This recipe started off as a dinner based on Chef John's recipe Stuffed and Rolled Pork Tenderloin from www.allrecipes.com . However, as with another stuffed pork recipe here on The Biker Bistro, (Roast Pork Loin Stuffed With Herbs and Capers ) the butcher at Whole Foods had yet again run out of tenderloins, so we substituted a pork loin. And, having cooked and then enjoyed the meal, Margot and I agreed that the loin was probably a better choice than the tenderloin anyway.
This is my take on Chef John's recipe.
1 pork loin
2 Tablespoons flat-leaf parsley, chopped
15 - 20 Sage leaves, chopped
½ Cup Panko bread crumbs, pulsed once in an Oscar
1/3 Cup seedless raisins
3 Cloves garlic, minced
2 Sprigs fresh rosemary, chopped
1 Large egg
2 Tablespoons olive oil
2 Teaspoons salt
1½ Teaspoons ground black pepper
¼ Teaspoon cayenne pepper
Salt and ground black pepper to taste
1 Tablespoon pan drippings (fond)
4 Teaspoons Dijon mustard
1 Cup chicken stock
2 Tablespoons cold butter
Preheat oven to 420° F (215° C).
With a long and very sharp knife cut into the long side of the loin and then, bringing the knife blade parallel to the surface of the meat, cut a spiral from the outside to the center so that the slice is about 1/2 to 3/4 inch thick.
Open up this slice so you have a rectangle of meat.
Trim a little off each end so that the ends are square. Set the cut-off pieces aside.
Carefully cut a few shallow slashes in the meat. Do not cut through the slice.
Place the meat on a sturdy surface, cover the meat with plastic wrap, and pound to about 1/2-inch thick.
Roll up pounded loin, cover with plastic wrap, and refrigerate to keep cold.
Beat the egg in a small bowl or cup.
Chop the meat trimmings very finely and mix them in a bowl with the parsley, sage, bread crumbs, raisins, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper.
Mix these all together well with your hands until stuffing is combined.
Unroll the loin slice on a work surface.
Starting at one of the shorter edges, spread stuffing over loin toward the other short edge leaving a 2-inch border on that far edge. Do not make the filling layer too thick.
Roll up tenderloin, ending at the 2-inch border.
Tie one end of the roll, not so tightly that the stuffing is forced out, and then wind the string down the roll to the other end and back up to the start. Cut the twine and tie the end to the first knot.
Collect up any filling that has oozed out during the tying and put it back in the bowl with any stuffing that was not used. Set aside.
Season tenderloin all over with salt and black pepper.
Heat an oven-safe skillet over high heat until hot. Add the olive oil.
Place the loin into the hot skillet, browning each side for about 3-4 minutes.
Place skillet and meat into the preheated oven.
Cook at 420° F (215° C) for about 20 minutes, then drop the oven temperature to 400° F (200° C). Cook for a further 20 minutes then drop the oven temperature to 375° F (190° C).
Test every 10 minutes or so until an instant-read thermometer inserted into the center reads at least 145° F (63° C).
Transfer to a cutting board, tent with aluminum foil and let rest for 15 minutes.
Pour a half tablespoon or so into a small pan and cook the left-over (uncooked) filling. Do not skimp on this cooking: the filling has raw pork in it.
Meanwhile return the skillet and pan drippings to the stove top.
Heat these pan drippings (fond) over high heat.
Stir mustard into skillet.
Pour the chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
Cook at a boil until sauce has a cream consistency, 2 to 5 minutes.
Remove the skillet from heat. Whisk the cold butter into the sauce until the butter is melted and the sauce is shiny.
Remove the twine from the meat roll and slice, gently so as not to break apart, into 1/2 to 3/4 inch slices.
Move slices to a warm serving platter. Spoon cooked left-over filling alongside.
Pour the sauce into a warmed gravy boat.