Stuffed pork loin

Now a favorite for those cold spring days.

Stuffed Pork Loin

Like before chop up a mess of Mushrooms, Since we live in PA. they are cheap and plentiful year round. I typically cook up a huge mess at once just to have them on hand.

And since I'm doing the Paleo diet thing pure Kerrygold Irish Butter. Yep it's worth the price and the effort to get as the cows are grass fed and organic. A Co-Op of smallholders and proud of their products. Try the Cheeses also. Find the nearest location at KerryGold. And No I am not getting compensated for this. I just like it that much.

While that is going on mix up your brine for the loin.
I'm adapting a recipie from the book "Charcuterie" by Michael Ruhlman. (this is the link) ref=as_li_ss_til

2 quarts of water
1/2 cup of salt
3/4 cup of dark brown sugar
4 packed table spoon of sage leaves ( how you pack fresh sage leaves is beyond me. I just stripped a bunch off of the plant out back.)
1 table of juniper leaves ( no got just left em out)
2 garlic cloves ( or a squirt or two from the tube)
1 table of freshly ground pepper. ( that is allot of grinding. I just dumped a couple of Tablespoons in whole.)
Let marinate overnight or at least 2 hours.

Meise in place
Sage, Parsley, onion HERB stuffing, (yes it makes a difference ) and the mushrooms you cooked earlier.
into the food processor for a buzz, You can cook the onions fist if you wish, it mellows them out.

A little chicken stock  if its too thick.

Rinse the loin and discard the brine.

Cut a slit in the loin with a thin bladed knife. I use a boning knife. Open the hole with a cleaned steel or dowel, and put the stuffing in the hole. Really pack it in.

Sear the loin on all sides

This adds FLAVOR.

 No salt or pepper you put it in the brine

Into the oven @ 350 for an hour or so I use a polder thermostat with a long remote probe. Internal temp of 155 f or 60c you can add a little chicken stock if that is what makes you happy but I like the crispies that forms on the bottom. to make a sauce ( it's called fond )

I bet you were wondering about those apples and the pear. I peal and slice the on the good ol made in china hand machine.

Add a little sweet wine for a glaze while you let the loin cook.

Take the loin out when the probe hits 155 f you can see I'm letting this rest for a while. The temp actually went up to 174 inside the stuffing. ( a little high but the brine helped to keep it moist. )

 I made a little sauce out of the drippings.
Apple and pear on the side with the reduced wine. ( who needs stinking veggies).

And happy customer .

No tip but at least I didn't have to clean up the mess.