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Pork Loin Roulade
by Chef Wayne Smith
Pork loin roulade braised in milk with fresh herb
egg noodles, fennel, porcini mushrooms and chestnuts
For the roulade
1 bone-in center cut pork loin, about 2 ½ lb
2 slices applewood smoked bacon, diced
2 oz peeled chestnuts
2 oz prunes
1 teaspoon lemon zest, chopped fine
1 tablespoon heavy cream
1 tablespoon Marsala wine
½ teaspoon ground toasted anise seed
salt and white pepper as needed
1 cup fresh baby spinach leaves
1. Trim the bones, fat, and sinew from the pork loin.
Reserve the bones and sinew for stock. Dice a portion
of the fat and reserve for the forcemeat.
2. Butterfly the loin into a rectangle approximately
5 x 8 x ½ inches. Dice and reserve the remaining loin
meat for the forcemeat.
3. Cover the butterflied loin with plastic wrap and
lightly pound the meat.
4. In a food processor combine the diced pork loin,
diced fat, bacon, chestnuts, prunes, lemon zest, cream,
Marsala, ground anise, ¼ teaspoon salt and 1/8 teaspoon
pepper. Puree until smooth.
5. Season the pork loin with salt and white pepper
and arrange the spinach leaves over the loin. Spread
the forcemeat over the spinach. Roll the loin up and
secure with butcher's twine.
For the pasta
¾ cup flour
2 tablespoons thinly sliced chives
2 tablespoons chopped basil
2 tablespoons chopped chervil
2 tablespoons chopped tarragon
½ teaspoon salt
1 egg
1 teaspoon olive oil
1. Combine the flour, herbs and salt in a bowl. Stir
together and form a well in the mixture Add the egg
and olive oil to the well. Beat the egg and oil together
then incorporate the flour. Knead until a smooth dough
is formed.
2. Divide the dough in half. Working with one piece
at a time, roll the dough through a pasta roller on
the widest setting. Fold the dough in half and repeat
until the dough is very smooth. Roll the dough through
thinner settings until it is very thin. Repeat with
the second piece of dough.
3. Cut the dough into egg noodles, lightly flour,
and set aside.
Into the pot!
1 tablespoon butter
flour for dredging
Pork loin roulade
1 bulb fennel, halved
2 oz reconstituted dried Porcini mushrooms
3 tablespoons Marsala wine
2 cups milk
salt and white pepper as needed
12 red pearl onions
4 whole peeled chestnuts
6 baby carrots
1 small zucchini
½ cup less 1 tablespoon heavy cream
herb pasta
1. Preheat braising pan. Season the exterior of the
pork roulade and dredge with flour. Add butter to
the pan and place the roulade in the pan. Brown on
all sides.
2. Place the fennel in the pan cut side down and allow
to brown with the roulade. Chop the porcini mushrooms
and add to the pan. Cook the mushrooms briefly then
deglaze the pan with Marsala wine. Add the milk, season
and bring to a boil. Lower the heat to simmering and
cover the pan.
3. Prepare the pasta as directed above.
4. Peel the pearl onions, season and place in a sachet
with the chestnuts. Place the sachet in the simmering
milk.
5. Trim the baby carrots and scrub them well. Split
the carrots in half lengthwise, season and place in
a sachet in the milk
6. Cut the zucchini into 8 tournes. Season the zucchini
and place in a sachet in the milk.
7. Add the cream and the pasta to the pan. Stir the
pasta to separate. Cook briefly then remove the roulade
to rest before carving.
8. Continue cooking until the pasta and vegetables
are done.
9. Remove the fennel, vegetable sachets and pasta
from the pan. Julienne the fennel and toss with the
pasta and some of the milk.
10. Place the pasta mixture just off center on 4 warm
plates. Arrange the carrots, pearl onions, chestnuts
and zucchini on the pasta.
11. Spoon one ounce of sauce on each plate in front
of the pasta.
12. Trim the ends from the roulade and carve into
8 slices. Fan two slices on each plate over the sauce.
Serve immediately.
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