Chef Benny Doro

Details

• Prep Time:
  20 min
• Cook Time:
  90 min
• Ready Time:
  1 hour, 50 min

Ingredients

• 2-4 pound pork loin
• 3-4 large russet potatos cut into 3rds
• kosher salt and pepper

Stuffing

• one pound of feta cheese of your choice
• 2 large apples cut into small dice
• 1/2 cup chopped chives
• olive oil

Directions

Start by making the stuffing, add the apples, feta cheese, chives in a little olive oil with some salt and pepper and cook in a pan for about 3 min to soften a little and set aside.

Now take your pork loin and unroll it if its tied and now you need to butterfly it open so its all the same thickness and laying flat as you can see in my photo. Now take your stuffing and put a even layer on the pork loin as I've shown you. Now come the fun part, now carefully start rolling it up like you wold a carpet not rolling to tight to push out all the stuffing but enough that the roll is not loose. Once you have done that tie with butchers string every 2 inches or so and make sure that it is even thickness from end to end, this can be adjusted with the tightness of the string.

Now season the outside with a good amount of kosher salt and pepper and we are going to sear it. Start with a medium high heat pan with plenty of olive oil, when it is just starting to smoke put the pork loin in and start browning it on all sides making sure you get it browned on all of the surface. Now take out and in a roasting pan put it in the middle and place your potatoes and any other vegetables you wish around it but make sure that the vegetables are not snuggling up against the meat as this will create a steaming situation and we don't want that for either the meat of the veg.  Now roast this at 350 degrees until the internal temp is about 140 which will give you a little pink in the center about an hour plus depending on the size which is why a meat thermometer  is very important. When you take it out let it rest for at least 20-30 min covered with foil.

Now once it has rested lets make some killer pan sauce very simple. Take out the roast and the potatoes which you can (keep the veg warm in a 220 degree oven). now heat the pan on the stove the one you cooked the roast in and add some hot water and start scraping all the flavor bits off the bottom. Now start to reduce it and check for seasoning maybe a little kosher salt, add a splash of red wine if you want. Once its tasting and looking like a good pan sauce strain it into a sauce pan to get any of the other larger bits out and have a nice clean sauce. Also a good time to tweak the flavor and seasoning.

To plate, slice a good 1 1/2 inch slice of the pork loin onto a plate, add some of the roasted potatoes and finish with some of that amazing pan sauce. This should satify any Sunday lunch or friends and family get together.

Enjoy

Benny