And………..he’s shared it here. Plenty of time to add these items to your shopping list before getting ready for a holiday meal. Yay! When they all praise your efforts, you can tell them Migis Lodge chef John Strain trained you.
Roasted Stuffed Loin Of Pork with Marsala Sauce
Makes about 8 -10 portions
5 lb cleaned trimmed Center Cut Boneless Pork Loin, butterflied open.
Rub with olive oil inside and out, season with salt and ground black pepper.
For the stuffing
2 Portobello mushroom caps brushed with olive oil and seasoned salt, grilled and sliced Julienne.
1 medium eggplant peeled. Slice long ways .5 inch thick. Brush with olive oil, seasoned salt and grill about 3 minutes on each side. Allow to cool, then dice into .5 inch cubes.
2 packages of fresh leaf spinach
2 tbs. sundried tomato Julienned
1 tbs. chopped garlic
2 tbs. chopped shallots
3 tbs. chopped fresh basil leaves
2 oz. olive oil
2 oz. Marsala wine
salt, pepper, nutmeg
1-2 cups fresh breadcrumbs
1 cup shredded Parmesan cheese
In large heavy saucepan heat oil, add shallots and garlic and cook for about 3-4 minutes, add wine, sundried tomatoes, basil and spinach and wilt but don’t overcook. Add mushrooms and eggplant and heat through. Remove from the stove and add cheese and enough breadcrumbs to stiffen to make a firm stuffing. Adjust seasoning. Use less than ¼ tsp. nutmeg. Allow to cool. Lay a 2-inch diameter ‘tube’ of stuffing down the length of the pork loin. Wrap the meat around the stuffing and tie every 2 inches with butcher’s twine.
Roast at 375 for about 1 hour 10 minutes to an internal temperature of 155 degrees. Remove from oven about 30 minutes before serving and hold in a warm spot. The internal temperature will carry over to about 165 in about 10-15 minutes.
Another 10 minutes and the roast is ready for slicing. Slice about 3/8 to 1/2 inch thick to keep the slices intact. Serve with a Marsala demi-glace sauce.
Sauce
8 oz. Marsala wine
2 tbs. chopped shallots
½ tsp. crushed pepper
In a saucepan combine ingredients and reduce by half. Add 24- 32 oz. of demi-glace, either your own or a good quality store bought. Allow to simmer 20 minutes. Strain and hold hot for service. Serve about 2 oz. per plate.
Let us know how it turns out! Even better, send a picture to migismary@live.com.
And Happy Holidays to all!
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