L'epicurien - March 31,2021
Stuffed Pork Loin
Pork loin is a great choice for grill or smoke and if it is stuffed better yet, with a fat cap running along the top, guaranteeing more flavor and beautiful colors to the cooked piece. It is the same meat that we enjoy in a pork chop but without the bone, it also can be sold with the bone as a rack of pork.
• 4 lbs. pork loin
• 12 peeled garlic cloves
• 1 cup of sugar cane syrup
• ⅓ cup of dried oregano
• 1 tablespoon of fine salt
• Black pepper grains to taste
• 1 lb. of bacon
• 1 lb. of fresh mushroom
• Pinch of thyme
• Salt to Taste
• 1 cup of orange pulp
• Black 1/3 cup of Extra Virgin Olive Oil
In a skillet over medium-high heat add the EVOO and saute the sliced fresh mushrooms with salt, ground black pepper, the pinch of thyme and cook for 10 mins, set aside.
Carefully cut along the pork loin without reaching the other side then repeat the cut in the already cut part to create a pocket that will make possible to fill the pork loin.
Once the piece is cut, rub the internal part with salt, ground black pepper, ground garlic and the sugar cane syrup ( derived product from sugar cane).
Then put inside the pocket the orange pulp, the strips of bacon side by side and finally the sautéed mushrooms.
Close the pork loin and tie tightly with a strong thread to prevent it from opening while cooking.
Take it to the grill and seared carefully to get a crispy and caramelized exterior, then finish the cooking over indirect heat on the grill and cover until the proteine reaches 144° F .
It's recommended to use a meat thermometer, insert into the center of the pork loin to get the right internal temperature.
Allow the piece to rest under foil for 15 minutes and cut.
Serve with mashed potatoes, grilled asparagus and garlic butter with lime and white wine.