Fri 05 Feb
2010
Stuff It – Part I
For the following three weekends, why not try an exclusively Launderette “stuffed” recipe. We like to cook using our 5 senses, thus we don’t use measuring implements. So you’ll have to adjust the ingredients according to how much or how little you feel is right for your own personal taste buds.
For this weekend, welcome the end to a long, hard week with a Stuffed Pork Loin.
The Shake, Shuffle, and Roll
Ingredients:
• 1 Pork Tenderloin – open it up by slicing it in half almost all the way then tenderized
• Salt (We like coarse salt like kosher or sea salt)
• Fresh ground pepper
• Fresh or dried oregano
• Fresh or dried rosemary
• Fresh basil
• Olive Oil
• Garlic powder
• A few slices of bacon (If you’re into bacon the way we are, then get the thick-sliced from the butcher counter)
• A few slices of stale bread
• 1 pear
• A bit of soft cheese like brie or goat or blue cheese
• Apple Cider
1. SHAKE all the seasoning (salt, pepper, oregano, rosemary, garlic powder) on the outside loin.
2. SHUFFLE the stuffing together in a bowl (bread, pear, basil, cheese, olive oil, apple cider) until everything is oil and cider coated. Place the stuffing onto the loin like filling a giant cigar.
3. ROLL the loin (like a giant cigar). Wrap bacon around the loin, spiraling it from one of the cigar to the other (Kevin would be proud). Secure with twine.
4. Bake at 350 for an hour and a half. Take it out and let it rest for 10 minutes before cutting the twine off and slicing.
You’ll have to unbuckle the belt a notch after this one.