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Slicing the stuffed pork loin

Slow-roasted Stuffed Pork Loin recipe

Martin
The recipe is based on the ideas from Steve Cylka of The Black Peppercorn.
This roast takes about 3 hours to cook. 
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Overnight rest 12 hours
Total Time 16 hours
Course dinner, Main Course
Cuisine American

Equipment

RFX starter kit
RFX Starter Kit
Thermapen ONE
Thermapen ONE
High-Temp Silicone Spatulas
Hi-Temp Silicone Spatula

Ingredients
  

  • 1 boneless pork loin 3.5–5 pounds
  • 8 slices thick-cut bacon
  • 1 Tbsp fennel seed chopped coarsely
  • 3 medium leeks white and light-green parts only, sliced and rinsed
  • 1 lb crimini mushrooms chopped
  • 2 tsp fresh lemon zest
  • 1/2 C 1 stick butter
  • 1 C breadcrumbs
  • 1 C roasted pumpkin seeds, coarsely ground
  • 1/2 C coarsely shredded Parmesan cheese
  • 2 Granny Smith apples
  • Salt and pepper to taste

Instructions
 

Make the filling

  • Chop the bacon and cook it in a large pan over medium heat. You want the bacon to get nice and cooked and to render all of its fat.
  • Add the chopped fennel seed and cook in the fat for 15–30 seconds, until quite fragrant and toasty smelling. 
  • Drain the leeks well and add them to the pan, sauteing until they are well wilted, and start browning around some of their edges.
  • Add the butter to the pan and cook to melt it.
  • Add the chopped mushrooms to the pan and stir, cooking until the mushrooms have cooked out a lot of their water and start to brown around the edges of the pan. Add the lemon zest.
  • Remove from heat and allow to cool somewhat. 
  • Stir in the breadcrumbs, ground pumpkin seeds, and Parmesan cheese.
  • Taste and adjust salt and pepper accordingly. 

Butterfly the pork and stuff it

  • Lay the pork on the cutting board and make a cut along the length of the loin, 1/2" above the board and parallel to it. Continue this cut through the loin until the knife is about 1/2" from the opposite side of the loin.
  • Open the loin like a book; there will be a thick side and a thin side. 
  • Repeat this action on the new thick side, unrolling the pork loin as you go. 
  • Repeat a third time, if you can. 
  • Salt and pepper the surface of the pork loin.
    Seasoning the pork
  • Spoon the mushroom filling onto the surface of the loin. Spread it as needed to cover the loin by about 1/2". You may have extra filling. 
  • Lay the thin-sliced apples atop the mushroom filling. You may have extra apple slices. 
  • Roll the pork loin back up. 
  • Tie the loin with butcher twine, making a knot about every inch along the length. 
  • Season the exterior of the loin.
  • Put the pork loin in the fridge overnight, covered.

Cook the roast

  • Preheat your oven to 225°F (107°C). Season the exterior of the roast lighty with salt and pepper.
  • Place the tied, seasoned roast in the freezer for 30 minutes. Insert RFX MEAT into the center of the roast, angling it in from the top so that the probe reaches its recommended immersion line.
  • Set the high-temp alarm in your app for 135°F (57°C) and cook the roast. 
  • When the alarm sounds, verify the temperature with Thermapen ONE. If you don't see a temperature lower than 135°F (57°C), remove the roast from the oven and let it rest for a few minutes before slicing it up. If you find any lower temperatures, adjust the position of your meat probe and continue to cook until the true lowest temp in the meat has reached your pull temp. 
  • Slice the roast and serve. 
    Sliced stuffed pork loin
Keyword celebration food, holiday dinner
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