| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Spanish |
Too, Hot, Tamales |
6 |
Servings |
INGREDIENTS
| 1 |
|
Whole Almonds (See Note),; (4 ounces) toasted, Cooled and finely ground |
| 1/4 |
lb |
Cooked ham; finely chopped |
| 1/4 |
lb |
White mushrooms; chopped |
| 2 |
|
Hardboiled eggs; chopped |
| 2 |
tb |
Finely chopped sage or |
| 2 1/2 |
ts |
Dried sage; crumbled |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black pepper; Freshly Ground |
| 1 |
lg |
Egg |
| 3 |
tb |
Olive oil |
| 3 1/2 |
lb |
Boned loin of pork (see Note 2) |
| 1/2 |
c |
Fullbodied Spanish brandy |
| 2 |
c |
Rich veal or beef stock |
| 1 |
|
Lemon; juiced |
| 3 |
tb |
Cold unsalted butter; cut into 6 pieces |
INSTRUCTIONS
STUFFING
PORK
In a small bowl, combine the ground almonds with the ham, mushrooms,
hardboiled eggs, sage, salt, and pepper. Add the egg and mix together well.
Butterfly the loin by making a deep, even cut all along one side that
reaches just to the center of the eye of the meat (or ask the butcher to do
this as well). Open out the meat like a book and press the stuffing into
this opening, then mold the meat around it and tie the roast at 1 inch
intervals to keep the stuffing inside. In a large castiron and enamel
casserole heat the olive oil over medium heat. Saute the loin, turning with
heavy kitchen tongs and a wooden spoon to brown all sides evenly. Transfer
the loin to a plate and add the reserved pork bones to the pan. Brown the
bones in the fat until they are nice and golden. Set the bones aside, and
pour off and discard the fat from the casserole. Pour in the brandy and
deglaze the pan, stirring and scraping the bottom and sides to release all
the flavorful bits. Add the veal stock, return the bones to the casserole,
and bring the liquid to a simmer. Add the loin and, when the liquid returns
to a simmer, reduce the heat, cover, and cook for 1 hour, regulating the
heat so that the liquid keeps simmering gently. Turn the loin over halfway
through the cooking time. When cooked through, transfer the loin to a
cutting board and cover loosely with aluminum foil. Remove and discard the
bones from the sauce and, over highheat, reduce it by about 1/3. Stir in
the lemon juice and then whisk in the cold butter, whisking just until the
sauce is smooth, slightly thickened, and emulsified. Taste for seasoning
and strain the sauce, if desired. Remove the strings, slice the roast and
pass the sauce separately. Yield: 6 to 8 servings Note 1: To toast almonds,
preheat the oven to 350 degrees. Spread the almonds on a cookie sheet and
toast in the oven until golden, about 15 minutes. Set aside to cool. Note
2: Ask the butcher to bone the loin, starting with a 5 to 6 pound pork
loin, and leaving a little fat around it. Have the butcher cut the bones
into about 16 pieces and reserve them. Copyright, 1996, TV FOOD NETWORK,
G.P., All Rights Reserved
Recipe By : TOO HOT TAMALES SHOW #TH6210
Posted to MC-Recipe Digest V1 #292
Date: Sun, 10 Nov 1996 21:52:36 -0600
From: Pat Asher <asher@mcs.com>
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”