Tidus's Roast
Source of Recipe
Tidus
Recipe Introduction
I recommend one of the excellent Pinot Noirs that you folks make in SA. This meal will impress the living shit out of anyone you have over! Hope you enjoy it.
List of Ingredients
Roast
6 slice bacon or pancetta - chopped
2 shallots - chop fine
2 cloves garlic - mince
1/4 cup dry white wine
300g spinach
1 cup fresh bread crumbs
1.5 to 2 kg boneless pork loin roast
(tell the butcher not to cut the damn thing in half)
salt and pepper to taste
Sauce
2 shallots - chop fine
5mL fresh rosemary - minced
1/2 cup dry white wine
250 mL whipping cream
salt and pepper to tasteRecipe
Right then. Here's how you do it.
1 Oven preheated to 325F
2 Fry bacon until it's crisp and drain the fat. Reduce heat and add shallots and garlic. Saute for a minute then add the wine and spinach. Saute until the spinach is wilted. Transfer the works to a bowl and let it cool. Stir in the bread crumbs.
3 Cut the roast ALMOST in half. Open it up like a book and pat it flat. Make two more cuts starting from the center - one to the left and one to the right. The idea is to almost cut each side in half again so that you wind up with something that will unfold like the fold-out sections in a magazine. You should be looking at a flat piece now ith four sections. Use a can or something to pound it to a uniform thickness. Add salt and pepper to both sides.
4 Spread the spinach mixture on top of the pork loin leaving an inch or so at one end. Roll the thing up from the other end fairly tight so it looks like a jelly roll ---> @ and tie with string. heat a new frying pan until really hot. Add the roast and sear it on all sides. Put the roast in a roasting pan uncovered for 50 minutes. Place roast on a cutting board and let it rest for 10 minutes.
5 For the sauce - Use the pan that you seared the roast in and heat it over medium. Add any juices from the roasting pan and bring to a boil. Add shallots and rosemary and saute for 2 min. Add the wine and bring it to a boil. Reduce the wine by half then add the whipping cream. Boil this until it is slightly reduced and thickened. Add salt and pepper. Drizzle this stuff over slices of the roast.
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