HERB ROASTED STUFFED PORK LOIN
Steps:
- Chop stuffing ingredients, butterfly pork and pound into about 1 inch stuff and wrap. Roast pork: Preheat oven to 350°F with rack in middle. Pat pork dry and season with 1 3/4 teaspoons salt and 1 1/2 teaspoons pepper. Straddle a flameproof roasting pan over 2 burners, then heat 1 tablespoon oil over medium-high heat until it shimmers. Brown pork on all sides, then transfer to a large plate. Put a metal rack in pan and arrange half of herbs down middle of rack. Stir together shallots, garlic, mustard, and 1 tablespoon oil and smear over top and sides of roast, then put roast, fat side up, on top of herbs. Roast 1 hour. Toss remaining herbs with remaining teaspoon oil and arrange on top of roast. Continue roasting until an instant-read thermometer registers 140 to 145°F, 5 to 15 minutes more (temperature will rise 5 to 10 degrees as it rests). Transfer pork to a cutting board and let rest 15 to 25 minutes. Make sauce while pork rests: Remove rack from pan and discard herbs from rack. Straddle pan across 2 burners on medium heat. Add vermouth and mustard and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Add broth and simmer 3 minutes. Strain through a fine-mesh sieve into a 2-cup measure. If you have more than 1 1/2 cups, boil to reduce; if less, add water. Melt butter in a heavy medium saucepan over medium heat. Whisk in flour and cook, whisking, until pale golden, about 3 minutes. Whisk in vermouth mixture and simmer until slightly thickened, about 3 minutes. Serve pork with sauce. What to drink: Read More http://www.epicurious.com/recipes/food/views/Herb-Roasted-Pork-Loin-352314#ixzz1KOy0QM5y
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Marie Kennedy
[email protected]This is a great recipe for a special occasion meal. It's elegant and delicious.
Lala Shahid
[email protected]I would definitely make this recipe again, but I would make a few changes. I would use a different type of stuffing and I would cook the pork loin for a little less time.
braiydin Pendleton
[email protected]Overall, I thought this was a good recipe. It was easy to make and the pork loin was very tender.
Asad Jomy
[email protected]The pork loin was cooked perfectly, but the stuffing was a little too salty for my taste.
Paul Mdluli
[email protected]I found the recipe to be a bit bland. I added some extra herbs and spices to give it more flavor.
Alex Vogt
[email protected]The pork loin was a little dry for my taste, but the stuffing was delicious.
bymbajargal tseveen
[email protected]I love that this recipe uses simple, everyday ingredients. It's a great way to use up leftover vegetables.
Brent Howard
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the cleanup is minimal.
Nelson imariabe
[email protected]I'm not a big fan of pork, but this recipe changed my mind. The stuffing was so flavorful and the pork was cooked to perfection.
Basim Noob
[email protected]The instructions were easy to follow and the dish turned out perfectly. I would definitely recommend this recipe to anyone looking for a special occasion meal.
earnest daffrece
[email protected]I made this for a dinner party and it was a huge hit! Everyone raved about how delicious it was.
Kehogann Hougie
[email protected]This recipe is a keeper! The pork loin was juicy and flavorful, and the stuffing was out of this world. I especially loved the combination of herbs and spices.