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Tempus
1000 Post Club
Joined: 02 Jun 2008
Posts: 1738
Location: Corunna |
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 Maple glazed pork loin with Morel Stuffing |
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Please let me know if you try this, and how you enjoyed it. Or not. LOL
Morel Stuffing
Morel mushrooms 1.5 0z
boiling water 16 oz
olive oil 1 oz
shallots (chopped) 4 oz
garlic clove (minced) 1 clove
bread crumbs 6 oz
parsley (chopped) 1 oz
Soak morels in water (30 minutes if dried mushrooms, 5 minutes if fresh)
Strain
Reserve liquid and dry mushrooms on paper towel
Strain and heat reserved liquid - reduce to 2.5 oz
Add 1/3 of the morels to reduced liquid and set aside.
Finely chop remaining morels
Heat half the olive oil. Saute shallots and garlic until soft.
Mix bread crumbs, chopped morels and parsley in bowl. Add sauted shallots and garlic. Mix well.
If you only want to use the stuffing portion of this recipe for another dish, use the reserved liquid with morels to create a sauce.
morel stuffing mix 8 oz
center-cut boneless pork loin, or
2 pork tenderloin
salt and pepper 1 oz or to taste
maple syrup 2 oz
butter 1.5 oz
flour 2 oz
white wine 1 oz
reserved morel liquid with morels
demi glace 16 oz
Pat dry pork or tenderloin with paper towel. Cut into either end to create a pocket that reaches the center and stuff with the morel mushroom stuffing (for pork loin) For tenderloin: butterfly open, spread stuffing over tenderloin then roll closed. Tie with twine.
Season the outside with salt and pepper
Heat 1/2 oz of olive oil - sear and brown the pork on all sides.
Transfer to oven 375 degrees F for 1 hour (or 160F on meat thermometer)
Baste frequently with maple syrup while roasting.
Remove and let rest.
Make burre manie by working the butter and flour together in your hand until fully incorperated. Messy but kinda fun.
Deglaze the searing pan with wine. Add reserved morel liquid and demiglace. Bring to a boil and simmer to reduce. At the nearly desired consitancy (like watery gravy) add burre manie and stir quickly while it thickens to create a smooth glaze. Strain and put the mushrooms back in.
Slice pork into 1/4 inch thick slices. Serve dressed with morel sauce.
I'd be very interested to hear if anyone experiments with the stuffing with fish. Let me know 
_________________
"Gulp products are in no way good for humans"
"Always have a minnow bucket on board" - Dave Mercer (releaser of the Golden Trophy)
Now testing: Angler's Choice hand poured baits |
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| Sat May 07, 2011 10:48 pm |
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