Welsh Rarebit & Stuffed Pork Loin
Recipes by: Matt
Kuerbis,
Le Cordon Bleu College in Portland
Welsh Rarebit
Ingredients
- Toasts,
baguettes are recommended
- 1 lb.
sharp cheddar cheese, grated
- ½ oz.
flour
- 1 oz.
butter
- 4 oz.
beer
- 2 tsp.
Worcestershire Sauce
- ½ tsp.
dry mustard
- Cayenne
pepper –to taste
- 2 egg
yolks
Directions
- In a
double boiler mix cheese with the flour and then add the remaining ingredients
except for the egg yolks
- Stir
constantly, do not let mixture boil
- Place
yolk in a small bowl and whisk
- Stirring
constantly, slowly add some melted cheese to the yolk to temper it. Be careful
not to scramble the yolk
- Take
the cheese mixture off of the heat and stir the yolk mixture into the cheese
mixture, adjust seasonings to taste
- Pour
cheese over toast
- Place
toasts under the broiler until lightly browned
- Serve
immediately
Stuffed Pork Loin
Ingredients
- 18
prunes
- 1
green apple, diced into 1 inch cubes
- Lemon
juice (for green apples)
- 4 to 5
lbs. pork loin
- 1 oz.
butter
- 1.5 tbsp.
oil
- 2/3
cup dry white wine
- 2/3
cup heavy cream
- Salt
- Pepper
Directions
- Pre-heat oven to 350 degrees
- Place prunes in a sauce pan and cover
with water, bring to a boil
- Remove from heat and let prunes soak in
water for 30 minutes. Drain and cut in half
- Cut apple into 1 inch cubes and
sprinkle with lemon juice, then mix with the prunes
- With a knife, cut a small slice in the
end of the pork loin and then use a sharpening steel to push through the center
of the pork loin until you create a cavity inside the loin. Do not push through
the opposite end of the loin
- Stuff the fruit into the cavity of the
pork loin and be sure to stuff the fruit in tightly
- Melt butter and oil over medium heat in
an oven proof pan
- Sauté pork until brown on all sides
- Remove pork from pan
- Remove excess fat from pan. Deglaze
with wine, then whisk in the heavy cream, bring to a simmer and add the pork
back in
- Cover pan and put into the oven for 1
to 1.25 hours, until the meat reaches the correct temperature with a meat
thermometer. Remove pork from pan, rest the pork
- Skim fat from liquid in pan. Place pan
over heat and boil to reduce liquid by half.
- Slice pork, arrange on a plate and
serve with sauce under the slices of pork
