Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Pork Ma Facon




Source of Recipe


Cloverdale Foods


List of Ingredients




6 pounds boneless pork loin
1 tablespoon olive oil
2 tablespoons shallots, chopped
2 tablespoons garlic, minced
1/2 cup Grand Marnier, or other orange liqueur
1/2 cup Courvoisier, or other brandy
2 bay leaves
4 tablespoons Pesto
3 ounces sun-dried tomatoes
10 ounces fresh spinach
3 egg yolks
1 quart water
1 cup dry white wine
1 lemon, sliced
8 red cabbage leaves
Sauce (recipe below)



Recipe



Butterfly loin lengthwise. Pound out loin to a 1/4-inch thickness, approximately 12x12 inches. Sauté garlic and shallots in oil until transparent. Deglaze pan with Grand Marnier, reduce by half, add Courvoisier, reduce by half. Add bay leaves, Pesto and tomatoes. Cook for 2 minutes. Add spinach and cook for 3 minutes. Slowly add egg yolks, stir well and set aside. In a large saucepan, bring water, wine and lemon to a simmer. Add cabbage leaves. Cook for 1 1/2 to 2 minutes to wilt. Spread spinach mixture on pork loin, lay cabbage leaves on top. Roll up tightly, then roll in parchment paper. Tie ends with kitchen twine. Bake at 350 degrees F. until internal temperature of pork is 155 degrees F. Let rest 10-15 minutes. Remove parchment, slice to serve with Sauce. Sauce: Sauté 1 tablespoon minced garlic and 1 tablespoon chopped shallots in 1 tablespoon olive oil; deglaze pan with 1/2 cup Grand Marnier; add 2 tablespoons chopped fresh basil and 18 ounces chopped fresh tomatoes. Simmer for 45 minutes. In a blender, puree together 10 ounces of chutney and 10 ounces of heavy cream. Fold into cooked sauce and serve with pork.

Servings: 16