Tuesday, June 26, 2012

Sauerkraut Raisin Stuffed Pork Tenderloin

2 lbs pork loin roast
2 cups GF bread, chopped into small pieces
1 cup raisins
1 cup sauerkraut, chopped
1 celery stick, chopped into small pieces
1 shallots, chopped
2 tablespoons fresh rosemary, chopped finely
2 small garlic cloves, crushed
Sea salt and black pepper

Pork Loin:
Using a clean work surface, butterfly the pork loin. Use any instructional video online if you are not familiar with the process, as it is hard to describe. 

Here's how I do it: slice along the length of the loin at an angle that leaves about a 1/2 inch thick of flesh (like peeling an apple, but thicker); continue slicing through, while pulling and unrolling the inside of the pork until you get a flat rectangle that is about 1/2 inch thick.  Season both sides with olive oil, sea salt, and black pepper. Set aside.

In a large deep-sided skillet, add three tablespoons of extra virgin olive oil.  When hot, add onions, celery raisins, shallots, sauerkraut, crushed garlic, and rosemary. Season with sea salt and black pepper to taste. Saute, stirring occasionally until soft.  Add bread and mix well to fully combine. Drizzle over top with extra virgin olive oil (about 1/4 cup). Set aside to cool.

Preheat oven to 400 F.

Spread stuffing on pork starting from the edge closest to you, covering the pork entirely, leaving about 1" clear on the far edge. Roll tightly, starting from the closest edge.  Cut 6 equal pieces (refer to picture) and then secure with twine.

Place on a prepared dutch oven or similar. Cover and bake for 20 to 30 minutes, turning over once at the halfway point and removing the lid. Let the roulade rest for 10 minutes before carving. 

Just previous to serving, brush pan drippings on the slices for extra color and flavor (refer to picture). Slice and serve warm, atop vegetables of your choice.

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