Tunnel Of Love Pork Loin

Another amazing recipe from Chef Frank, perfect for a romantic Valentine’s dinner.  Serves 2 (with yummy leftovers to wrap in a pita)
 
 

 

Ingredients:
2 pound center cut pork loin roast, tied by your butcher
1 pt. fresh strawberries, washed and stemmed
2 bags frozen peaches, thawed
1 C diced red onion (about a medium onion)
1/2 C Dijon Mustard
2 Tbsp unsalted butter
1 Tbsp dried ground sage
1/4 C XAGAVE
1 pinch sea salt
1 pinch fresh ground pepper
Steps:

• Mix the fruit and XAGAVE in a bowl, then set aside so the flavors blend.
• Place your pork loin, lengthwise on a cutting board and insert a long pointed knife into the center of the side of the loin as far as you can go. Then repeat from the other side if needed. The goal is for you to pierce a small tunnel completely through the center of the loin from end to end, not top to bottom.
• Place a XAGAVE glazed strawberry inside the tunnel you made and with the handle end of a long wooden spoon, push the strawberry in as far as you can. You can stop in the middle and work from both ends if you wish.
• Place a XAGAVE glazed peach slice inside the tunnel you made and with the handle of the end of the long wooden spoon push the peach slice in as close to the strawberry as you can.
• Repeat, alternating strawberry, then peach until you have stuffed the tunnel as compactly as you can. I estimate you can get 6 of each into the tunnel.
• Pre-heat your oven to 375*F.
• Place your stuffed pork loin into a 2 qt casserole dish that you have sprayed with a non-stick cooking spray.(The goal is to have high sides so the pork cooks evenly.)
• Rub your stuffed pork loin with ground sage, all over the top and sides, being mindful not to allow the stuffed fruit to fall out
• Take 1 Tbsp of Dijon mustard from the 1/2 C you measured out. Hold to the side for the Sauce step
• With a flexible spatula or your hand if you wear a plastic glove, spread the remaining Dijon mustard onto the top and sides of the pork loin.
  Sprinkle the sage and mustard glazed pork loin with salt and pepper.
• Place the pork loin into your 375*F oven for 10 minutes. Set your timer.
• Then reduce the oven temperature to 325* and continue to bake your pork loin for an additional 30 minutes, or until the internal temperature reaches 150*F.
• Place the diced red onion and butter in a small saucepan over medium heat for 5 minutes,
• Add remaining fruit and 1 Tbsp of Dijon mustard to the saucepan and heat covered for 5 minutes. Stir. Remove cover and simmer on low for another 20 minutes, stirring occasionally to avoid burning. Feel free to turn the sauce off if it begins to bubble/boil, then turn heat back onto low/simmer and continue until you complete 20 minutes of cooking time.
• Remove sauce from stove and allow to cool for 5 minutes.
  Pour sauce into a high quality blender and blitz /puree the sauce mixture.
  (When blitzing a hot liquid it is wise to leave a small opening at the top edge of the lid of your blender to allow steam to escape as you begin the blitz. It is also wise to wear a heat resistant oven mitt or glove on the hand that is holding the blender lid slightly open so you avoid scalding or a steam burn on Valentine’s day….. Unless you are single and want to meet a doctor.)
• Hold blitzed sauce, covered until serving time.
• Remove roasted pork loin from the oven and remove from the baking dish with tongs, placing your pork loin on a cutting board to rest for 10 minutes.
  Carve your pork loin from the stuffed end in 1/4 inch slices, on a slight angle. Slice only what you will serve, to retain moisture inside the remaining portions.
• Place carved portions on a serving dish or plate. Spoon or pour your sauce lightly over the pork loin slices.
  Serve.
• This entree works well when served with cooked whole grain rice and green beans. Substitute low sodium chicken stock or vegetable stock for water when cooking your rice to boost flavor. Steam your fresh green beans for only 8 minutes, then toss with 1 tsp. unsalted butter, pinch of garlic powder and a handful of almond slivers.
• Wine pairings: A Rose, Beaujolais,or Savignon Blanc (Vino 100 in Alpharetta,GA can make appropriate suggestions)
   
  Happy Valentine’s Day!