City Palate

The Wine & Beer Issue - May June 2017

Pork Loin with Sage Stuffing and Caramelized Pear Sauce
Nov/Dec 2008

Stuffing
6 slices firm white sandwich bread
½ c. unsalted butter
1 c. chopped onions
½ c. chopped celery
¼ c. white wine
½ c. chicken stock
¼ c. chopped flat-leaf parsley
3 T. chopped fresh sage
1/2 t. salt
1/4 t. black pepper
3 to 3 ½ lbs center-cut boneless pork loin roast

Cut just enough bread into 1/3-inch square pieces to measure 1 cup and spread evenly on a baking pan. Toast bread in the middle of the oven, stirring occasionally until golden, about 10 minutes, then transfer to a bowl.

In a fry pan, melt the butter and cook the onions and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes. Raise the heat to high, add the wine and cook for 3 minutes until slightly reduced, then add the stock and cook for another 2 minutes. Remove from the heat and stir in the parsley, sage, bread, salt, and pepper.

Make a lengthwise hole in the pork loin for the stuffing: beginning in the centre of one end of the roast, insert a long, thin, sharp knife lengthwise toward the centre of the loin, then repeat at the opposite end of the loin to complete the incision running through the middle. Force your fingers into the incision to make a 1 ½-inch opening and then pack it with all of the stuffing, pushing toward the centre from both ends.

Pork

1/2 c. extra-virgin olive oil
2 T. each, chopped fresh sage and thyme
1 T. chopped fresh rosemary
1 T. sea salt
2 t. ground black pepper
½ c. white wine
2 c chicken stock

Purée the olive oil, sage, thyme, rosemary, sea salt, and pepper in a food processor until almost smooth. Place the pork in a large, heavy roasting pan and rub the herb mixture over the roast. Preheat oven to 400°F. Sprinkle the pork generously with salt and pepper. Roast until a meat thermometer inserted into the center of the pork registers 145°F, about 1 1/2 hours. Transfer the pork to a platter and let stand 15 to 30 minutes before carving.

Deglaze the pan with the wine and then reduce by half. Add the stock and reduce by half again. Season with salt and pepper. Reserve.

Caramelized Pear Sauce
4 T. butter
4 ripe large Anjou pears, peeled, cored and cut into 1/3” wedges
1 t. sugar
½ c. shallots, chopped
1 ¼ t. fresh thyme
1 c. pork pan juices that you deglazed
¼ c. heavy cream
Salt and pepper

Melt 2 tablespoons butter in a large fry pan over high heat. Add the pears and sugar; sauté until pears are tender and golden brown, about 5 minutes. Add the shallots and cook for another 2 minutes, then add the reserved pan juices from the roasted pork. Bring to a boil, add cream and season with salt and pepper. Serve with sliced pork roast.

Meat