Balsamic Onion-stuffed Pork Loin
From chefelaine 15 years agoIngredients
- 2 tbsp extra-virgin olive oil shopping list
- 2 onions, finely chopped shopping list
- 4 cloves garlic, minced shopping list
- 3 tbsp balsamic vinegar shopping list
- ½ red bell pepper, finely diced shopping list
- ½ cup fresh bread crumbs shopping list
- 1 egg yolk shopping list
- ¼ cup chopped fresh basil shopping list
- 1 tbsp chopped fresh oregano shopping list
- 1 tbsp grated parmesan cheese shopping list
- ½ tsp salt shopping list
- ½ tsp freshly ground black pepper shopping list
- 1 boneless single pork loin (about 2 lb) shopping list
- 2 tbsp Dijon mustard shopping list
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- Grilled radicchio shopping list
- 2 heads radicchio shopping list
- 1/4 cup extra virgin olive oil shopping list
- 3 tbsp balsamic vinegar shopping list
- 2 small cloves garlic, minced shopping list
- 2 tbsp each chopped fresh basil and mint or Italian parsley shopping list
- ¼ tsp each salt and freshly ground pepper shopping list
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- Grilled corn on the cob with roasted red pepper mayonnaise shopping list
- roasted red pepper Mayonnaise: shopping list
- 1/2 cup light mayonnaise shopping list
- 1/4 cup finely diced roasted red bell pepper shopping list
- 2 tbsp finely chopped fresh Italian parsley shopping list
- 1 large clove garlic, minced shopping list
- 1/4 tsp fresh ground black pepper shopping list
- 6 cobs of corn, shucked shopping list
- 1 tbsp butter, melted shopping list
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How to make it
- Heat oil in nonstick skillet, over medium-high heat.
- Add onions and garlic; cook, stirring, for about 8 minutes or until starting to turn golden.
- Reduce heat to medium-low and cook, stirring occasionally, for about 10 minutes or until softened.
- Add balsamic vinegar and cook for 2 minutes.
- Remove from heat.
- Add pepper, bread crumbs, egg yolk, basil, oregano, cheese and half each of the salt and pepper;
- stir to combine well.
- Set aside.
- Using a sharp chef's knife, start cutting pork loin lengthwise in a spiral fashion to "unroll" the loin until you end up with 1 long rectangular piece.
- Using a meat mallet, pound out pork to an even thickness.
- Spread with mustard and sprinkle with remaining salt and pepper.
- Spread onion mixture over top leaving 1-inch at 1 short end.
- From other end start rolling up pork loin, jelly-roll fashion.
- Using kitchen string, tie the pork loin to secure at 1-inch intervals.
- Place on large plate;
- set aside.
- Heat both sides of barbecue at high heat.
- Turn off 1 side of barbecue and reduce heat of other burner to medium.
- Place pork loin on greased grill over unlit side of barbecue.
- Close lid and cook for 45 minutes, adjusting heat to keep temperature of barbecue at about 325ºF
- Turn pork roast and cook for another 45 minutes, maintaining temperature.
- Turn roast again and cook for about 30 minutes or until meat barbecue thermometer inserted in center registers 155ºF
- Transfer to cutting board and let stand covered with foil for about 10 minutes.
- Remove string and cut into thick slices.
- Serve with any juices that remain.
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- Cut each radicchio into 6 wedges; set aside.
- Stir together oil, vinegar, garlic, basil, mint, salt and pepper in small bowl.
- Brush 1 side of radicchio and place on greased grill.
- Repeat with remaining slices. Grill on medium-high heat for about 2 minutes.
- Brush top sides with oil mixture; turn and grill for about 3 minutes or until charred.
- Place grilled radicchio onto platter and drizzle with the remaining marinade to serve.
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- Whisk together mayonnaise, roasted red pepper, parsley, garlic and black pepper in bowl until combined.
- Set aside half of the mayonnaise mixture to serve.
- Brush corn with butter and place on greased grill over medium-high heat and grill, turning occasionally for 8 minutes.
- Brush remaining half of mayonnaise mixture over corn, and grill, turning for about 8 minutes or until golden brown and tender-crisp.
- Serve with reserved mayonnaise mixture.
The Rating
Reviewed by 13 people-
Takes a while to make...but is delicious. ^5
mystic_river1 in Bradenton loved it -
good recipe thanks
momo_55grandma in Mountianview loved it -
This looks wonderful!
pleclare in Framingham loved it
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