Pork Loin Stuffed with Spinach and Mission Figs over Braised Cabbage Orange Balsamic and Carrot Puree
Submitted by Chuck Mahoney, CEC, Executive Chef, Eagle Creek Country Club, Naples, Fla.
For Pork loin Stuffed with Spinach and Mission Figs:
1 Boneless Pork loin about 7 lbs.
4 Oz Chicken Breast
1 Cup Dried Figs Diced
12 Oz Spinach Leaves Cleaned
2 T Chopped Garlic
2 T Chopped Shallots
1 T Chopped Fresh Thyme
4 Oz Olive Oil
2 Egg Whites
4 Oz Heavy Cream
For Force Meat:
- In a heated sauté pan, add olive oil, shallots and garlic, cook for 2 minutes. Add figs, cook until soft. Deglaze pan with port wine, reduce till about dry. Add 6 Oz spinach wilt. Cool mixture.
- Trim ends and excess fat off pork, cut center of loin about 6 lbs. Butterfly and pound out. Grind remaining pork and chicken through ½’ grind into mixing bowl. Add fig mixture, fresh thyme, egg white and cream. Mix together. Run thru grinder at ¼’ into a bowl. Mix more if needed.
- Season pork loin with salt & pepper, Add remaining uncooked spinach in a thin layer. Spread pork force meat evenly. Roll up and season without with olive oil, chopped thyme, salt & pepper.
- Cut pork loin into ½’ tie with butcher twine to retain shape. Place into Vacuum pack bag. Make sure product is completely cooled first.
- Cook at 65°C for minimum of 4 hours. This can be cooled and brought back up to temp for advanced cooking.
- Remove from packaging. Reserve drippings to make sauce of you preference. Sear Pork loin evenly and slice.
For Braised Cabbage Orange Balsamic:
5 lbs. Red Cabbage, Julienne
2 Large Onions, Julienne
1 C Granulated Sugar
4 Oz Water
1 C Balsamic Vinegar
2 C Orange Juice
Corn Starch
Olive Oil
For Glaze:
- Dissolve sugar and water. Cook over medium heat until caramelized. Add balsamic and reduce by 1/2 . Add orange juice, reduce by ½. Thicken with corn Starch to medium consistency.
For Cabbage:
- In heated Rondo pan, sauté onions in olive oil until translucent. Add cabbage, cover. Cook until soft. Add glaze and simmer for 15 to 20 minutes. (NOTE: This product can be made ahead cooled and reheated in a vacuum bag until time of service at 85c for a minimum of 30 minutes.)
For Carrot Puree:
2 lbs. carrots, halved lengthwise and cut into ½ inches pieces
½ Celery Chopped
1 Medium Idaho Potato Chopped
1 Tbsp. Chopped Garlic
1 ½ Quarts Low-Sodium Chicken Broth
1 Tsp. Salt
1 Quart Heavy Cream
1 Tbsp. Unsalted Butter
Preparation:
- Simmer carrots, potato, celery, garlic and salt in a 4 quarts heavy sauce pan, covered until carrots, potato and celery are very tender, 12-14 minutes. Add heavy cream and simmer for another 5 minutes. Puree mixture with butter in a food processor until smooth. (NOTE: Puree can be made 1 day in advance, and placed in vacuum pack bag reheated at 85c. for a minimum of 30 minutes.)
