Welsh Rarebit & Stuffed Pork Loin - KPTV - FOX 12

Welsh Rarebit & Stuffed Pork Loin

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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

  1. In a double boiler mix cheese with the flour and then add the remaining ingredients except for the egg yolks
  2. Stir constantly, do not let mixture boil
  3. Place yolk in a small bowl and whisk
  4. Stirring constantly, slowly add some melted cheese to the yolk to temper it. Be careful not to scramble the yolk
  5. Take the cheese mixture off of the heat and stir the yolk mixture into the cheese mixture, adjust seasonings to taste
  6. Pour cheese over toast
  7. Place toasts under the broiler until lightly browned
  8. 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

  1. Pre-heat oven to 350 degrees
  2. Place prunes in a sauce pan and cover with water, bring to a boil
  3. Remove from heat and let prunes soak in water for 30 minutes. Drain and cut in half
  4. Cut apple into 1 inch cubes and sprinkle with lemon juice, then mix with the prunes
  5. 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
  6. Stuff the fruit into the cavity of the pork loin and be sure to stuff the fruit in tightly
  7. Melt butter and oil over medium heat in an oven proof pan
  8. Sauté pork until brown on all sides
  9. Remove pork from pan
  10. Remove excess fat from pan. Deglaze with wine, then whisk in the heavy cream, bring to a simmer and add the pork back in
  11. 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
  12. Skim fat from liquid in pan. Place pan over heat and boil to reduce liquid by half.
  13. Slice pork, arrange on a plate and serve with sauce under the slices of pork

 

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