Porkloin Calabrese

I don't know about you, but i like to brine pork loin before i stuff and roast them. I like a moist porkloin hence the brining.

Brining Ingredients:
Kosher Salt
Water
Apple Cider
Sugar

Pls. check How to Brine Pork .

Stuffing Ingredients:

Boneless loin of pork about 5 lbs.
2 T chopped parsley
2 T chopped rosemary ****
2 garlic cloves minced
1/4 lb. sopressata diced
1/4 lb. prosciutto diced****
1/4 lb. fontina cheese diced
2 T capers minced
1/3 c olive oil and extra for coating
S&P To taste

***** I went easy on the rosemary since i bought prosciutto cotto with rosemary.


1. Preheat oven to 450 degrees F.
2. Mix ingredients except porkloin in a bowl w/ capers and 1/3 C olive oil.
3. Butterfly the porkloin: slice the length of the loin, so that it unrolls with an even 1/2-1/4” thickness.
4. Spread stuffings evenly over the meat.
5. Roll up pork and tie with butchers' twine at 2-inch intervals.
6. Rub pork with olive oil and season pork all over with salt and black pepper and transfer to prepared pan.
7. Place pork in a roasting pan and roast for 20 minutes. Lower oven temperature to 350 degress F and roast for 1-1/2 hrs. or until meat thermometer reads 145 degrees F.
8. Remove pork from the oven and let rest for 10-15 minutes before slicing.

FONTINA CHEESE, ROSEMARY, PARSLEY

STUFFINGS: HOT SOPRESSATA, PROSCIOUTTO, FONTINA CHEESE, CAPERS, GARLIC, CAPERS AND OLIVE OIL

SPREAD STUFFINGS EVENLY

ROLL PORK LOIN TIGHTLY W/ A BUTCHERS TWINE

PETITE PALMIERS

These are easy to make. Great for gifts! A no recipe recipe once again.
I was thinking of baklava ingredients as i was making this sans the pistachio.

Ingredients:
1 sheet of puff pastry
mixture of sugar and cinnamon
honey or corn syrup ( i prefer honey)

DUST YOUR BENCH W/ FLOUR SO PASTRY WON'T STICK

SPRINKLE THE CINNAMON SUGAR MIXTURE AND PRESS USING THE ROLLING PIN SO SUGAR MIXTURE WILL STICK TO THE DOUGH. REPEAT PROCESS ON THE ON THE OTHER SIDE.

FOLD AND ROLL OPPOSITE SIDES UNTIL EACH ROLLED SIDES MEETS AT THE CENTER.

CUT INTO UNIFORM SIZES.

ARRANGE SLICED PALMIERS ON THE BAKING PAN MAKING SURE YOU SET THEM FAR TO ALLOW THE PASTRY TO PUFF.

THEN DRIZZLE EACH PALMIERS W/ HONEY ABOUT A TSP PER SLICES.

BAKE IN A PREHEATED OVEN AT 365 DEGRESS F FOR ABOUT 10 MINUTES OR UNTIL BROWN.

ENJOY!!!!!

HASSELBACK POTATO

THIS IS A NO RECIPE RECIPE, THIS IS ONE OF THOSE "YOU EYEBALL THE QUANTITY"!

CUT ONE SIDE OF THE POTATO TO MAKE IT STAND. PLACE 2 CHOPSTICKS ON EACH SIDE OF THE POTATO. THINLY SLICE POTATO CROSSWISE. THE CHOPSTICKS WILL PREVENT THE KNIFE TO CUT THROUGH THE POTATO.

THERE ARE A LOT OF VARIATIONS ON WHAT TO COAT THE POTATOES. MY VERSION IS A COMBINATION/MIXTURE OF FLOUR, PANKO BREADCRUMBS (MY FAVORITE), PAPRIKA, SALT AND PEPPER, GARLIC AND ONION POWDER.

COAT THE POTATO W/ OLIVE OIL, THEN THE DRY MIXTURE. GINGERLY PUT SOME OF THE MIXTURE IN BETWEEN THE SLICES.



ARRANGE POTATOES IN A BAKING DISH; COVER W/ FOIL AND BAKE FOR 30 MINUTES. REMOVE THE FOIL AND BAKE FOR ANOTHER 15 MINUTES TO MAKE IT CRISPY.

I TOPPED THE POTATO W/ COMPOUND BUTTER (CHIVES, PARSLEY). THIS WAS CRISPY AND MOIST IN THE INSIDE! YUMMY! AND NICE PRESENTATION OFCOURSE

ANOTHER VERSION W/C I MADE THANKSGIVING 2009! SIMPLE YET MOIST AND CRISPY. SPRINKLE POTATOES W/ OLIVE OIL AND ONION AND GARLIC SALT.