Found a chunk of pork loin in the freezer last week, and had an idea.
I split the loin and rolled and pounded it flat, then added some mushroom dressing, dried cranberries, a couple of asparagus, and a sliced apple, and some Swiss cheese. I seasoned it with lemon zest, and Blue Hogs original rub. Then rolled it, trussed it and par baked it for 30 minutes at 325 degrees.
Then I pulled it placed it into a plastic bag, then into an ice bath to chill it. While it was chilling I rehydrated dried porchini and morel mushrooms, then added some Dijon mustard and garlic, and hit it with an immersion blender until it was a thick paste.
Then I coated the pork roll with the mushroom paste and covered it with some puff pastry and egg wash, Then back into the oven at 375 until it was golden brown.
Man did it turn out GOOD!!!!
Sort of a pork Wellington.
I didn't get any plated shots because we tore it up, along with a green salad.
I will be making this again.
Thanks for looking.
Dan.
I split the loin and rolled and pounded it flat, then added some mushroom dressing, dried cranberries, a couple of asparagus, and a sliced apple, and some Swiss cheese. I seasoned it with lemon zest, and Blue Hogs original rub. Then rolled it, trussed it and par baked it for 30 minutes at 325 degrees.
Then I pulled it placed it into a plastic bag, then into an ice bath to chill it. While it was chilling I rehydrated dried porchini and morel mushrooms, then added some Dijon mustard and garlic, and hit it with an immersion blender until it was a thick paste.
Then I coated the pork roll with the mushroom paste and covered it with some puff pastry and egg wash, Then back into the oven at 375 until it was golden brown.
Man did it turn out GOOD!!!!
Sort of a pork Wellington.
I didn't get any plated shots because we tore it up, along with a green salad.
I will be making this again.
Thanks for looking.
Dan.
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