Bacon-Wrapped Porkloin Stuffed with Spinach and Goat Cheese

BaconCalendar.com December 27, 2013 0
Bacon-Wrapped Porkloin Stuffed with Spinach and Goat Cheese

Ingredients for the Porkloin

  • 1 boneless pork loin
  • 2 cups spinach
  • 1 tsp. Olive oil
  • 2 cloves garlic, crushed
  • 1/4 cup goat cheese
  • 5-6 slices of bacon, cut in half
  • Dalandan Reduction (recipe below)

Ingredients for the Dalandan Reduction

  • 1 kilo of Dalandan (native orange), juiced
  • 2 shallots, finely chopped
  • 1 garlic clove, finely chopped
  • 1/8 cup white wine vinegar
  • ¼ cup water
  • 2 teaspoons olive oil
  • 1 Tbsp. cold Butter
  • 1 1/2 cups rich duck or chicken stock
  • Salt and pepper

Procedure for the Stuffing

  1. Sauté the garlic in olive oil for about 2 minutes.
  2. Add in the spinach and let it wilt.
  3. Season with salt and pepper.

Procedure for the Porkloin

  1. While the stuffing is cooking, butterfly the pork loin.
  2. Use a mallet and pound it out a bit to even out the thickness.
  3. Season both sides with salt and pepper.
  4. On plastic wrap, lay out the bacon slices and place the porkloin on top, butterflied side up.
  5. Add the goat cheese and then put the spinach mixture layer right on top of the goat cheese.
  6. Very carefully, roll the pork loin up.
  7. Tightly wrap the whole thing in plastic wrap to help it keep its shape and let all the flavors meld together. Let it sit overnight.
  8. The next day, unwrap the pork loin and tie it up.
  9. Preheat the oven to 350° F.
  10. Place the porkloin in a roasting pan and bake for 45 minutes.
  11. After you take it out, let it rest for 10 mins before slicing. Serve with the dalandan reduction.

Procedure for the Dalandan Reduction

  1. Set a saucepan over medium-high heat and add the olive oil.
  2. Once the oil is hot enough, in about 30 seconds, add the shallots and garlic.
  3. Cook both until fragrant and the shallots begin to caramelize, this takes about 1 minute.
  4. Deglaze the pan with the orange juice and white wine vinegar. When the juice and vinegar are almost completely reduced, after about 4 minutes, add the chicken stock.
  5. Bring the sauce to a boil, reduce the heat to a simmer and cook for 15 minutes or until the sauce is thick enough to coat the back of a spoon.
  6. Once the sauce is cooked, swirl the cold butter into the sauce and season with salt and pepper, to taste.

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