Chef Recipes

ROAST STUFFED LOIN OF PORK WITH PAN REDUCTION

By Chef Jon-Paul Hutchins
Scottsdale Culinary Institute

QTY	UNIT	INGREDIENTS
1	EACH	BONE IN LOIN OF PORK WITH THE CHIVE REMOVED
1	#	DRIED FRUIT
3	EACH	COOKING APPLES PEELED, CORED AND CHOPPED
2	CUPS	BRANDY
1	SMALL	ONIONS DICED
2	T	BUTTER SALT AND PEPPER
2	T	DRIED THYME
2	T	DRIED ROSEMARY

1. SAUTE THE APPLES AND ONIONS IN THE BUTTER UNTIL SLIGHTLY SOFT
2. ADD THE BRANDY AND DRIED FRUIT – ALLOW TO SIMMER FOR 5-10 MIN. TO PLUMP THE FRUIT – COOL
3. PUSH A SHARPENING STEEL OR THIN BLADED KNIFE THROUGH THE EYE OF THE PORK LOIN
4. STUFF THE FRUIT MIXTURE THROUGH THE HOLE IN THE PORK LOIN
5. ROLL THE LOIN IN SALT, PEPPER, THYME AND ROSEMARY
6. ROAST AT 350° UNTIL A THERMOMETER INSERTED READS 160°
7. SERVE WITH PAN DRIPPINGS