Pine Nut & Raisin Stuffed Pork Loin

Pine Nut & Raisin Stuffed Pork Loin

in

By chef Carmine Accogli

Chef Carmine Accogli's pinenut- and raisin-stuffed pork loin.

Serves 8

3 tbsp plus 2 tbsp extra-virgin olive oil
3 large onions, thinly sliced, plus 1 large onion, chopped
5 sweet Italian sausages, casings removed
3 cloves garlic, minced
1 cup raisins
1/3 cup pine nuts
1/3 cup white wine
1 cup shredded Emmenthal or Swiss cheese
1/4 cup fresh bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup fresh Italian parsley, chopped
2 tbsp fresh thyme, chopped, plus 3 sprigs
1 tsp each salt and pepper, divided
4 tbsp Dijon mustard
3-lb. centre-cut boneless pork-loin roast
1/2 tsp chili flakes
1 lb. mini Yukon Gold potatoes, cut in half lengthwise
2 carrots, peeled and cut diagonally in 1/2-in. thick slices
3 sticks of celery, chopped

  1. In a large sauté pan, sweat sausage meat in 3 tbsp olive oil over medium-high heat until almost cooked.
  2. Add sliced onions to sausage meat. As onions begin to soften (about halfway through cooking), add minced garlic. Cook onions completely.
  3. Deglaze meat mixture with white wine and cook until wine has evaporated.
  4. Transfer to a large bowl, mix with pine nuts, raisins, Parmesan, bread crumbs, chopped thyme and parsley, then let cool. (Note: Can make ahead; cover and refrigerate for up to 24 hours.) Once mixture has cooled, add Emmenthal or Swiss.
  5. Place pork, fat-side up, on a cutting board. Starting 1/2 in. (1 cm) from bottom of roast, cut a 1-in. (2.5-cm) deep horizontal cut along length of roast. Continue to cut deeper into roast, pushing away or unrolling meat as you cut to form a 12- x 10-in. (30- x 25-cm) flat rectangle.
  6. Mound sausage mixture along centre; fold pork in half to cover. Place 4 17-in. (43-cm) lengths of string crosswise under loin; tie at top and cut off excess string.
  7. Brush with remaining oil; sprinkle with 1/2 tsp each salt and pepper. Transfer to roasting pan.
  8. To prep vegetables, mix together olive oil, thyme sprigs, salt, pepper and chili flakes in a large bowl.
  9. Add potatoes, carrots and chopped onions; toss to coat. Arrange around pork in roasting pan (Note: Can make ahead; cover and refrigerate for up to 12 hours.)
  10. Roast in 400 F (200 C) oven, basting 3 times with pan juices, until juices run clear when pork is pierced and meat is still slightly pink in centre, about 1 1/4 hours.
  11. Transfer pork to cutting board and cover loosely with foil; let stand for about 20 minutes before carving into 8 slices.
  12. Continue to roast vegetables until potatoes are browned and tender, about 25 minutes more; serve with pork.

Stuff It!

  • There are 3 basic components to any stuffing: bread, liquid and seasoning.
  • Always precook the meat in your stuffing first. If you don't, by the time the meat in the stuffing is cooked, the roast itself will be dry and overdone.
  • The bread or dry component is key, but feel free to mix it up (e.g. bread crumbs, cornmeal, cornbread, wild rice, whole grains, Parmesan, etc.).
  • Remember: Moist meat needs a dry stuffing; lean meat, a moist stuffing.
  • Always let your roast to rest for at least 10 minutes before carving.

 

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