The Fryer’s Roast: Stuffed Pork Loin

I’m Southern. I like fried food. As I write this I’m craving a fried fish sandwich. It’s just before 10 am. Not the best thing for the expanding middle-aged waistline and constricting middle-aged arteries. Remember when we used to hear about the President’s preferences for snack foods? Was it President Reagan, or was it President Bush who had a jar of Jelly Bellies gourmet jelly beans on his desk? Regardless, I believe it was President Clinton who professed a liking for cracklin’s, if I recall correctly. That would be fried pork rinds for the uninitiated and more Northern of y’all.

This weekend pork was on sale and I was preparing a menu for an impromptu dinner party. I could have pan fried pork chops, but we’re all of us watching our cholesterol levels. Then a half a pork loin caught my eye. Dinner for four with leftovers for the week for roughly USD$8.00, not including wine. Sold.

This is a very easy and because it involves a bit of a show when cut and plated, it can make for a more elegant presentation.

The Easy and Elegant Life Caramelized Onion Stuffed Roast Pork Loin.

1 large onion

2 cloves garlic, pressed through a garlic press

1 long branch of rosemary (about two tablespoons, maybe a bit less)

1/4 of a two day old baguette, pulverized into bread crumbs (4 cups? Maybe 5)

Salt and pepper

Extra Virgin Olive Oil

1 Tablespoon butter

Kitchen String

Preheat your oven to 450ºF.

Using a Cuisinart, blender or tea towel and meat tenderizer/ballpeen hammer/rolling pin/what-have-you turn the dried out baguette into bread crumbs. Set aside.

Chop (or thinly slice) the onion.

Melt the butter and add a tablespoon or so of olive oil to a large skillet over medium high heat. Sauté the onions with salt and pepper just until they brown. Add the pressed garlic and sauté for a minute more. Remove from the heat. Add the breadcrumbs and mix thoroughly. Add a bit of water if it’s too dry. (Or dry white wine, if you can spare it.) You’re making stuffing, so make it look like what you remember the consistency of stuffing to be: moist.

Butterfly the pork loin so that it spread out flat (or ask the butcher to do it). Turn over and score the thin layer of fat every 3/4″ with a very sharp knife. Flip over and spread a generous layer of stuffing down the center, right to the edges. Roll up the pork loin.

Here’s the tricky part. Using kitchen string truss the pork loin. Where I made my mistake with the one above: I didn’t use enough string, tying it with four pieces only. Use nine. Eight cut and tightly tied around the circumference, one tightly tied lengthwise. It may help to have someone tying whilst you hold the beast together.

Rub the entire roast with a mixture of olive oil and salt (Kosher or sea salt is best.) Place on a roasting rack in a pan. Roast at 450ºF for 30 minutes and turn down the oven to 400ºF. Cook for another hour or to your liking. Pork can be served just the least bit pink. The loin I cooked was in the 3 1/2 to 4 lb. range and took an hour and forty minutes to cook, and another five to cool a bit (it is still cooking some during the cooling period.)

Slice and serve sprinkled with parsley. For a side dish I served oven roasted potatoes (olive oil and salt) and a salad with a based mustard vinaigrette. Small apples can be roasted alongside the pork for the last hour of cooking. Wash them and cut them across the top third of the fruit, replacing the top (you may want to sprinkle the inside with a dash of cinnamon). Place them around the pork loin and continue cooking.

We drank a fantastic bottle (or two) of ’08 Devil’s Corner Pinot Noir from Tasmania. It is very much a Bordeaux like mix. Mrs. E. prefers white and drank an equally well-matched Le Grand Cheneau Mâcon Verzé, unoaked Chardonnay (’08, Burgundy).

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12 Responses to The Fryer’s Roast: Stuffed Pork Loin

  1. Turling says:

    Sounds and looks delicious. By the way, Reagan on the jelly beans.

  2. WOW! This sounds fabulous, and not too difficult. Thanks for sharing your recipe.

  3. Now I’m hungry and this is not helping with my commitment to eating more (not deep fat fried) veggies.

  4. b says:

    Looks yummy. Do you think it’s possible to just kind of push a helping right through the computer to a daily blog reader? LOL The Fryer’s Roast — and for those of us who live just a bit north of you — it’s The Friars’ Roast. Thanks.
    b

  5. Anonymous English Female says:

    Looks so good! Delicious recipe – love the idea of roasting small apples – tres elegant.

  6. Capt. Mike says:

    Whoa. By which of course I mean: Whoa.

    – Capt. Fatterforhavingreadthat

  7. Paula says:

    Now, doesn’t that look good! I vote ‘yes’ on most fried foods, although I just can’t get enthused about a fried fish sandwich. As a child, we ate fried egg sandwiches for dinner quite frequently when my Mom didn’t have a dinner plan–loved them! President Reagan was the one who loved jelly beans. Not sure what President Bush’s favorite snack was, but I can recommend The Bush Family Cookbook, authored by their long-time chef and house manager, Ariel De Guzman.

  8. Wisco says:

    My first visit to your wonderful blog. I’ll be a regular visitor now!

    Living in Wisconsin, I can empathize with your craving for fried foods. Here we fry everything, including cheese (http://en.wikipedia.org/wiki/Fried_Cheese_Curds).

    One small correction though. The “ancestral home” of great pinot noir wines is Burgundy not Bordeaux. Also, the great wines of Burgundy are not blended ala a Bordeaux claret, but rather are single-vineyard expression of the terroir.

  9. Hello Wisco and welcome. Thanks for the clarification! I did mean a Bordeaux as the wine reminded me very much of a claret — lighter than what I think of when I think of a good Burgundy.

  10. pve says:

    One order plus a side of grits please. Yum.
    pve

  11. The Architect says:

    It is possible to dress a pork loin without butterflying, filling and trussing. My method creates a cavity (I employ a wooden handled spoon) running all the way through the loin. The center cavity is then filled, by hand, with as much fruit (or onion relish)as I can manage. Note: The cavity will streach. While this step can become somewhat timely, and often frustrating, the results are well worth the effort. How come? After roasting,the loin is easily sliced into thick medallions with the filling beautifully encased in the center. Union Square Cafe doesn’t do better presentation than this. Try it – next time you invite me over. Please.

  12. Dear Architect, cheerfully! Thanks for the tip. We’ll catch up this weekend.

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