Sunday, October 11, 2009

Stuffed Pork Loin With Tomato Cream Sauce


Dave over at My Year on The Grill has done a few spiral sliced pork loin posts lately and he motivated me to finally get around to trying one myself. Spiral slicing is a technique in which you convert a round pork loin into a flat piece of meat. Check out this post of his for actually HOW to do it, but definitely use the sharpest knife that you have.

Here's how my 2.5 lb pork loin roast ended up. TIP: have your cooking strings laid out under your meat before you start to stuff it. That way when you get ready to roll it back up, you don't have to fiddle with them.

I made a quick red sauce, Maria's Twenty-Minute Tomato Sauce from the Joy of Cooking (pg 305). Maria is either a liar or can't tell time, it took me 37 minutes but I'll let that slide since it tasted good. I ladled some of the sauce onto the flattened roast,

then topped it with mozzarella cheese,

some fresh halved basil leaves,

rolled it all back up, tied it, and topped it off with some more herbs and pepper.

Then it was onto a grill set up for indirect heat at 350f for just about 1 hour or until the internal temp is 140f. TIP: You will want to put foil or a drip pan under this baby.

While it is roasting, I made a simple tomato cream sauce, also from the Joy of Cooking (Pg 48). It is simply 2 cups of chicken STOCK (not base, broth, etc) reduced to 1/2 cup and 1 cup of heavy cream reduced to 1/2 cup, whisked together. Then I added 4 tablespoons of the tomato sauce that I had made earlier and simmered another 5 minutes.

This is why I warned you about foil or a drip pan! Ooey gooey cheese, glorious cheese.

I pulled the roast and let it rest while the rice finished up.

Sliced and served with the tomato cream sauce, wild rice with sun dried cherries and green bean almondine.
I was very happy with the flavors. But I took the roast to 147f before taking it off the grill. So after it rested, it was a bit over done for my preferences, but that was my mistake and I can fix that the next time. It was still good, just not as great as it could have been.

19 comments:

  1. Chris - you really know how to hurt a guy showing pics like this. I tried Dead End BBQ for lunch today and would sure recommend it.

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  2. Hey, thanks for the shout outs. Sorry it didn't taste as good as you wished, but as Fernando would say, "It is better to look good than to taste good... This pork looks marvelous."

    Yeah, the mozzarella is just fair for these. I was using up what was in my fridge. next time I go buy a good solid provolone.

    That sauce looks really good.

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  3. Looked fantastic! For what it's worth, look up Aurora sauce- that's what I think it is.. I use, and love it!

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  4. That darn Maria!!!! Whaddya mean?? I think this Tomato Cream Sauce looks very good and a heck of a lot easier than the one I made. I'll have to keep the recipe for a quick fix. Boy, I'd love to do a spiral cut. It looks pretty hard, but the ingredients to place inside of the pork roll up seem endless. Great post!

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  5. Why oh why can't you be my neighbor?

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  6. Mmmmm.... Looks fantastic Chris!

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  7. This is so beautiful to look at (and I'm sure it tasted amazing, too!). I'm going to have to try this spiraling technique sometime because it always produces such nice results.

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  8. That is a darn good looking rolled pork loin! The flavor combinations are endless.

    By the way, I feel the same way about velveeta cheese! Like you, in mac n' cheese and cheese/salsa dip it works great. Most other dishes-NOT!

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  9. OH Chris!!! I sit here hungry trying to lose a pound or two before Patrick's wedding this weekend and then I torture myself by coming here when I knew full well that I would see something that would tempt me!! As always, your cooking skills amaze me.

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  10. omg..I'm in the middle of eating lunch and I really don't want my chicken meatballs anymore. I want some of THAT!!!

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  11. That looks gorgeous. Mmmmmm. Any leftovers for the rest of us???

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  12. Beautiful! I usually just butterfly my studded loins, but that spiral cut sure is pretty.

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  13. Oh man! Cheesey melty goodness oozing out of pork. It doesn't get any better than that!

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  14. What a beautiful delicious roulade! I love this technique, plus stuffing the middle with cheese doesn't hurt either!

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  15. I think you have discovered fresh herbs. It feels like a new thing here. Am I wrong? GREG

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  16. ok, i think i totally have to try this one....

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  17. Impossible to not be happy with the flavors, the stuffed loin are gorgeous :)
    You did such a wonderful job!

    Cheers!

    Gera

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  18. Awesome.. wonder if this can be done in oven or would it lose something cooked that way??

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  19. I just might make this. While I was sick I saw a similar recipe using a tenderloin but stuffing it with walnuts and gouda.

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