for seasoning
1/2 tsp freshly ground BLACK PEPPER,plus more for seasoning
3 ounces thinly sliced PROSCIUTTO
3 sprigs rosemary
3 Tbs unsalted butter
1/2 cup low-salt chicken stock
Place dried mushrooms soak until very soft, about 30 minutes. Strain mushrooms. Finely chop mushrooms and apples.
Melt butter in a large skillet over medium heat. Add onion; cook until soft. Add mushrooms and apples; cook, stirring occasionally, until flavors meld. Stir in garlic, thyme, and rosemary; cook another minute. Add brandy and cook until liquid is absorbed. Add saltad pepper. Transfer mixture to a bowl and let cool completely. Add ground pork and stir to combine well.
Pork Loin
Season pork with 1 tsp. salt and 1/2 tsp. pepper. Spread filling on top of pork loin. Roll pork into a tight cylinder. Wrap one layer of prosciutto around roast. Tie roast securely with kitchen twine in 1" intervals. Tuck rosemary sprigs under twine, spacing apart. Place in a roastg pan with chopped sweet potatoes and any remaining stuffing. DO AHEAD: Pork roast can be made 1 day ahead. Cover and chill. Let stand at room temperature for 1 hour before continuing.
Preheat oven to 400°. Roast pork uncovered until an instant-read thermometer inserted into center of loin registers 140° (it will be cooked medium but still slightly pink), about 1 hour to 1 hour and 15 minutes. Let roast rest for at least 20 minutes and up to 2 hours.
When roast is done, spoon off fat from juices in pan. Place pan on top of stove over medium-high heat. Add chicken stock. Pour in reserved mushroom liquid, leaving any sediment behind, and cook, scraping bottom of pan to release any browned bits, until slightly thickened. Whisk in remaining 2 Tbsp. butter and season to taste with salt and pepper. Strain sauce; slice pork. Serve sauce and sweet potatoes alongside sliced pork.

Join us for the ride on Facebook and our blog Flavors.
Happy Cooking y'all~

1 comment:

Anonymous said...

Yum - this looks great Sandi. I can't wait to try it out.

I'm starting to realize that perhaps my cooking senes wasn't so far off after all - many of the 'flavour' combinations are frankly common sense (or they are to me). I'm enjoying coming up with recipes to try though.

It's time for a martini though!

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