Polenta Stuffed Pork Roast
Makes one 2-3 Lb. Roast
Total Time: About 2 hours
- Brown; Add:
- Polenta Dressing
- Makes 2 cups
- Total time: 30 minutes & cooling
- 4 oz bulk or link Italian sausage (if using link, remove casings)
- 1/4 c onion, chopped
- 1/4 c celery, chopped
- 1/4 c frozen corn kernels
- 1 tsp garlic, minced
- Stir in; Boil:
- 3/4 c chicken broth
- 1/4 c heavy cream
- 3 c baby spinach, lightly packed, chopped
- Slowly Add:
- 1/2 c yellow cornmeal
- 1/2 tsp kosher salt
- 1/8 tsp cayenne
- Stir In:
- 2 Tbsp mascarpone or cream cheese
- 1 Tbsp minced fresh sage
Butterfly Pork and season.
1 pork loin roast (2-3 lb.)
2 Tbsp minced fresh sage
Salt and pepper to taste
Slice; Stuff Loin with:
Heat; Brown Loin in 2 Tbsp vegetable oil
Arrange in roasting Pan:
2 celery stalks, cut to fit the roasting pan
2 carrots, cut in half lengthwise
1 onion, quartered
Serve Roast with:
Dried cherry Sauce
Preheat oven to 375 degrees
Butterfly pork. Loin should lay out flat. Season inside with sage, salt, and pepper.
Slice dressing in half lengthwise, stuff (reserve extra dressing for another use), and tie. Season outside of the loin with salt and pepper.
Heat oil in a roasting pan on the stove over medium-high heat. Add the loin and brown on all sides, about 5 minutes total; remove from pan.
Arrange celery, carrots, and onion in the pan in a single layer. Place loin on the vegetable rack and roast 35-40 minutes, or to an internal temperature of 150 degrees. Cover with foil and allow roast to rest 15 minutes before slicing.
Serve with Dried Cherry Sauce.
Dried Cherry Sauce
Makes 2 cups
Total Time: 15 minutes
Deglaze Pan with:
2 cups chicken broth
½ cup ruby port
Brown sausage in a large saucepan over medium-high heat, stirring to break it up. Add onion, celery, corn, and garlic; cook 3 minutes.
Stir in broth and cream. Bring to a boil, then add spinach.
Slowly add cornmeal, salt, and cayenne, stirring with a spoon or rubber scraper. Reduce heat to low and cook 5 minutes (Mixture will be very thick). Remove from heat.
Stir in mascarpone and sage. Press polenta into a 8 x 4” loaf pan coated with nonstick spray; cover and chill.
2 Tbsp unsalted butter, softened
2 Tbsp all-purpose flour
Whisk in; Add:
2 Tbsp cherry preserves
1 pkg (3oz) dried tart cherries
Salt and pepper to taste.
Deglaze roasting pan with broth and port. Bring to a boil, simmer 5 minutes, then drain; discard solids.
Combine butter and flour with a fork until blended. Whisk into broth mixture and simmer 3 minutes.
Whisk in preserves until melted, then add the dried cherries, salt, and pepper.