HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


Pasta, Risotto and You

By Nancy Caivano

 

Roasted Loin of Pork
with Mushroom Stuffing and Burgundy Sauce

Serves 6

 

Ingredients:

4 cups beef stock
4 tbsp olive oil, divided, plus 1/4 cup
1 onion, finely chopped
5 cloves garlic, finely chopped
1 shallot, finely chopped
1 tsp grated lime zest
1 lb mixed, fresh mushrooms
   (variety your choice), finely chopped
1 cup bread crumbs
1/4 cup parsley, chopped
Salt and Pepper
One (3—4 lb) boneless pork loin
1/2 cup burgundy (or other red wine)
4 tbsp butter

 

Method:

In a saucepan, boil stock over medium-high heat until reduced by half, to 2 cups. Set aside.

Heat 2 tbsp olive oil in a large skillet over medium- high heat. Add onion, garlic, shallot and lime zest. Sauté 5 minutes. Add mushrooms and cook until mixture is golden brown, about 10 minutes. Combine in a large bowl with bread crumbs and 1/4 cup olive oil, stirring well. Add parsley, season with salt and pepper and set aside.

To prepare pork for stuffing, pat dry. Beginning in the middle of one end, with a thin, very sharp knife, make a lengthwise cut toward center of pork. Repeat from opposite end of pork, to complete a hole running through middle. with the handle of a wooden spoon, or your fingers, open up the cut you have made to about a 2-inch wide opening. Working from both ends of pork, pack stuffing into opening, pushing towards center. Season all sides of the pork with salt and pepper.

Heat oven to 375 degrees F. Heat 2 tbsp olive oil in a large skillet over high heat until hot but not smoking. Brown pork on all sides, about 2 minutes. Transfer to a roasting pan, and roast in oven about 1 hour. Remove pork to cutting board and let stand 10 minutes.

Meanwhile, on top of stove add burgundy to the roasting pan and deglaze over medium-high heat, scraping up any browned bits. Add reduced stock to pan, and simmer, stirring occasionally, 5 minutes. Add butter, 1 tbsp at a time, to sauce, stirring well. Season with salt and pepper. Slice pork and serve with sauce.

 

Pasta Risotto and You

Recipes
 

Pasta, Risotto and You Archive

 
Kitchen Gypsy

This page created February 2000


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.