-Center cut, boneless pork roast
-2 1/2 cups chopped Baby bella mushrooms
-1 1/2 cup chopped yellow onion
-1 lb sweet italian pork sausage meat (no fennel)
-4 cups fresh baby spinach
-8 oz feta cheese
-1 cup parmesan grating cheese
-1 cup of bread crumbs
-2 tbsp rosemary
-1 tsp thyme
-1/2 tsp oregano
-3 or 4 med sized pork ribs
-2 celery stalks cut in half
-1 carrot cut in half
-1/4 cup of flour
-2 tbsp olive oil
- 1/4 stick of lightly salted butter
-1 tsp gravy master
- 1 cup of Smoke Eater Pinot Grigio
-Rosemary Sea Salt or Himalayan Pink Sea Salt
NOTE: When cooking with white wine, you should use a "crisp" wine higher in acidity.
Pinot Grigio is an especially good choice.
Full bodied white wines with strong, buttery or oaky flavors, like Chardonnays, in my opinion, don’t work as well for cooking.
Pork Stock/Stuffed Pork Loin Gravy Directions
1- In the bottom of a sauce pan, in 1 tbsp of olive oil, saute 1/2 cup of the mushrooms & 1/2 cup of the onion, sprinkled with sea salt, pepper and 1/2 tbsp of the rosemary, until most of the moisture is cooked out of the mushrooms & the onions are translucent, then deglaze the pot with 1/4 cup of pinot grigio.
2- Fill the pot with 2 cups of water adding in the celery & carrots
3- Bring to a low simmer & allow to cook for about an hour. (Plan for the stock to be ready to make into the gravy about 30 minutes before the roast is done).
4- After simmering for about an hour, strain the stock into a seperate pot.
5- Using 1/2 of the carrot and 1 cup of the strained stock, blend the carrot & the stock together in a blender or a bullet and then add back into the remainder of the stock.
6- In the now empty 2nd pot wisk together 2 tbsp of butter and 1/4 cup of flour over low heat to create a roux (The roux should actually consist of equal parts butter & flour, so if you have to, add in more butter or flour).
7- As the roux thickens, add in a 1/2 cup of stock and continue wisking.
8- After wisking the roux for 20 seconds, pour into the stock & then add in 1/4 cup of the pinot grigio & the gravy master while continuously stirring.
9- Bring to a boil, then quickly lower to a simmer until gravy thickens & then remove from the heat and keep warm.
Stuffed Pork Loin Directions:
1- Using a long sharp carving knife to butterfly the loin, make a horizontal lengthwise cut into the pork loin about 1/3 of the way from the bottom of the meat, leaving the last inch of the meat un-cut. Then make another cut in the same fashion into the thicker side of the loin, again, leaving the last inch un-cut. Then open the entire loin like a book so you have a flat almost square piece of meat.
2- Next, cover the entire surface of the meat with clear plastic wrap and pound it using the flat side of a meat mallet. You only need to lightly pound each section 4 or 5 times just to insure tenderness.
3- In a pan, over med high heat, in 1 tsp of butter & 1 tbsp of olive oil, sprinkled with the sea salt, pepper, thyme, oregano & the remaining rosemary, saute the mushroom & onion until most of the moisture is cooked out of the mushrooms and the onions are soft & translucent.
4- Deglaze the pan with 1/2 cup of the Pinot Grigio.
5- Next, mix the sausage meat into the mushrooms & onions until the sausage meat is no longer pink.
6- Then add in the fresh baby spinich and cook for another 4 or 5 minutes. (The spinich will reduce during this process, but be sure not to cook all of the moisture out of the spinach. This will keep the stuffing moist while roasting)
7- Turn off the heat and add the bread crumbs & the feta cheese into the pan, mixing everything together.
8- Add the contents of the pan onto the butterflied pork keeping the mixture about an inch from the edges of the meat.
9- Once the mixture is evenly spread across the meat, roll it up and tie it with butcher's twine and roast in the oven at 400 degrees at 15-20 minutes per pound (cooking time may depend on your oven). ) Use a meat thermometer to insure that the meat has reached an interior temperature of 160 degrees).
10- Once the meat is cooked through, remove from the oven and allow to rest while you finish preparing the gravy.
Serve the roast sliced in 3/4 inch thick slices over mashed sour cream & chive yukon gold potatos with a side of broccoli and of course, apple sauce sprinkled with cinnamon.
Pair with the Smoke Eater Pinot Grigio used in the recipe & Enjoy!