Cornbread Stuffed Pork Loin And Peach Whiskey Sauce
From keni 13 years ago
- 90 min to make
- Serves 8
After a friend described a pathetic "cornbread stuffed chop" from a ritzy restaurant( in actuality, it was a piece of corn bread on top of a boneless chop, topped with cheese, and sitting in a marinara), he asked what I would do with that idea. Read more ... THIS is what I would do with that idea! :) Southern ALL the way! This was delicious...thanks pk! :) See less
Ingredients
- 4-5lb pork roast, butterflied and pounded or "sliced and rolled" out to about 1/2 inch thickness(there are great online videos with how to do this, if you need help, or ask your butcher) shopping list
- 1 stick butter shopping list
- 1 onion, diced shopping list
- 3 stalks celery, diced shopping list
- 3 cloves garlic, minced shopping list
- 12oz fresh mushrooms, chopped shopping list
- 8oz fresh spinach, roughly chopped shopping list
- 4-5 medium to large fresh sage leaves shopping list
- 4 cups corn bread cubes or crumbs shopping list
- 2T melted butter or olive oil shopping list
- kosher or sea salt and fresh ground pepper shopping list
For fresh peach Sauce
- 5 fresh peaches, pitted and sliced(I didn't bother peeling) shopping list
- 1/2 stick butter shopping list
- 1/4 cup honey shopping list
- 1/2 cup whiskey shopping list
- juice from 1 lime or 1/2 lemon shopping list
- 1T dry mustard shopping list
- 1/4-1t cayenne shopping list
- 2t smoked paprika shopping list
- kosher or sea salt(I used applewood smoked) and fresh ground pepper shopping list
How to make it
- In large, deep skillet(I used cast iron) saute celery and onion in butter until soft.
- Add garlic and mushrooms and cook about 5 minutes more.
- Add spinach and sage, again, cook just another couple minutes, until it cooks down
- Place corn bread crumbs in large metal or glass bowl.
- Add entire contents of skillet to cornbread and toss well.
- Spread stuffing onto pork loin, spreading over meat to about 1/2 inch in from all sides and roll up and tie.
- Brush outside with melted butter or oil
- Cover loosely with foil and bake on rack over cookie sheet at 400 for about 55-65 minutes(remove foil at about 45 min or so to allow meat to brown) or until meat thermometer reads 140-145 degrees.
- Let rest a few minutes to make slicing easier.
- Serve with sauce.
For Fresh Peach Sauce
- Combine all ingredients and bring to a boil, stirring occasionally.
- Reduce heat to simmer and let simmer, stirring occasionally while roast is cooking, or about 45 minutes or so.
- Mush up a few of the peaches, if desired, to add texture to the sauce.
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