The Rhinecliff's
Sausage, Pecan and Cranberry-Stuffed Pork Loin
with Sage Au Jus
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CIA-trained chef Dale Andrews has been been with The Rhinecliff since its grand reopening. His New World home cooking incorporates freash, local, seasonal ingredients. Let the wonderful flavors speak for themselves!
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Ingredients:
1 PORK LOIN - 7-10LBS
8OZ HOT ITALIAN SAUSAGE
5OZ PECANS
6OZ DRIED CRANBERRIES
PINCH OF SUGAR
2TBS MINCED GARLIC
SALT, PEPPER TO TASTE
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2 TBS MINCED GARLIC
1/2 CUP WHITE WINE
16 OZ BEEF STOCK
9 SAGE LEAVES
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The Rhinecliff
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Preparation:
CUT PORK LOIN LENGTHWISE, ROLL OUT ABOUT A 1 INCH THICKNESS & POUND OUT
CRUSH UP PECANS
TAKE REMAINING INGREDIENTS, ADD A PINCH SUGAR- MIX TOGETHER, CHOP & MIX 4 SAGE LEAVES INTO MIXTURE
SPREAD MIXTURE OVER THE INSIDE OF THE PORK LOIN
ROLL UP & TIE AT 2 INCH IN INTERVALS
PREHEAT OVEN TO 450F
COAT WITH A LITTLE OLIVE OIL, SALT, PEPPER OVER PORK LOINF
PLACE INTO LARGE SAUCE PAN, PUT IN OVEN FOR 15 MINUTES TILL STARTS TO CARMELIZE
TAKE OUT - PLACE IN ROASTING RACK, REDUCE OVEN HEAT TO 300F
PUT BACK IN FOR 35 MINS OR INTERNAL TILL INTERNAL TEMP AT 160-165F
WITH RESERVE SAUCE PAN, DRAIN OFF ANY FAT, DEGLAZE W/WHITE WINE & WOODEN SPOON TO GET THE FOND
(THE YUMMY BITS, THE LITTLE PIECES THAT STICK TO THE PAN) - ADD REMAINING SAGE LEAVES & BEEF STOCK,
REDUCE AT MEDIUM SIMMER, TILL THICKENS, ADD A LITTLE SALT PEPPER, STRAIN IF DESIRED TAKES ABOUT
25-30MINS. POUR WHEN SERVING.
WHEN PORK REACHES 160-165F TAKE OUT LET REST 10 MINS OR SO. REMOVE STRINGS THEN SLICE & SERVE...
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