Creekview Vineyards
Stuffed Pork Loin with Fruited Wine Sauce
Butternut
Squash and Pasta
Roasted Pears with Port and Apricot Sauce,
Mascarpone and Honey Topping
Stuffed Pork
Loin with Fruited Wine Sauce
1 7-8 lb Pork Loin Brined (see recipe) cut in half
1 Bottle Gravenstein apple juice
1 Bottle Syrah
5-7 sprigs fresh thyme
5 large leaves of fresh sage
6 dried pear halfs chopped
6 dried peach halfs chopped
6 pitted prunes
30 dried cherries
6 dried apricot halfs chopped
2 ½ lbs. peppered bacon
18 T unsalted butter
½ cup shallots chopped
Salt
Pepper
Butchers Twine (can be purchased at cooking stores)
In a sauce pan heat up 2 cups apple juice and 1 cup of wine. Add in
the fresh thyme and sage. Let steep for 5 minutes or so then add in
all of the dried fruit. Let cook on very low for 30 minutes or so
stirring occasionally. The mixture will begin to thicken as the
fruit begins to soften. Note: You can cook the sauce before and let
it cool completely before going onto the next step. While the sauce
is cooking prepare the meat. Remove the meat from the brine, rinse
and pat dry. The pork loin has a fat side top usually so make a slit
on the opposite side but be careful to not cut the loin in half.
This process is done to each piece of meat. I find it easier to
complete one piece of meat at a time. When the sauce is done remove
from the stove and let cool so that you can handle some of the fruit
pieces. Inside of the slit you have made cut 8 tablespoons of butter
and place in the slit. With a fork or your fingers (if fruit is not
to hot) place pieces of the cooked dried fruit on top of the butter.
Now comes wrapping the loin in the bacon. Don’t put too much fruit
in or else you won’t be able to close the slit up. Don’t worry if it
is open a little but not too much. Now take a piece of bacon and lay
it across the slit and wrap it around the loin. The bacon should
stretch a little. Once you have completely wrapped the loin tie it
with the butcher string. Go to for help in tying the roast.
http://allrecipes.com/HowTo/Tying-Roasts/detail.aspx .
Once you have completed both of the roasts it is now time to BBQ or
roast in your oven. Place the roast on a rack that you normally use
for roasting turkeys on. They are shaped like a “V”. I find this
kind of rack works the best. Place the rack in a backing pan so that
the drippings can be caught. For the BBQ I use a large aluminum pan.
Use indirect heat on the BBQ. Place the seam side up…that’s the side
that you split to add in the butter and fruit. After 20-30 minutes
rotate the meat in the rack. In the oven set the temperature to 325
degrees and follow the same instructions for the BBQ. Continue to
rotate the meat every 10-20 minutes. The bacon will begin to get
crispy and the smell of the fruit will fill the air. Check the
temperature using a meat thermometer looking for 160 degrees. Meat
will continue to cook once the heat source has been turned off. Let
meat stand for 15 minutes before beginning to carve. Remove string
with scissors and carve. Place on a serving dish and garnish with
sauce.
Instructions to Complete Sauce:
To remaining sauce and fruit add:
½ cup shallots sauté in 2 tablespoons of butter
2 cups wine
1 cup apple juice
Salt
Pepper
Cook sauce adding in salt and pepper to taste. You will need
to cook this on low heat for 30 minutes or so to cook out the
alcohol from the wine. Continue to taste and adjust according to
your taste buds. Sometimes I add in additional sage leaves for more
flavor.
Brine Instructions:
3 ½ cups water
5 cups apple juice
½ cup KOSHER salt
½ cup sugar
1 T whole black pepper
10 or more whole cloves garlic sliced
3-5 Bay leaves crushed
Heat up 3 cups of water and add in all ingredients except the
apple juice. Let steep for 15 minutes. Remove from the stove and let
cool completely. Add in ½ cup cold water. Place the pork loin
pieces(2) into a large container that will fit in your refrigerator.
Into that add in the salt and herb mixture and the apple juice. The
loin should be pretty much covered with liquid. If not add another
cup of water. Place container in frig for up to 24 hours.
Butternut Squash and Pasta
1 average size butternut squash (3 – 6 cups)
1 medium sweet onion (Vidalia, Hawaiian sweet or large onion)
3 cloves “sliced” garlic
1 – 2 large shallots
6 large fresh sage leaves
5 T sweet butter
5 T extra virgin olive oil
Kosher salt
Fresh pepper
½ lb fettuccine
Grated fresh Parmesan cheese
Preheat oven to 475 degrees. Cube peeled squash in 1 inch cubes.
Place in roasting pan. Cut up onion in medium size pieces and
scatter over squash. Chop shallots in small pieces and scatter over
squash. Cut butter in pieces and place over squash mixture. Sprinkle
olive oil over mixture. Sprinkle with salt and pepper. Place in a
preheated oven for 30 minutes or until tender, stirring
occasionally. Stir in sage after 15 minutes.
While the squash mixture bakes, cook pasta according to package
directions. Drain. Place cooked pasta in a bowl and serve the squash
mixture over pasta. Sprinkle with cheese (optional).
Roasted Pears with Port and Apricot Sauce,
Mascarpone and Honey Topping
Sauce
10 Dried apricots, cut up
1 cup Tawny Port
½ cup apricot jelly
In a sauce pan add all the ingredients. Stir over low heat for 15 –
30 minutes until the apricot is really soft and has begun to break
down. Blend the sauce using a hand held blender or let the sauce
cool and blend in a regular blender. Serve sauce warm.
8 Pears peeled, cored, cut into quarters
Lemon juice
Port wine
½ cup sugar
Sprinkle with lemon juice and port wine. Then sprinkle the
sugar over the pears. Roast in a 425 degree oven for approximately
30 minutes depending on the ripeness of the pears.
Mascarpone Topping
8oz mascarpone
1 T honey
Mix mascarpone with the honey….that's it.
Assembly of Dessert
Plate a few warm pear quarters, add a dollop of the mascarpone
then drizzle some of the warm apricot sauce over the pear and
mascarpone. Serve with a plain crispy cookie….
