Fall Spiced and Cherry Stuffed Pork Loin

With pork tenderloin being a bit more lean and tougher then pork tenderloin we will use a brine with a 6% salinity to promote moisture retention and a longer cook time to allow protein break down for tenderness.

Ingredients:

 

6% brine:

1000               grams             Water

60                    grams             Sea Salt

1                      each                Cinnamon Stick

1                      each                Bay leaf

 

Combine ingredients into a sauce-pan and bring to a simmer just long enough to dissolve the salt. Set aside and allow to cool.

 

Cherry Stuffing:

1 ½                 C.                     Dried Cherries

1                      C.                     Red Wine

1                      pinch               Salt

¼                     C.                     Bread Crumbs (made with fresh bread)

1 ½                 T.                     Shallots (minced)

2                      T.                     Chives (mince)

 

Spice Rub:

3                      T.                     Dehydrated garlic

1                      T.                     Cracked Pepper

¾                     T.                     Cinnamon Ground

3                      T.                     Sea Salt

1                      tsp.                  Ginger

1                      tsp.                  Nutmeg

¼                     tsp.                  Sweet Paprika

½                     tsp.                  Allspice

 

Loin:

4-5                  Lbs.                 Pork loin (center cut)

1 ½                 C.                     Chicken Broth

                                                Reserved wine

Preparation:

 

Cherry Stuffing:         Place wine into a sauce-pan over medium-low heat and bring to a steam just prior to simmering. Pour wine over cherries and allow to steep fro 15 minutes. Cherries should be beginning to plump. Drain off excess wine and reserve for a later process. Roughly chop cherries then mix in remaining ingredients and set aside until needed.

 

Spice Rub:      Simply combine all ingredients.

 

 

Pork Loin:      When brine has cooled place pork loin in a small dish with high sides so that the loin can be fully submerged. Place in refrigerator for a minimum of 4 hours, 6 hours would be ideal. Drain and dry on paper towel. Sear in a skillet over high heat with a small amount of olive oil and butter, making sure to brown each side to develop a depth of flavor. Remove loin and set aside. Deglaze pan with reserved wine and chicken broth, allow to simmer for about 1 minutes. Finish sauce by whisking in 2 tablespoons of butter (not listed).

 

Rub Spice mixture onto loin. To stuff you will need to use a boning knife to cut a slit into the center and the length of the loin. You’ll want to create a cavity the diameter of finger. Place the stuffing into a pastry bag and pipe into the cavity until full and beginning to come out of the end.

 

Pour pan sauce into the Thermodyne cooking pan. Place into unit set at 166 degrees for 3 hours. Lower temperature for 153 degrees and continue to cook for an additional 1.5 hours.

 

At this point it is ready to carve and serve. I would recommend continuing the fall theme and serving with harvest style rice with dried cranberries and walnuts. Maybe butternut squash puree, and roasted baby carrots with brown butter.

Posted in: Cooking Tips & Recipes