Monday, July 15, 2013

Pork Loin stuffed with Goat Cheese and Duxelles

This has to be one of the best pork roast recipes we've come up with yet.  And it makes such a beautiful plate for company, like pinwheels!  We hope you enjoy making it (and eating it!)
Our Pork Loin "Pinwheels", stuffed with goat cheese and duxelles.
2 lbs. rib-end, boneless pork roast (loin roast)
4 oz. goat cheese (crumbled, at room temperature)
1/8 tsp. ground black pepper
Duxelles (sautéed mushrooms - see  Duxelles recipe this blog)
1 tsp. garlic powder
1 tsp. olive oil
2 medium plum tomatoes, seeded and diced
high-quality kitchen twine and toothpicks (do NOT use colored tooth picks!)
6 slices of bacon
1 medium onion, quartered and sliced into ¼” pieces (we used half red onion and half yellow)
good dash or two of ground black pepper
¼ cup chicken broth
¼ cup sherry

·         Prepare the Duxelles according to the recipe and remove from heat
·         Add the goat cheese and the ground black pepper, mix together and set aside
·         Slice the pork roast in half lengthwise (butterflied), not quite in half, so you can lay it open flat
·         Pound with a meat mallet until about ¼” thick (should end up about 12” x 16” around)
·         Sprinkle the pork lightly with garlic powder and brush with olive oil
·         Spread the Duxelle mixture evenly over the pork, leaving about 1 ½ “ around the edges
·         Spread the diced tomatoes evenly over the top
Pounded out and topped with fillings, ready to roll up.

·         Roll the pork up (pinwheel style) from the short end, tucking in the edges as you go
·         Using the kitchen twine, tie up both ends of the roast about ½” in from the ends
·         Lay out the bacon slices side-by-side and place the rolled up roast on top and wrap the bacon around the roast (overlapping the bacon slices just a bit) and secure with toothpicks
·         Spread the sliced onions in the bottom of a 12” baking pan
·         Place the pork roast on top of the bed or onions in the baking pan and sprinkle with black pepper
Rolled up, tied and wrapped in bacon, atop a bed of purple and yellow onions - almost ready to bake!
·         Pour the chicken broth over the onions (not over the roast)
·         Pour the sherry slightly over the roast, but mostly over the onions
·         Cover loosely with tin foil
·         Bake covered at 350° for one hour, then increase heat to 390 and continue cooking until the bacon browns a little, approximately about another hour.
·         Remove from oven and let cool slightly before slicing - it's so good!

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