Welsh Rarebit & Stuffed Pork Loin
Recipes by: Matt
Le Cordon Bleu College in Portland
baguettes are recommended
- 1 lb.
sharp cheddar cheese, grated
- ½ oz.
- 1 oz.
- 4 oz.
- 2 tsp.
- ½ tsp.
pepper –to taste
- 2 egg
- In a
double boiler mix cheese with the flour and then add the remaining ingredients
except for the egg yolks
constantly, do not let mixture boil
yolk in a small bowl and whisk
constantly, slowly add some melted cheese to the yolk to temper it. Be careful
not to scramble the yolk
the cheese mixture off of the heat and stir the yolk mixture into the cheese
mixture, adjust seasonings to taste
cheese over toast
toasts under the broiler until lightly browned
Stuffed Pork Loin
green apple, diced into 1 inch cubes
juice (for green apples)
- 4 to 5
lbs. pork loin
- 1 oz.
- 1.5 tbsp.
cup dry white wine
cup heavy cream
- 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
- 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