Horseradish-Stuffed Pork Loin

from Hot, Hotter, Hottest by Janet Hazen

Ingredients:

1/2 pound thick sliced bacon
1 large onion, cut in small dice
3 cloves garlic, minced
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons each dried thyme, sage, and basil
1 large green apple, cored, and cut in small dice
4-inch piece horseradish root, peeled and minced
3/4 cup dried cranberries or dried pitted cherries
1 cup Madeira
2 cups dried cornbread crumbs
Salt and pepper, to taste
1 2 1/2-pound boned pork loin, with a pocket cut for stuffing
1 cup prepared horseradish (optional)
Sage sprigs, for garnish

This stuffed pork loin makes an outstanding presentation. Have your butcher cut a "pocket" in the pork loin for the colorful stuffing. The recipe makes enough stuffing for two pork loins, or enough to fill one and to bake a separate dish of stuffing. With roasted new potatoes or rice, or the extra stuffing, and a green vegetable, this dish is good to serve for company, since it is easy and fast. Offer prepared horseradish alongside the roast if you yearn for more horseradish flavor.

Preheat oven to 450°F.

In a large sautè pan, cook the bacon until it is crisp, remove with a slotted spoon, and drain on paper towels. Chop coarsely and place in a large bowl. Discard all but 3 tablespoons of the fat, and transfer this to a large, deep-sided skillet.

Cook the onion and garlic in the bacon fat over moderate heat for 15 minutes, stirring from time to time. Add the butter, spices, apple, horseradish, and cranberries and cook over moderate heat for 5 minutes. Add the Madeira and the cornbread crumbs and cook over high heat for 3 to 4 minutes, stirring all the while to mix the ingredients thoroughly. Remove from the heat, add to the bacon, mix well, and season with salt and pepper.

Place half of the stuffing in a small baking dish and cover with foil. Gently stuff the remainder into the pocket of the loin, pressing the stuffing all the way into the pocket and making the loin round with stuffing. Tie with kitchen string to secure the opening and keep the shape of the meat.

Fill a shallow baking pan with water to a depth of 2 inches. Place the pork loin on a flat roasting rack set inside the pan. Roast for 30 minutes at 450°F. Reduce the heat to 400°F. and roast for 20 to 25 minutes more, or until the meat has lost its pink color and the stuffing is hot. Do not overcook the meat or it will be tough, dry, and tasteless.

Let the pork stand at room temperature for 8 to 10 minutes before cutting. Slice into 1-inch rounds, garnish with sage sprigs, and serve immediately, with additional prepared horseradish if desired. Makes 4 to 6 servings.

This and many other wonderful recipes may be found in
Janet Hazen's Hot, Hotter, Hottest from Chronicle Books