Fennel-Stuffed Pork Loin with Miso-Marmalade Glaze
Ingredients
3/4 cup light miso
1/2 cup freshly squeezed lemon juice, plus juice of 1 lemon
1 cup orange marmalade
Coarse salt and freshly ground pepper
One 3-pound boneless pork loin, shoulder end, trimmed and butterflied
1 tablespoon olive oil, plus more for rubbing
1/4 pound slab bacon, rind removed, cut into 1/2-inch pieces
1 medium bulb fennel, trimmed and cut into 1/4-inch pieces
1 medium yellow onion, cut into 1/4-inch pieces
2 sprigs fresh tarragon
1 clove garlic, finely chopped
3 tablespoons sugar
3 tablespoons sweet vermouth
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon fennel seed, crushed into small pieces
Zest of 1 orange
Directions
1. In a large shallow baking dish, stir together miso, 1/2 cup lemon juice, and marmalade; season with salt and pepper. Set aside 1/2 cup glaze. Add pork to dish, turning to coat; let marinate for 15 minutes.
2. Preheat oven to 475*F. Heat a large skillet over high heat; add olive oil and slab bacon,
cooking until fat is rendered. Add fennel and onion; cook until fennel begins to soften, about 10 minutes.Add tarragon and garlic; cook for 2 minutes. Drain excess fat, if necessary, and discard tarragon. Add sugar, and cook until dissolved. Add vermouth, and using a wooden spoon, scrape up any browned bits; reduce until almost dry. Add remaining juice of 1 lemon, red pepper, and fennel seeds; cook until dry. Remove from heat, and toss with zest; set aside.
3. Remove pork from marinade, and pat dry to remove excess marinade; discard marinade. Place pork on a work surface, cut-side up; season with salt and pepper. Evenly spread fennel mixture over pork; roll to enclose. Using butchers twine, tie pork every 1 1/2 to 2 inches.
4. Place pork in a 9-by-13-inch roasting pan fitted with a rack. Rub pork with olive oil; season with salt and pepper. Roast until browned, 20 to 25 minutes. Reduce to 350*F, and continue cooking until an instant-read thermometer inserted into the thickest part registers 130*F, 15 to 20 minutes; cover with parchment paper-lined foil if browning too quickly.
5. Increase oven temperature to 550*F; brush pork with reserved glaze. Continue to cook until dark brown, 5 to 8 minutes.
6. Transfer pork to a serving platter. Cover with parchment paper-lined foil, and let rest for 10 to 20 minutes. To serve, slice pork into 1/4-inch thick pieces. Serves 6 to 8.
Recipe courtesy of chef Rocco DiSpirito
Source: www.marthastewart.com
3/4 cup light miso
1/2 cup freshly squeezed lemon juice, plus juice of 1 lemon
1 cup orange marmalade
Coarse salt and freshly ground pepper
One 3-pound boneless pork loin, shoulder end, trimmed and butterflied
1 tablespoon olive oil, plus more for rubbing
1/4 pound slab bacon, rind removed, cut into 1/2-inch pieces
1 medium bulb fennel, trimmed and cut into 1/4-inch pieces
1 medium yellow onion, cut into 1/4-inch pieces
2 sprigs fresh tarragon
1 clove garlic, finely chopped
3 tablespoons sugar
3 tablespoons sweet vermouth
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon fennel seed, crushed into small pieces
Zest of 1 orange
Directions
1. In a large shallow baking dish, stir together miso, 1/2 cup lemon juice, and marmalade; season with salt and pepper. Set aside 1/2 cup glaze. Add pork to dish, turning to coat; let marinate for 15 minutes.
2. Preheat oven to 475*F. Heat a large skillet over high heat; add olive oil and slab bacon,
cooking until fat is rendered. Add fennel and onion; cook until fennel begins to soften, about 10 minutes.Add tarragon and garlic; cook for 2 minutes. Drain excess fat, if necessary, and discard tarragon. Add sugar, and cook until dissolved. Add vermouth, and using a wooden spoon, scrape up any browned bits; reduce until almost dry. Add remaining juice of 1 lemon, red pepper, and fennel seeds; cook until dry. Remove from heat, and toss with zest; set aside.
3. Remove pork from marinade, and pat dry to remove excess marinade; discard marinade. Place pork on a work surface, cut-side up; season with salt and pepper. Evenly spread fennel mixture over pork; roll to enclose. Using butchers twine, tie pork every 1 1/2 to 2 inches.
4. Place pork in a 9-by-13-inch roasting pan fitted with a rack. Rub pork with olive oil; season with salt and pepper. Roast until browned, 20 to 25 minutes. Reduce to 350*F, and continue cooking until an instant-read thermometer inserted into the thickest part registers 130*F, 15 to 20 minutes; cover with parchment paper-lined foil if browning too quickly.
5. Increase oven temperature to 550*F; brush pork with reserved glaze. Continue to cook until dark brown, 5 to 8 minutes.
6. Transfer pork to a serving platter. Cover with parchment paper-lined foil, and let rest for 10 to 20 minutes. To serve, slice pork into 1/4-inch thick pieces. Serves 6 to 8.
Recipe courtesy of chef Rocco DiSpirito
Source: www.marthastewart.com
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