[ad_1]
[ad_2]
Stuffed with raisins, herbs and shallots and roasted on a bed of yellow onions, this pork loin is a superb centerpiece for your holiday table. FULL RECIPE BELOW.
Get the full recipe: http://bit.ly/Jl7aKO
Check out the full Hungry for the Holidays playlist: http://bit.ly/18IHvlQ
MUSIC:
“O Christmas Tree” by Kermit Ruffins
Stuffed Pork Loin Roast
Serves 8
INGREDIENTS:
2½-pound boned pork loin
4 ounces raisins (a mix of golden and purple raisins is nice)
1½ tablespoons fresh rosemary leaves
1 tablespoon thinly sliced fresh sage leaves
2 cloves garlic, minced
1 shallot, peeled and thinly sliced
¼ teaspoon fennel seeds
Pinch of ground cloves
Kosher salt and freshly ground black pepper.
2 large yellow onions sliced into 1/2″-thick slices (for bottom of roasting pan)
PROCESS:
-One hour before cooking, take pork out of the fridge to warm up.
-Place raisins in a small bowl, and add enough boiling water to cover them. Set aside to soak for several minutes. Drain.
-When the pork has warmed up, preheat oven to 375ºF.
-Slice pork lengthwise, without cutting all the way through, so that it opens like a book. (You want to open up the meat so that you can stuff it and then tie it back up. The goal is to get a wide, even piece of meat with the same thickness all around.)
-Stir in rosemary, sage, garlic, shallot, fennel, cloves, and ½ teaspoon salt.
-Place this herb mixture in the center of the pork loin, roll it up, and tie with 3 pieces of kitchen twine.
-Set the pork on a bed of thickly-sliced onions in a roasting pan just larger than the meat.
-Roast for about 1 hour, or until the skin is crisp and an instant-read thermometer reads 145ºF in the thickest part of the pork. Take the roast out of the oven, transfer it to a cutting board, and let it rest for 20 minutes before carving it into thick slices.
Credits:
Director: Eric Slatkin
Producer: Emily Mraz
Camera: Eric Slatkin
Grip/Lighting: James Navaira
Food Stylist: Valerie Aikman-Smith – www.valerieaikman-smith.com
Culinary Asst: Sandra Tripicchio – www.slicedbreadstudio.com
Set Decoration: Kevin Van – Instagram: @heyprez
Recipes: Maria Zizka — www.mariazizka.com
Editors: Jacob Metiva, Jeremiah Mayhew and Justin Smith
Title Graphics: Lydia Baillergeau – www.byairjo.com
Dinner Cast: Byron Talbott, Rachel Talbott, Caroline Mi Li Artiss, Amy Shuster, Ben Taylor, Tammy La, Donnie Scantz, Scott Bridges, Jackie Hsu