For me this kind of culinary boredom represents pork loin and chicken breast, thats why I try and try and try to do something new with those two.
This time I had a leftover nice big piece of a pork loin. Well at this point I had only about a pound left (for my dear European friends: less than half a kilo). For me this amount is rather small, but I'm aware, this could feed a family of 4. Growing up in a big family, that loves to eat, totally took away from me the ability to cook and think in small amounts.
I needed also something good, either warm or cold and preferable edible the next day on a sandwich.
Roast, yes! thats always good and even better the next day on a slice of dark bread with a good grainy mustard.
But pork loin tends to dry out fast, thats why I needed to add some tasty stuffing that could keep the moisture inside and give an extra flavor boost to my boring piece of meat.
This way the creation of roasted pork with a simple stuffing and grainy mustard started to become true.
you need:
skillet
heavy roasting pan or dutch oven
cooking twine
kitchen scissors or sharp knife
small bowl
ingredients:
pork loin (1-2 pounds, 1/2-1kg)
1 carrot
1 celery stalk
small yellow onion
2 cloves garlic
1 slice bread (white preferable, can be toast bread )
1 tablespoon French mustard
fresh parsley
1 bay leaf
1 dry tomato
2 allspice corns
1 glass water or chicken broth
1 tablespoon corn oil or vegetable oil (try to use oil made from one plant rather then mixes )
for the dry rub:
salt
pepper
paprika
dry marjoram
dry garlic
Start with your meat, wash it with cold water and dry very good with paper towel. In a small container mix the spices for the dry rub, and massage the pork good with them. Put the pork aside to rest 10 -15 mins.
Start to prepare the stuffing. Cut celery, onion, carrot, garlic and fresh parsley in a very small pieces. Saute them on a hot skillet for 4-5 minutes, just to make onion translucent, add a pinch of salt and pepper.
Cut the bread slice in a small pieces and add to the skillet at the very end, just to mix it with the warm veggies. Transfer the warm stuffing into a bowl and add the tablespoon of a good French, grainy mustard. That will give the mixture a new dimension and a nice punch. Let it cool a bit.
Now take your meat, turn it to the side (the narrow side up ) and with a sharp knife make a deep pocket inside it (careful do not cut all the way through the meat).
When the pocket is ready, start filling the pork with the fragrant stuffing. Use the best tools you have: your hands, to really fill the meat out but do not overload it.
Now take the kitchen twine (or a thick thread) and start to tie the meat, like you would tie a present with a ribbon. Make sure the pocket is closed tight so your precious stuffing won't fall out.
Now in the same skillet you made the stuffing or in a dutch oven, heat up the oil and on medium high heat, brown your meat on every side. When is nice and golden, add a glass of water or chicken broth, bay leaf, allspice corns and dry tomato.
Cover the dutch oven (or a heavy roasting pan with aluminum foil) and place it with the meat inside the preheated to 450° F(230-250° C) for 30-45 min. (The time really depends on what kind of oven you have and how big and thick piece of meat you use). The best way to check if your meat is ready, is to use a meat thermometer, stick it in the thickest part of the roast and check the temperature.
Remember when you take your roast out LET IT REST before slicing. The liquids inside the meat has to cool down a bit, if not you will cut it and all the juicy goodness will end up on your cutting board and you will end up with a dry piece of pork. The sauce that is left on the bottom of your pan, reduce for 5-7 minutes and use as a sauce for the warm meat.
Serve the pork with mashed potatoes and warm asparagus with lemon vinaigrette or warm broccoli salad with sweet asian sauce. The next day slice it thin and make a delicious cold sandwiches with hearty arugula.
Enjoy!
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