Currant and Almond Stuffed Pork Loin w/ Sweet Vermouth Pan Sauce

Last Saturday, I catered my first plated meal!  It was intense and exciting... and went pretty damn well despite a few minor hiccups.

Menu

Roasted Butternut Squash Soup

Currant and Almond Stuffed Pork Loin w/ Sweet Vermouth Gravy

Bacon Creamed Spinach

Roasted Baby Gold Potatoes

Triple Chocolate Torte w/ Raspberry Whipped Cream

If you don't think that sounds delicious, you're an idiot.  I got teenagers (11-17) to lick their plates clean and rave about the food... and you know they are notoriously picky.  Oh, and I wrote the recipe for currants, but when shopping there weren't any.  I used cherry infused cranberries instead.  That was also delicious.  The menu says gravy because cooking for a crowd, the gravy was easier than a pan sauce.... same flavor profile still.

Currant and Almond Stuffed Pork Loin

3.5-4 lb pork loin, butterflied

1 C stale bread, cut into small cubes

1/2 C dried currants

1/2 C chopped raw (or lightly roasted) almonds

1/2 C watered down beef broth*

1/4 C sweet vermouth

1 Tbsp extra virgin olive oil

3/4 tsp thyme

1/2 tsp salt

1/4 tsp cracked black pepper

1/2 an egg, lightly beaten

extra oil, salt, and pepper, and broth

   Combine bread, currants, almonds, broth, vermouth, oil, thyme, salt and pepper, and egg.  Let stand for 30 minutes.  Spread on the inside of the butterflied loin.  Roll up and truss (tie) with butchers twine.  Liberally salt and pepper the outside of the pork.

   Heat some oil in a large skillet over med-hi heat.  Sear all sides of pork.  Place in a roasting pan with ~1/2 C watered down broth.  Cover with foil.

   Place in a 375 deg F oven for 45-50 minutes.  Remove foil.  Cook another 25-30 minutes; until internal temperature reads 145 deg F.

   Tent with foil and allow to rest for 15 minutes.  Slice and serve.

   Serve 6-8.

Sweet Vermouth Pan Sauce

Pan drippings from searing pork

1/2 C watered down beef broth

1/4 C sweet vermouth

3 Tbsp unsalted butter

   While pan is still hot from searing pork (pork should be removed but heat not turned off), deglaze with vermouth.  Scrape all the bits off the bottom.  Turn heat down to med.

   Add broth.  Reduce by a little more than 1/3.  Melt in butter.  When thick and shiny it is ready.

   Spoon over carved pork.

*Even reduced sodium beef broth become too salty in this dish because of the reduction in the pan sauce and inherent salinity of other ingredients.  Water broth down with a 1:1 ratio of beef broth to water.