Recipe: Stuffed Loin of Pork

Stuffed Loin of Pork
rec.food.recipes/Edward Warren/2002
Serves 8

1 (5 1/2 lb) pork loin, boned & tied at 1-inch intervals
bones from the pork loin, chopped
1 cup dry, white wine
2 tsp crumbled, dried sage
1 tsp dried thyme
1 large clove of garlic, crushed
1 bay leaf, crumpled
salt and pepper to taste
2 carrots, 1-inch pieces
1 large onion, 1-inch pieces
12 pitted prunes, halved
12 pitted, dried apricots, halved
5 Tbsp unsalted butter
2 Tbsp vegetable oil
1 1/2 cups beef broth
1/2 cup water
2 Tbsp Dijon mustard
1/2 cup firmly packed brown sugar
1 1/2 Tbsp cornstarch
3 Tbsp cold water
watercress garnish

Have the butcher bone a 5 1/2 lb pork loin (about 4 lbs boned), chopping and reserving the bones, and tie the pork at one inch intervals with kitchen string. With a thick larding needle or a long sharpening steel make a hole lengthwise through the center of the loin. In a ceramic or glass dish combine the wine, sage, thyme, garlic clove, and bay leaf (crumbled). Salt and pepper to taste. Add the pork, and let it marinate covered and chilled, turning it, overnight.

In a buttered stainless steel or enameled roasting pan combine the reserved bones with the carrots and onion all cut into 1-inch pieces. Brown these in the roasting pan in a preheated very hot (4500 F) oven, stirring occasionally, for about 45 minutes. Skim off any fat in the pan.

Remove the pork from the marinade, reserve the marinade, and pat the pork dry. Stuff the pork alternately with the prune and apricot halves (use more if needed to fill.

In a large heavy skillet brown the pork in 2 Tbsp each of unsalted butter and vegetable oil over high heat and transfer it to a plate.

Add the reserved marinade to the roasting pan, deglaze the pan, stirring up the brown bits clinging to the bottom of the pan, and reduce the liquid to about 1/2 cup.

Add the pork fat side up, 1 1/2 cups of brown stock or tinned beef broth, and 1/2 cup water. Bring the liquid to a boil and braise the pork (covered tightly with foil) in a preheated moderate (350F) oven for 1 hour, or until a meat thermometer reads 160F. Transfer the pork to an ovenproof dish and discard the strings.

Brush the pork with the mustard and coat it with the dark brown sugar, patting it on well. Roast the pork in the upper third of a 450F oven for 15 minutes or until a meat thermometer reads 165F, and the coating is crisp and bubbly. Transfer the pork to a plate and let it stand, covered loosely, for 15 minutes.

Strain the cooking from the roasting pan into a saucepan, skim off the fat, and bring it to a boil. Whisk in the cornstarch dissolved in 3 Tbsp cold water. Add 3 Tbsp unsalted butter cut into bits, and heat the mixture over high heat swirling the pan until the butter is incorporated. Season the sauce with salt and pepper and transfer it to a heated bowl.

Slice the pork, arrange it on a tray, and garnish it with sprigs of watercress.