Butter Basted Pork Loin With Stuffing Crust Cheesy Polenta Recipes

BUTTER-BASTED PORK LOIN WITH STUFFING CRUST & CHEESY POLENTA

Steps:

• First, make the stuffing crust, as this will keep. Heat oven to 140C/120C fan/gas 1. Place the slices of bread on a baking sheet, drizzle with the rapeseed oil and dust with the cayenne pepper. Bake in the oven until the bread is completely dry and browned just a little - this will take about 20 mins. Remove from the oven and rub with the garlic cloves while still warm. Use a whole clove on each slice, or half if you have small slices. Leave the toasted slices to cool, then put them in a food processor and blitz to rough but not too big breadcrumbs. Empty the crumbs into a mixing bowl and add the dried sage and onion, the parsley and a good pinch of sea salt. Mix together, then set aside in an airtight container. Can be made up to 2 days ahead without the parsley (see tip, below left).
• Turn down the oven to 120C/100C fan/ gas ½. Score the layer of fat on the pork with a sharp knife, working diagonally along the length, then score again in the opposite direction. Tie the loin with butcher's string to help keep its shape and cook evenly. Heat the rapeseed oil in an ovenproof frying pan and add the pork, fat-side down. Sear and brown the top layer of fat, then turn the pork over and throw in the butter, garlic, rosemary, thyme, pepper and 2 tsp table salt. Once the butter has melted, add the lemon zest and juice to create a fragrant cooking liquor. Roll the pork around in the buttery juices and baste so that it is well coated.
• Place the pan with the pork in the oven and set your timer for 1 hr 15 mins. Baste the meat with the buttery juices every 15 mins. At the end of the cooking time, test the thickest part of the pork with a digital thermometer - it should read 70C when ready. If the meat hasn't reached the temperature, return it to the oven for 5 mins, then check again. Once the pork is cooked, remove from the oven and leave to rest for 10 mins. If you don't have a digital thermometer, cook the pork for 1 hr 20 mins.
• While the pork is resting, pour the milk for the polenta into a saucepan and bring to the boil. Whisk in the polenta and cook over a medium heat until thickened, following pack instructions - it needs to be the texture of creamy mash. If your polenta is too thick, add a little more milk to loosen it. When it is ready, remove from the heat and whisk in the butter, Parmesan, lemon zest, truffle oil, fresh truffle (if using), salt and the cayenne to taste. Pour into a serving bowl and sprinkle over the chives.
• Untie the rested pork loin and give it a final baste with the cooking liquor. Tip the crust into a roasting tin, then roll the pork loin in it, making sure it gets a good covering. Thickly slice the pork and serve with the soft polenta, Romanesco or broccoli sprinkled with toasted hazelnuts, and the buttery juices.

~ EASY CHEESY STUFFED PORK LOIN ~

Steps:

• 1. Clean loin of fat and silver skin.
• 2. After cleaning loin of excess fat and silver skin, with a sharp knife...carefully slice loin down the center, but not all the way through. What you'll be doing is butterflying the loin in order to stuff. I then slice on each side of the initial slice and open. Pound with meat mallet, to thin out. You should now have a fairly large rectangle. Use another method if you choose, whatever is easiest for you!
• 3. Preheat oven to 425 degree F. Salt and pepper the inside of loin. Sprinkle with garlic, Parmesan, then bacon, evenly.
• 4. Spread spinach evenly over meat.
• 5. Sprinkle evenly with mozzarella cheese.
• 6. With maybe an extra hand, as you firmly roll the pork, stuffing anything that may fall out as you go, back in, while holding closed, use bakers twine to keep loin securely in a roll. Like I said, it's easier if you have help with this part.
• 7. Salt and pepper lightly and brown all sides in olive oil over medium heat!
• 8. Place in a baking dish, open side up. Add a little water to bottom of dish. Bake fore 45 minutes to 1 hour or until meat thermometer real aches 160 or until desired doneness is reached.
• 9. Let the meat rest for about 5 minutes, this will keep juices in, plus help set up cheese some. Remove twine before slicing! Another great low carb meat dish, which was a big hit with my family!

POLENTA STUFFED PORK ROAST RECIPE

Steps:

• Butterfly Pork and season. 1 pork loin roast (2-3 lb.) 2 Tbsp minced fresh sage Salt and pepper to taste Slice; Stuff Loin with: Polenta Dressing Heat; Brown Loin in 2 Tbsp vegetable oil Arrange in roasting Pan: 2 celery stalks, cut to fit the roasting pan 2 carrots, cut in half lengthwise 1 onion, quartered Serve Roast with: Dried cherry Sauce Preheat oven to 375 degrees Butterfly pork. Loin should lay out flat. Season inside with sage, salt, and pepper. Slice dressing in half lengthwise, stuff (reserve extra dressing for another use), and tie. Season outside of the loin with salt and pepper. Heat oil in a roasting pan on the stove over medium-high heat. Add the loin and brown on all sides, about 5 minutes total; remove from pan. Arrange celery, carrots, and onion in the pan in a single layer. Place loin on the vegetable rack and roast 35-40 minutes, or to an internal temperature of 150 degrees. Cover with foil and allow roast to rest 15 minutes before slicing. Serve with Dried Cherry Sauce. Dried Cherry Sauce Makes 2 cups Total Time: 15 minutes Deglaze Pan with: 2 cups chicken broth ½ cup ruby port Brown sausage in a large saucepan over medium-high heat, stirring to break it up. Add onion, celery, corn, and garlic; cook 3 minutes. Stir in broth and cream. Bring to a boil, then add spinach. Slowly add cornmeal, salt, and cayenne, stirring with a spoon or rubber scraper. Reduce heat to low and cook 5 minutes (Mixture will be very thick). Remove from heat. Stir in mascarpone and sage. Press polenta into a 8 x 4" loaf pan coated with nonstick spray; cover and chill. Combine: 2 Tbsp unsalted butter, softened 2 Tbsp all-purpose flour Whisk in; Add: 2 Tbsp cherry preserves 1 pkg (3oz) dried tart cherries Salt and pepper to taste. Deglaze roasting pan with broth and port. Bring to a boil, simmer 5 minutes, then drain; discard solids. Combine butter and flour with a fork until blended. Whisk into broth mixture and simmer 3 minutes. Whisk in preserves until melted, then add the dried cherries, salt, and pepper.