While I generally prefer pork shoulder or leg to the loin, I'm considering making a pork loin roast to grace our Christmas table. I like that it's easy to work with, doesn't take long to roast, and is relatively affordable to feed a crowd. I'm making the entire meal so am aiming for minimal prep w/ maximum deliciousness. We'll have about 14 people (moderate eaters), so I'm thinking of making two 4 lb. roasts (is that enough?).
In my mind, I'm picturing some sort of stuffed loin. I've made a standard one stuffed w/ dried apricots, prunes, thyme, a little cubed bread, so I'm looking for something a little different this year. Taking inspiration from Zuni, I was thinking of pre-seasoning the butterflied meat for a day or two using fennel seed, garlic, and other seasonings used for the mock porchetta. Then I'd fill w/ a light bread stuffing of caramelized onions, red chard (very Christmas-y), a little parmesan a la the panade recipe but not so heavy and rich. Tie up and roast. Sounds good to me, but what do think?
I also came across the below recipe that was linked to a thread on the Media board. Scroll down for Mario Batali's Pork Loin alla Porchetta with Myrtle. I like how it uses ground shoulder for the stuffing and am intrigued by the fresh myrtle. Has anyone tried making this recipe? Can dried myrtle be found in bulk sections of natural food stores? Where would I find fresh?
So do you have any particularly festive and holiday-ish pork loin recipes to throw into the mix for consideration? Stuffed or unstuffed is fine. What internal temp. do you aim for? In the past, I believe I aimed for 140F, but I notice that Mario's recipe says 130F. Thanks for your help!
Updated 2 months ago | 1
Updated 5 days ago | 5
Updated 2 months ago | 3
Updated 3 months ago | 4
Updated 4 months ago | 7