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A nice tasting stuffed pork loin roast with a classic compound butter!
This style of meat fabrication was popular with a few great chefs of the 1980's. When a pork loin roast or veal loin roast is prepared like this, the flavor of the stuffing infuses with the meat more thoroughly, because there is more contact area. The stuffing keeps the meat tender and moist. I have sold this stuffed pork loin entree in cafes for both lunch and dinner. Customers like the way this entree looks. Usually one chop is enough for a lunch portion or a petite dinner portion. I have served this entree with a variety of sauces. A light lemony compound butter like Maitre D' Hotel butter compliments the favors of the walnut herb stuffing in a nice way. Walnut herb stuffing has a rich savory flavor that can be heavy on the palate, so a thin lemony butter sauce is a good choice.
Beurre Maitre D' Hotel: This recipe makes enough for 6 to 8 compound butter pat portions! Any extra can be chilled or frozen for later use. A pat of maitre d' hotel butter can be placed on a steak or roasted meat of any kind. This compound butter can also be whisked with a warm liquid to form a thin butter sauce. Cut 4 ounces of unsalted plugra butter or regular unsalted butter into small chunks. Add 1 1/2 to 2 tablespoons of minced parsley. Add 1 1/2 teaspoons of fresh lemon juice. Add fine ground sea salt and black pepper. Use a fork to thoroughly mash and mix the butter with the ingredients. When the butter starts to soften, whisk the butter mixture till it becomes smooth and creamy. Divide the the maitre d' hotel butter into large butter pat portions. Chill the butter pats till they become firm.
Note: For fancy maitre d' hotel butter pats, line a sheet pan with parchment paper. Use a star tipped pastry bag to pipe butter pat portions on the parchment paper. Chill the compound butter portions, till they become firm.
Walnut Herb Stuffing: Heat a saute pan over medium low heat. Add 4 pats of unsalted butter. Add 1/4 cup of small chopped leek. Add 1/4 cup of finely chopped white onion. Add 1 minced garlic clove. Gently saute and sweat the leek mixture, till the onions and leeks become translucent and tender. Place the contents of the saute pan into a mixing bowl. Add 1/3 cup of small chopped walnuts. Add 1/2 cup of fine plain bread crumbs. Add 2 tablespoons of minced Italian parsley. Add 2 pinches of thyme. Add 2 pinches of basil. Add 2 pinches of marjoram. Add 1 pinch of oregano. Add 1 pinch of ground sage. Add sea salt and black pepper. Add 1 tablespoon of whisked egg. Add just enough chicken broth to wet the mixture, so it becomes damp and moist. Mix the ingredients together. Chill the stuffing till it is needed.
Bone On Stuffed Pork Loin Roast Fabrication: A 2 rib bone pork loin roast is good for 1 or 2 portions. A boning knife is the best knife to use for this style of meat fabrication. Trim the fat cap so only a thin layer remains, if a fat cap covers the pork loin section. French the rib bones, so the bones are clean and bare. On the bottom of the roast will be blade shaped pieces of back bone that are attached to the rib bones by cartilage. Trim off the thin back bones. Turn the roast upside down, so the rib bones are pointed at the cutting board. Use a boning knife to start the two layering cuts! The first cut should start at the bottom of the roast (which is now facing up), just before the area where the pork loin meat starts to curve to the top. Cut a 1/2" thick layer of meat, from the start of the curve on the bottom of the roast, all the way around the roast to where the meat is attached to the rib bones on the top of the roast. Turn the roast so the bones are facing up. Lay the top layer of meat, that was just cut and is attached to the bone, over the rib bones, so it is out of the way of the second layering cut. The round shaped eye of the loin that is attached to the bone is the next layering cut. Start the cut where the eye of the loin is attached to the bone. (Do not cut the meat free from the bone! Leave the meat attached to the bone.) Cut a 3/8" to 1/2" thick flat even long layer, by rolling the eye of the loin outward, while slowly cutting the even layer slice. The roast should now look like two long evenly thick rectangle shaped flaps of meat, that run in opposite directions and the two flaps of meat are attached at the centrally located bone.
Applying The Stuffing: Place a 3/8" thick even layer of the walnut herb stuffing on top of the second cut layer of pork loin meat. Roll the meat back, so it forms a round shape and so it resembles is original shape. Place a 3/8" thick even layer of the walnut herb stuffing on top of the first cut layer of pork loin meat. Wrap the outer layer pork loin meat flap, around the stuffed round middle eye of the loin. Gently press the the stuffed roast, so no loose spaces can be seen and so the stuffed coiled roast holds its shape. Use butcher's string to truss the roast, so it hold its shape.
Walnut Leek and Herb Stuffed Pork Loin Roast: Place the roast on a lightly oiled roasting pan, with the rib bones pointing up. Brush the roast with melted unsalted butter. Season the roast lightly with sea salt and black pepper. Wrap the bones with aluminum foil. (The foil will keep the bones from turning too dark!) Slowly roast the stuffed pork loin roast in a 325 degree oven. Baste the roast occasionally with melted unsalted butter. When the roast becomes about 3/4's fully cooked, remove the protective aluminum foil and let the bones brown while the roast finishes baking. The stuffed pork roast is fully cooked when the center temperature reaches 165 degrees for 15 seconds. (Servesafe Standard safe temperature for stuffed meats) Allow the roast to cool and rest for 3 to 4 minutes, before removing the trussing string.
Maitre D' Hotel Butter Sauce: Wine cannot be used as a liquid, or this would no longer be a maitre d' hotel butter. Water should be used and it only takes a little bit of hot water in a sauce pot to do the trick! Butter is a natural perfect emulsion. Turning butter into a thin emulsion sauce is as easy as whisking butter with a small amount of hot liquid in a warm pan. Do not overheat the butter sauce, or the natural emulsion will break! Chop 1 1/2 to 2 ounces of the chilled maitre d' hotel butter into bean size nuggets and chill them in a refrigerator. Heat a small sauce pot over medium heat. Add 1 tablespoon of water. As soon as the small amount of water starts to boil, reduce the temperature to very low heat. Immediately add a few bunches of chilled maitre d' hotel butter nuggets at a time, while constantly whisking, till a creamy thin butter sauce starts to form. Remove the pan from the heat. Continue adding the rest of the maitre d' hotel butter nuggets, while constantly whisking, till a thin butter sauce forms. The butter sauce should look almost like a beurre blanc. Set the butter sauce on a stove top away from any heat and stir it occasionally.
Walnut Leek and Herb Stuffed Pork Loin Roast with Maitre d' Hotel Butter Sauce: Cut the Walnut Leek and Herb Stuffed Pork Loin Roast in half between the bones. Place the two halves of the roast on a plate with the sliced side facing up. Spoon the Maitre d' Hotel Butter Sauce on the plate around the stuffed pork loin roast. Garnish with sprigs of Italian parsley.
This is a nice plate of food! The flavors go well together. The roasted pork is moist and tender. This is a very nice recipe for the fall season! Parsley sprigs as a garnish may seem antique to some chefs. Useless inedible garnishes really do not belong on plates by fine dining standards. Parsley is useful and medicinal! Parsley is a natural breath freshener and it aids digestion when eating a meat rich diet. Parsley is not a useless inedible garnish by any means and it does look good on a plate. Especially Italian parsley! Yum! ... Shawna
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