Well, I knew it would happen, a monumental failure! I decided to use up some left over ham that I had frozen from Easter and being inspired by the latest Olive Garden commercials for fonduta (a fancy name for Fontina cheese sauce) and also having some left over Fontina cheese, I decided to make a sort of scalloped potatoes and ham in a fonduta sauce. Everything went really well, I sliced the ham and potatoes and covered them in the sauce and it looked great. However, when it came out of the oven, although tasty, it was a lumpy mess that kind of looked like pet food – not appetizing at all. So . . . here is one of my standards, a great stuffed pork loin with gravy!
If you don’t know how to cut the pork loin for stuffing, this is a great video: www.ehow.com/video_2336362_prep-meat-stuffed-pork-loin.html
Stuffed Pork Loin with Creamy Gravy
|2 lb pork tenderloin
1 cup fresh basil, stems removed
1 small onion chopped
3 Cloves fresh garlic chopped roughly
1 cup Parmesan cheese grated
|1 cup bread crumbs
1/2 cup beef broth
3 Tbsp olive oil
3 Tbsp flour
2 cups milk
|1 In the bowl of a food processor, mix the basil, 1/2 of the onion, garlic cheese and breadcrumbs. Pulse until mixed. Add beef broth and pulse just until mixed. It should hold together and be soft but not soupy. If too dry add a little more broth.|
|2 Dry the pork roast and place on a large cutting board. With a long sharp knife, cut lengthwise about 1 inch from the top of the tenderloin. Keep slicing carefully rolling the roast away from you as you cut, ending up with a flat rectangular piece of pork about 1 inch thick. If you are not familiar with cutting and stuffing pork, a great video can be found at: http://www.ehow.com/video_2336362_prep-meat-stuffed-pork-loin.html|
|3 Cover the pork with the stuffing mixture and roll up like a jelly roll, then tie with butcher’s twine.
|4 In a large Dutch Oven or iron skillet, heat 3 tbs of olive oil until shimmering. Brown the roast well on all sides – don’t rush you want it really brown!|
|5 Place in a 375 degree oven for about 30 minutes or until it reaches a temperature of 160. Tent and let rest for 15 minutes.
|6 Remove the roast from the pan, cut the strings and slice.|
|7 Pour off all but 3 tbs of the oil in the pan, place over a high heat and add the remaining 1/2 onion chopped finely and brown them well, scraping up any bits stuck to the pan. Add flour and mix well, cooking for a couple minutes until it makes a paste that looks like wet sand.
|8 Add the milk and bring just to a boil, reduce heat and cook at a simmer for a few minutes until it is thickened.|