stuff your porky victim with:
salt & pepper
whole olives
handful of walnut halves
handful of dried blueberries (that's what I had handy)
a crapload of raw garlic very coarsely chopped or just
halved
using several pieces of cooking twine, bind that back up
into a tidy package and brown the heck out of it on the
stovetop in an ovensafe saute pan (on all sides).
then put it in an over at say 325 degrees until you are
quite sure it's dead. i did mine for a half hour. Then take
it out of the oven and let it cool for 15 minutes and then
transfer to a warming plate.
in that same pork pan you now deglaze the loverly porky
goodness with a half cup of balsamic vinegar and reduce
that quite a bit until thickened. When the vinegar is quite
reduced, remove from heat and immediately whisk in a
large chunk of cold butter to thicken and make the sauce
lovely and shiny. Drizzle that over slices of the rested
roast. take a bow.
there are many variations on this. try Feta cheese in the
stuffing. also try other nuts and fruits.
incidentally I was out of cheap balsamic vinegar (didn't
want to use my super special stuff) so I used a bottle of
N/A sangria from the Mexican section of my pantry.....was
pretty good! so don't be afraid to improvise and have fun.
salt & pepper
whole olives
handful of walnut halves
handful of dried blueberries (that's what I had handy)
a crapload of raw garlic very coarsely chopped or just
halved
using several pieces of cooking twine, bind that back up
into a tidy package and brown the heck out of it on the
stovetop in an ovensafe saute pan (on all sides).
then put it in an over at say 325 degrees until you are
quite sure it's dead. i did mine for a half hour. Then take
it out of the oven and let it cool for 15 minutes and then
transfer to a warming plate.
in that same pork pan you now deglaze the loverly porky
goodness with a half cup of balsamic vinegar and reduce
that quite a bit until thickened. When the vinegar is quite
reduced, remove from heat and immediately whisk in a
large chunk of cold butter to thicken and make the sauce
lovely and shiny. Drizzle that over slices of the rested
roast. take a bow.
there are many variations on this. try Feta cheese in the
stuffing. also try other nuts and fruits.
incidentally I was out of cheap balsamic vinegar (didn't
want to use my super special stuff) so I used a bottle of
N/A sangria from the Mexican section of my pantry.....was
pretty good! so don't be afraid to improvise and have fun.
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