Thursday, June 30, 2011
Pepper and Swiss Stuffed Pork Loin with Spicy Corn and Steak Fries
Pork loin is fairly cheap, tastes great and I haven't done one for the blog yet. This preparation is not that difficult but has great impact if your having guests. This recipe takes 2 hours total (about 45 minutes of work), costs $12 and feeds 3-4.
Pepper and Swiss Stuffed Pork Loin with Chipotle Rub
1 Pork Loin, about 1 pound
4 slices of good swiss cheese
1 red bell pepper, julienned
1 Hungarian pepper, sliced thin
1 vidallia onion, sliced thin
6 cloves of garlic
2 tablespoons dried chipotle
2 tablespoons kosher salt
2 teaspoon cumin
2 teaspoons coriander
2 teaspoons paprika
2 teaspoon black pepper
2 teaspoons dry thyme
Slice the pork loin into one flat piece. This can be done by "butterflying" the loin or preferable "roll cutting" the loin. Both Methods can be seen in this video. Season both sides withe rub mixture reserving some of the spice rub for the corn. Now fill the loin with the sauteed peppers mixture along with the 4 pieces of the cheese. Roll up the loin and secure with kitchen twine or silicone ties (as seen in the picture). I use some skewers as well to ensure the roll stays tight. Place the whole loin in a 350 oven for 1 hour and 20 minutes or an internal temperature of 155 is reached. Remove and let stand for 10 minutes. Slice and serve.
3 large Idaho russet potatoes, sliced into large wedges
2 cups veg oil
Heat the vegetable oil in a small saute pan over medium heat until is reaches frying temp. Add the fries and turn as they get a light brown. Once they are all done drain on paper towels and let cool. Now add them back into the oil and turn until a nice rich golden brown is achieved. Season with salt and pepper immediately.
3 fresh ears of corn, cut into three pieces each
2 tablespoons of the dry spice rub from the pork
Boil corn in a pot of water for 5 minutes. Let dry a bit. Roll the corn in the spice mix and place in the oven for 5 more minutes.
Chipotle Raspberry Sauce
1 cup chicken stock
1/2 cup guava juice
1 teaspoon whole grain mustard
6-8 fresh raspberries
1 teaspoon butter
Reduce chicken stock and guava juice to 1/3 a cup of liquid. Add any of the pan juices left over from the pork. Then add the mustard and raspberries and let cook 5 minutes. Turn off the heat and add the butter and serve over the pork loin.