Sagas- Pork Loin w/Dried Plums
Ok so the most requested recipe from the feast this weekend were for the pork loin.
It is really simple and has a great flavor, so here goes! Enjoy.....
I will do this in a more normal size since most of us aren't feeding 40-50 people at an average Sunday dinner.
Gather together:
a 2-3lb Pork Loin
12-15 Pitted Prunes
2 Cups Stock (I used low sodium chicken)
Ground Ginger
Salt
Pepper
3-4 Tablespoons Oil (I used olive though for this linseed, hempseed or a nut oil such as walnut would be more period)
Butchers twine
Prepare it thus:
*Place prunes in a pot with enough water to just barely cover them. Bring to a boil, reduce heat and simmer for 3-5 minutes. You want them to be soft and plump. Remove them from the liquid and mash them. It you like you can add a pinch of ginger & of salt while mashing them.
*Trim the excess fat from the loin, and slice it open so that you can unroll it to be stuffed. Pat dry the loin so that the prunes will stick better.
*Spread the mashed prunes onto the loin leaving about 1/2 to 3/4 of an inch on each edge clean.
*Roll the loin back up in the same direction it was unrolled. Be careful to not press as you roll. Some of the prune stuffing will push out the sides. Just push it back in. And yes it is going to look and feel awful!
*Truss the loin. If you don't know how to truss, go here How To Truss Video After trussing pat dry the outside of the loin.
*Rub the loin with ginger, salt & pepper. This is very much to taste if you really like pepper and ginger go heavier on those. If you are not using low sodium stock then go easy on the salt.
*Brown your pork on all sides in a hot skillet with the oil added. After browning pour in your stock and reduce to a simmer. Cover & simmer the loin for until the internal temp is about 150-155. Remove from the heat and let it rest.
*Strain the juice that is left in the pan to remove any pieces of prune or meat.
*After the meat has rested for about ten minutes, use a sharp knife or kitchen scissors to remove the trussing string. Slice the loin and plate with the juices.