I have always wanted to try the North African seasoning mix, Berbere spice. I finally decided to give it a try. I was unable to find a premix in our local supermarkets so I made my own. I got the following ingredients together:
I spread the stuffing on the opened pork loin strip, rolled it like a jelly role and tied it to hold its shape.
I put 1/2 onion cut into chunks, 1 stalk of celery cut into chunks and two cloves of garlic, cut in half in a roasting pan. I put a rack over the pan. I dusted the roast with Berbere spice and put it on the rack.
I put the roast in my pellet smoker that was preheated to 350 F.
I let it cook for 30 minutes and then I added 375 ml (1 1/2 cups) of chicken stock to the pan.
I continued smoking for 1 hour and 20 minutes to get the internal temperature to 155 F.
I brought the roast in and let it rest while I made the sauce.
To make the sauce, I added 250 ml (1 cup) of water, 125 ml (1/2 cup) dry red wine, 25 ml (2 tablespoons) soy sauce and 1 ml (1/4 teaspoon) of Berbere spice to the vegetables in the roasting pan. I brought it to a boil for a couple of minutes, scraping the bottom of the pan.
I strained and defatted the sauce and thickened it with 10 ml (2 teaspoons) of cornstarch mixed with 15 ml (1 tablespoon) being added and then heated until it was thickened and shiny.
It was time to carve the pork.
We served it with a couple of great salads made by She Who Must Obeyed and some focaccia I made on the grill (my next post).
This was absolutely marvelous! I had the challenge of making a dish with a very spicy seasoning but not getting over the line She Who Must Be Obeyed would eat This had a touch of heat but a great flavour profile! The Berbere spice has some complexity with its heat and the fruit in the stuffing gave a great counterpoint. However, the star of the show was the sauce. I could easily sit down with a spoon and just eat the sauce! Richly flavoured, a little spicy and a sweet background. So good!