posted by Mimi Hiller 09-05-100 3:07 PM
Roast Pork Loin Stuffed with Ham and Rosemary
Here's the recipe that inspired Mark Peel's turkey brine. It's from "Jeremiah Towers' New American Classics" (Harper & Row, 1986) and, considering how elegant it looks, it's surprisingly easy to make.
3 pounds center-cut pork loin
1/4 cup salt
1/4 cup sugar
2 quarts water plus 1 tablespoon
2 bay leaves
1 tablespoon whole allspice
1 tablespoon dried thyme
2 cloves whole garlic
2 large shallots, finely chopped
3 tablespoons olive oil
1/2 pound country ham or prosciutto, finely chopped
2 tablespoons fresh rosemary, finely chopped
Salt, pepper
1 cup chicken stock
2 tablespoons Dijon mustard
1/4 cup butter
Trim loin to only 1/4 inch fat on top. Mix salt, sugar, 2 quarts water, bay leaves, allspice and thyme in saucepan and heat until salt and sugar are dissolved. Cool. Put loin in pan just large enough to hold meat and liquid and pour brine over. Marinate overnight or at least 6 hours in refrigerator.
Cook garlic, shallots, 1 tablespoon oil and 1 tablespoon water in small skillet over low heat, covered, until soft, about 10 minutes. Do not brown. Stir in ham and half of rosemary. Set aside to cool.
When pork is fully brined, remove from liquid and wipe dry. With handle of wooden spoon or with round knife-sharpening steel, carefully poke hole through center of loin.
When ham mixture is cool, push mixture into center of loin, distributing seasoning evenly. Mix remaining oil and rosemary and rub all over loin. Season to taste with salt and pepper and marinate at room temperature 2 hours.
Heat skillet over high heat and sear loin, browning it on all sides, about 5 minutes. Put loin in roasting pan and roast at 325 degrees until meat thermometer registers 150 degrees, about 45 minutes. Remove loin and set aside in warm place 20 minutes, covered with piece of foil.
Pour any fat out of pan and wipe gently. Pour in chicken stock and reduce to 1/2 cup, scraping pan to dissolve any browned meat juices. Strain stock into saucepan. Whisk in mustard, then butter until both are incorporated. Keep sauce warm.
Cut pork in 1/8-inch slices and pour sauce over.
Makes 6 servings. Each serving contains about: 482 calories; 1,445 mg sodium; 148 mg cholesterol; 30 grams fat; 4 grams carbohydrates; 46 grams protein; 0.27 gram fiber.