I am including one of the recipes from the most recent Gourmet Group dinners. A full menu and all recipes are included in the winter pdf. I have tried this recipe myself and it
is wonderful – especially the cherry sauce!
ROASTED STUFFED PORK AND CHERRY SAUCE
Serves 12: One Pork Slice and 1 /2 Tbs. Sauce
May want to cut more narrowly and have 2 slices per plate.
1 cup tawny port (this is the less sweet port-aged) Depending on the intensity of your port, the sauce may be darker or lighter.
1/2 cup dried cherries, coarsely chopped
1 tablespoons canola oil, DIVIDED
3/4 cup finely chopped fennel bulb (often called anise fennel)
1/2 cup finely chopped onion
2 large garlic cloves, minced
1 cup sourdough breadcrumbs, toasted.
To make toasted sourdough breadcrumbs, pulse 2 ounces sourdough bread in a food processor. Spread the fresh breadcrumbs on a jelly-roll pan and bake at 300 degrees until browned, or toast in a skillet over medium heat.
2 tablespoons butter, DIVIDED
2 1/2 cups no-salt added (chicken or vegetable stock) DIVIDED
1 tablespoon chopped fresh sage DIVIDED
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons kosher salt, DIVIDED
1 1/4 teaspoons freshly ground black pepper, DIVIDED
1 (3 pound) boneless pork loin, trimmed. MAKE SURE YOUR PURCHASE IS ONE not two pork loins in a package)
2 thyme sprigs
2 fresh sage leaves
1 shallot, peeled and quartered
1 tablespoon all-purpose flour
2 tablespoons water
- Preheat oven to 400 degrees
- Combine port and cherries in a small saucepan over medium heat; bring to a boil. Reduce heat; simmer 4 minutes. Remove from heat; let stand 10 minutes. Drain cherries in a sieve over a bowl, reserving cherries and port.
- Heat a medium skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add fennel and onion; cook 10 minutes or until vegetables are almost tender, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Combine fennel mixture mixture, cherries and breadcrumbs in a large bowl. Melt 1 tablespoon butter. Drizzle the melted butter and 1/4 cup stock over bread mixture and toss. Stir in 2 teaspoons chopped sage, chopped thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Cut horizontally through center of pork, cutting TO but not through, other side using a sharp knife; open flat, as you would a book. Place pork between 2 sheets of plastic wrap; pound to an even 1/2 inch thickness using a meat mallet or heavy skillet. Brush 1 1/2 teaspoons oil over inside of pork; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread bread mixture evenly over pork, leaving a 1/2 inch border around outside edges. Roll up pork, jelly-roll fashion, starting with short side. Secure at 2-inch intervals with twine. Brush outside of pork with remaining 1 1/2 teaspoons oil; sprinkle all sides of pork evenly with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Heat a large skillet over high heat. Add pork to pan; cook 8 minutes, turning to brown on all sides. Place pork on a roasting rack coated with cooking spray; place rack in a roasting pan. Pour remaining 2 1/4 cups stock in bottom of roasting pan. Roast pork at 400 degrees for 45 minutes or until thermometer inserted in center of pork registers 138 degrees. Remove pork from pan; let stand 15 minutes. Cut crosswise into 12 slices.
- Place roasting pan over medium-high heat; add reserved port, thyme sprigs, sage leaves, and shallot; bring to a boil. Cook until liquid is reduced to 1 cup (about 10 minutes). combine flour and 2 tablespoons water in a small bowl, stirring with a whisk. Add flour mixture to port mixture, stirring with a whisk; cook 5 minutes or until port mixture begins to thicken. Add remaining 1 tablespoon butter, stirring until butter melts. Strain sauce; discard solids. Stir in remaining 1 teaspoon chopped sage, 1/4 teaspoon salt and 1/4 teaspoon pepper. Serve sauce with pork.
- Suggestion: because we will be roasting the pork at Ann’s home (she has two ovens) you may make sauce ahead; Sharon tried both making the sauce ahead and at the time of roasting. No problem, just used more stock. She did toss in the remainder of the cherries with the thyme, sage and shallot when made ahead.
- Brown pork at your home. Be careful to brown ALL sides. It does take a large skillet to easily turn.
- We will roast the pork at Ann’s home. Slicing was simple, just needed a “turning” spatula for gentle placement on serving plates.