We are not going to be entertaining for the holidays this year; but, if we were, I would surely be making this pork loin roast. OH MY, is what comes to mind when I think about how amazing it was. I know, I know, enough tooting my own horn, but honestly it was.
I think the turkey should be saved for only Thanksgiving, and that the main entree for Christmas dinner should be a bit more elegant. For instance, a gorgeous pork loin roast. There is something grand and stately, about carrying out a platter with a gorgeous piece of roasted meat, and Bing Crosby singing in the back ground. Don’t you agree?
I have a holiday confusion this was the first time I ever butterflied a pork loin. I was undoubtedly worried about massacring the gorgeous pork roast I picked up; but, the good news is, it is easy. I found a video that the National Pork Board made, and it was easy to follow and made the process so much easier. In case you have never butterflied a loin roast, I included it for your reference. Do not be afraid.
I am more about savory when it comes to stuffing meats. I tossed around the idea of using apples, then last minute I changed my mind. I am extremely happy I did as this stuffing recipe was perfect. I simply sauteed shallots, garlic, rosemary (lots of it) and dinosaur kale together. Then I tossed it with panko bread crumbs and crushed pistachios.
To make the basting process easier (and more delicious), I wrapped the top and sides of the pork loin with prosciutto, before tying. A long, slow roasting produced a golden brown pork loin, that was ultra moist and flavorful. Do not overcook a delectable pork loin roast, as it will only make the meat tough. It is recommended that a high quality piece of pork (from a trusted butcher) should be served slightly pink. The recommended internal temperature for pork is 160. I cook it until it registers 150, then I take it out of the oven and let it rest for 10 minutes. Resting will bring the temperature up as it continues to cook, making it perfect. All that was left to do was make some incredible side dishes such as creamy mashed sweet potatoes, or rich gratins. Then enjoy the meal and your loved ones.
Denise Woodward believes anything can be made at home as long as you have a little patience, and time. All of her recipes are made using fresh and seasonal ingredients. Her recipes have been featured on Eat Boutique, the Mushroom Channel, Saveur.com, Foodies of the World, PBS and Fine Cooking.
Denise also creates the recipes on the popular food blog Chez Us. Saveur has featured Chez Us as one of 50 Food Blogs You Should Be Reading as well as one of the Sites They Love. Be sure to read more about what they are cooking up over at Chez Us.
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