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Fanned Turkey Stuffed Pork Loin
with Rosé Wine Sauce
This is a very
attractive roast that looks elaborate yet is much easier than it looks.
The stuffing ingredients can be varied. See the photo tutorial following
the recipe.
serves 4 with plenty for the next day served cold or for sandwiches
preheat the oven to 220° lower to 180° after 15 minutes
500 g. prepared pork loin (see photos)
for stuffing:
750 g. ground turkey
1 shallot
5 slices of dried porchini mushrooms (1 T. chopped)
2 sun dried tomatoes (1 T. chopped)
1/8 t. freshly ground nutmeg
4 T. dark cognac (for this I use one aged in oak)
1 T. liquid from soaked mushrooms
3 T. chopped parsley
1 egg
50 g. bread crumbs
4 fatty bacon strips (to keep the meat protected and moist)
Salt and pepper to taste (pepper well)
Have the butcher coarse grind the
turkey. Soak the mushrooms in a little warm water for 20 min. or so.
Mince the shallot. Squeeze the liquid from the mushrooms and reserve.
Coarsely chop the mushrooms and the sun dried tomato. Soak the bread with
the cognac, add to the meat along with all the ingredients except the bacon.
Use a large 3 pronged chef's fork to mix - this will mix the ingredients without
compacting it as may happen when using your hands. Stuff according
to photo instructions.
Use a baking dish large enough to also hold the potatoes. Add the potatoes at one end of the dish. Bake for 1 hour, 10 minutes. Allow to set for 15 minutes before carving. Remove string. Cut two slices (+ - just under 1 cm.) and lay overlapping on a warmed plate. Add a little of the sauce on one side (you do not want to cover the pattern of the meat!) with roast potatoes and three spinach medallions.
stuffing variation: Any dried mushroom will do - dried have a more intense flavour. You can omit them if you like and use chopped pimento in place of the sun dried tomato and use black olive chopped in place of the mushroom. Delicious!
This is a very quick, emergency sauce that tastes as if you there was more time and ingredients involved than there is. It is also NO FAT!
For four:
2 shallots
water
150 m. rosé wine (or 2 sm. glasses)
1 cube of good beef bouillon or equivalent or 80 m. strong broth
freshly ground white pepper
1 t. cornflour
pepper
2 T. cream
browning colour, a few drops (optional, this is used to darken sauces and gravy yet gives no flavour)
Coarsely chop the shallots and wet sauté in a small pan until soft. Add the wine and allow to simmer gently for a minute. Pour into a separate container and puree. Strain back into the pan, add the crumbled cube of bouillon and a little of the mushroom liquid. Season with pepper, add the browning colour and thicken with the cornflour (having made a paste of it first). Whisk well, turn heat off and stir in the cream. Violá!
Best is, of course, to use the juices from your roast. Deglaze the pan with 100 ml. of water, being sure to use a spatula to remove all the cooked bits from the pan. Allow to reduce to half. Taste. If necessary 'help' it out with half a cube or equal of beef bouillon in a enough water to make 80 mls. Continue as above.
Tutorial
There are seven cuts . . .
Place the fat (the thin white layer) side
down on cutting surface.
Sharpen your meat knife. Use the left hand to steady the loin and cut into meat (STARTING FROM THE RIGHT) angling and cutting to almost the fat. It is important that you do not cut through. Stop about 1/4 cm. from the bottom.
Turn your hand (knife) slightly to left and angle cut slightly to right. This angle is important to stuff the loin properly. Make sure that the depth of the cut is equal all the way thru the loin. (It may not look like it in the first picture, but this sharp angle is there...meat being a soft thing and not a line drawing!) Congratulations! You have just completed your first cut (first angled line on the right in the graphic)!
Have a bowl of water ready to wet your hands. Stuff the meat starting with the first cut, wetting your fingers to make this easier. Push the stuffing into the angle and spread to the edges of the 'flap'. Continue with all. Be sure to leave about a third to cover it all. (You will see this in the next picture.)
Lay the bacon, overlapping slightly on the top. Cut two pieces of kitchen string (any non plastic string will do) and slip under the meat at two places. Now, place your hands left and right of the meat and push inward to mold it less 'long' and more domed. Quickly re-adjust bacon and make the first tie snuggly. Mold again if necessary and tie again.
By the way, don't cringe at the thought of all that fat in the bacon. It serves to keep the meat moist by 'self-basting'. One doesn't necessarily eat it, but cuts it away like the fat on a steak. If you still wish to avoid using bacon, then cut an appropriate size piece of cheese cloth, spray it with oil and wrap/tie as above. Alternatively, and if the thought of using aluminium foil does not bother you, then make a tight wrap of the foil and proceed as above.
(Photo of the baked pork loin. Intriguing, no?)
Now you can see the thin layer of fat at the lower edge of the slices. Under the bacon you can see the rest of the filling spread over the top. The dark bits are the parsley, chopped mushroom and sun dried tomato.
Of course, this picture is just for you to see the effect. You will not serve your masterpiece this way, will you? No, no! You will lay two slices overlapping on a warmed plate, add a little of the Rosé wine sauce, the roast potatoes and spinach medallions!
Violá! Bon Apetit! Aproveche! Bon Appetito! Mal Zeit!
All recipes and tutorials are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2005 Patricia Conant
