Truffle Stuffed Pork Loin

dwheeler at teleport.com dwheeler at teleport.com
Wed Sep 23 23:04:43 EST 1998


Truffle season is a coming!

Late October to early November usually starts the truffle season in the US. To
prepare your taste buds for what's coming, read the following recipe. Salivate
at will.

TRUFFLE STUFFED PORK LOIN

2 lbs. pork loin
2 oz. Oregon White truffle
2 cloves garlic, crushed (optional)
4 4-inch sprigs fresh basil
4 4-inch sprigs fresh mint
2 cups good white wine
6 cups water

	On a cutting board, lay out pork loin. Slice off any rind or muscle sheath
still on the loin.  Using a very sharp filleting knife, slice into the loin 2
inches, then make a sheet of the loin by slicing back toward to the skin at
intervals of 2 inches, and 1.5 inches deep.
	Chop herbs and thin-sliced truffles together.  Spread mixture evenly into
the loin slices. Then re-roll the loin and tie with twine.
	Put rolled loin into baking dish that can be covered, and bake uncovered for
30 minutes at 400 degrees F. At this point the loin should be golden-colored.
Add 2 cups wine and 6 cups water, and cook for another 2 hours. Allow to cool
for 30 minutes before cutting twine. Serve as 1/2 inch segments, topped with
remaining juices.

Posted as a courtesy by:
Daniel B. Wheeler
http://www.oregonwhitetruffles.com

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