Pesto Stuffed Pork LoinIngredients
3-5 lb pork loin
1/2 cup pesto
3/4 cup arugula leaves 3/4 cup basil leaves
1/4 cup 'Brie stuffed with cheese.' (see NOTE)
1/4 cup pine nuts, whole
4 large cloves garlic, minced (reserve 1 T)
MethodPlace arugula and basil leaves into a food processor. Add the pine nuts and garlic. Slowly add olive oil until paste begins to form. Next take the ‘cheese’ and crumble into the mixture. Pulse until thoroughly mixed. Set aside.
The Spice Rub
1 T minced garlic
1 tsp black pepper, freshly ground
3/4 tsp red pepper flakes, less if you don’t like heat
1/2 tsp fennel seeds
1/2 tsp celery seeds
1/2 tsp thyme, freshly ground
1/4 tsp cumin, freshly ground
Salt to taste
Place all ingredients into a spice grinder (I use whole fresh thyme, cumin pods, & peppercorns) and blend until all spices are powder. Set aside.
Preheat oven to 375 degrees unless you are grilling, then preheat grill to medium-high heat.
Butterfly pork loin until ¾ of an inch thick. Next, using the flat side of a kitchen mallet, pound until ½ inch thick. Using a spatula, spread the pesto mixture over the pork loin. Roll up the loin and use a skewer or chef's twine to keep tightly closed. Take the spice mixture and rub the entire loin, making sure to coat the ends as well. (Reserve the extra rub for the sauce.)
Add 2 T olive oil to a large saute pan and place on medium-high heat. Sear the loin on all sides till golden brown. Once all sides are nicely seared, place the roast on a rack inside a roasting pan with sides. Set aside saute pan without removing fond. Place roast on center rack of the oven and cook for 45 minutes, making sure to periodically check for doneness after 30 minutes. While loin is cooking, add 2 T of balsamic vinegar and the extra rub mixture into the saute pan, making sure to scrape up all the fond. Thin with vegetable or chicken broth and cook on medium-high heat until it reduces to a roux-like consistency. Remove from heat and set aside until pork is done.
Place the loin on a cutting board and let rest. Using a serrated knife, cut a few ½ inch medallions leaving the rest of the loin whole. Place on plate with medallions fanned out in front. Quickly reheat sauce. Fan out arugula and or basil leaves putting a small spoonful of sauce at their base. Serve.
NOTE: The cheese used in this recipe is called 'Brie stuffed with cheese.' If you cannot find this at the local store where you buy your cheese, it's easy to make your own. Simply combine Brie, any blued veined cheese and a triple cream. WOW, you will not be disappointed. You can probably find a blue veined Brie more easily, so just add the triple cream.
As always, Bon Appetit!