Close View of Mushrooms
and Other Fungi
Photographic Print
Rosing, Norbert
Buy at AllPosters.com

Great gift ideas
at igourmet.com

La Belle Cuisine - More Pork Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Pork Loin with Wild-Mushroom
Sage Stuffing

 
Stonewall Kitchen - Unique Home & Garden Decor

“The secret of good cooking is, first, having a love of it…
If you’re convinced that cooking is drudgery, you’re never going to
be good at it, and you might as well warm up something frozen.”
~ James Beard

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Mushrooms
Art Print
Buy at AllPosters.com
 

Various Sage Leaves
Photographic Print
Buy at AllPosters.com
 

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Forest Mushrooms Sprout up on the Grassy Forest Floor
Photographic Print
Lewis, Michael S.
Buy at AllPosters.com
 

Pork Loin with Wild-Mushroom
Sage Stuffing
Food and Wine Holiday Cookbook
Food & Wine Books, Editorial Director: Judith Hill,
1996, American Express Publishing Corporation

“Since pork is much leaner these days, it should be cooked for a
shorter time than old-fashioned pork, or it will be dry.*  Remember,
too, that the internal temperature will rise five to ten degrees as the
meat sits after it’s removed from the oven.”

4 tablespoons olive oil
4 large shallots, chopped
9 large cloves garlic, eight chopped
and one cut in half
2 teaspoons dried thyme
2 pound wild mushrooms, such as shiitakes
and chanterelles, stems removed,
caps cut into 1/2-inch pieces
1/2 cup coarse-chopped fresh sage
plus 2 tablespoons fine-chopped sage
3 tablespoons butter
Salt and fresh-ground black pepper
1 to 1 1/2 tablespoons grated lemon zest
Two 2 1/2-pound boneless center-cut pork loins,
with a pocket for stuffing cut in one end and
going almost to the other end of each loin
1/2 cup Calvados, applejack or
other apple brandy
1 1/2 cups chicken stock or canned
low-sodium chicken broth
1 teaspoon red-currant jelly

1. In a large nonstick frying pan, heat 2 tablespoons of the oil over
moderately low heat. Add the shallots, the chopped garlic, and 1 1/4
teaspoons of the thyme. Cook, stirring, until the shallots are slightly
softened, about 3 minutes. Increase the heat to moderately high and
stir in the mushrooms. Cover and cook until the mushrooms soften,
about 5 minutes longer.
2. Add the 1/2 cup coarse-chopped sage, 2 tablespoons of the butter,
1 1/2 teaspoons pepper, and the lemon zest. Cook, stirring, until the
mushrooms give off some of their liquid, about 5 minutes. Season
with salt and additional pepper to taste. Transfer the stuffing to a
large bowl and let cool to room temperature.
3. Heat the oven to 350 degrees F. Rub the surface of the pork loins
with the cut garlic clove. Reserve the garlic clove. Fill the pocket in
each pork loin with half of the stuffing, pushing the stuffing through
with the handle of a wooden spoon if necessary. Tie each loin in
four places.
4. In a large, heavy frying pan, melt the remaining 1 tablespoon butter
with the remaining 2 tablespoons oil over moderately high heat. Add
the reserved garlic clove halves and cook for 1 minute. Discard the
garlic. Add one of the stuffed loins to the pan and cook, turning, until
well browned all over, about 8 minutes. Transfer the loin to a large
roasting pan. Repeat with the second loin.
5. Increase the heat to high. Add the Calvados to the frying pan and
boil until slightly thickened, about 3 minutes. Stir in the stock, jelly,
the fine-chopped sage, the remaining 3/4 teaspoon thyme, and 1/2
teaspoon pepper. Pour this liquid over the meat.
6. Roast the loins until an instant-read thermometer stuck into one
of the loins registers 150 degrees, about 50 minutes. Transfer the
loins to a carving board and leave to rest in a warm spot for aboutt
15 minutes.
7. Pour the pan juices into a bowl and skim off the fat. Carve the
loins into 1/2-inch slices and pass the sauce separately.
- Sheila Lukins