ROAST STUFFED LOIN OF PORK WITH AN ORANGE BALSAMIC REDUCTION

INGREDIENTS:  (1) LOIN OF PORK (BONED) APPROX. 3-4 LBS

                          (1) SMALL CONTAINER OF GOAT CHEESE

                          (1) SMALL BAG OF DRIED APRICOTS

                          (1) SMALL JAR PIGNOLI (PINE) NUTS

                          (1) CUP MARSALA WINE

                          (1) CARROT

                          (1) CELERY STALK

                          (1) SMALL ONION

                          (2) SPRIGS FRESH ROSEMARY

                          (1) TBSP TUSCAN SEASONING MIX

                          SALT, BLACK PEPPER TO TASTE

                          (1) BOTTLE ORANGE BALSAMIC GLAZE

                          (1) TBSP EXTRA VIRGIN OLIVE OIL

                          (1) STICK UNSALTED BUTTER

                          (1) TSP GROUND GINGER

                          (1) TSP GROUND CINNAMON

                          (1) FRESH LEMON (ZEST)

                           SALT, BLACK PEPPER TO TASTE

PREPARATION:

BEGIN BY "BUTTERFLYING" THE PORK LOIN (TO DO THIS SIMPLY SLICE (WITH A SHARP BONING KNIFE) LATERALLY DOWN THE LOIN AND TOWARDS ONE SIDE, THEN SLICE LATERALLY AND TOWARDS THE OTHER SIDE, CREATING A LARGE "FLAP" OF MEAT. TO THIS SEASON WITH SALT, PEPPER AND TUSCAN SEASONONG MIX, THEN SPOON AND SMOOTH THE GOAT CHEESE OVER THE MEAT. TAKE APRICOTS AND CHOP SMALL THEN COVER THE GOAT CHEESE WITH THESE. TAKE PINE NUTS (PIGNOLI) AND PLACE IN A SMALL FRY PAN OVER HIGH HEAT TO TOAST (UNTIL MEDIUM BROWN IN COLOR, REMOVE FROM PAN AND PLACE IN FOOD PROCESSOR ON HIGH AND GRIND, THEN SPRINKLE ON HALF ON MEAT. NOW TAKE MEAT AND ROLLTHEN TIE MEAT WITH BUTCHER'S STRING (LIKE A ROAST BEEF WOULD BE TIED). SEASON OUTSIDE OF MEAT AS INSIDE WITH SEASONINGS AND REMAINDER OF PIGNOLI.

PREHEAT OVEN TO 325 DEGREES , PLACE ROAST IN METAL PAN, ADD MIRE POIRE (CELERY, CARROT, ONION, ROSEMARY) TO PAN AND ADD MARSALA WINE AND ONE CUP OF WATER, COVER TIGHTLY WITH ALUMINUM FOIL, PLACE IN CENTER OF OVEN AND COOK FOR 2 /12 HOURS, THEN REMOVE COVER AND RAISED HEAT TO 400 DEGREES AND COOK 1/2 HOUR MORE TO BROWN.

 

ORANGE BALSAMIC REDUCTION: IN A MEDIUM SAUCE PAN PLACE DRIPPINGS FROM ROAST, ADD ABOUT TWO TABLESPOONS OF THE ORANGE BALSAMIC GLAZE, GINGER, CINNAMON, LEMON ZEST, SALT, PEPPER. COVER AND SIMMER OVER HIGH HEAT UNTIL SAUCE THICKENS, THEN ADD BUTTER, CONTINUE TO COOK UNTIL REDUCED BY HALF.

 

REMOVE MEAT AND LET REST FOR 15 MINUTES BEFORE SLICING, COVER WITH REDUCTION AND SERVE!