- Butterfly the pork loin lengthwise & pound lightly until the piece lays flat.
- Season with salt & pepper; spread the Dijon evenly across the meat, tear the sage leaves & sprinkle over the top.
- Place the prunes in a single line down the middle of the pork.
- Roll and tie with butcher twine, season the outside and refrigerate for 1 hour.
- Cut the endive in ½ lengthwise.
- Place a sauté pan over high heat, add Olive Oil.
- Season the endive lightly with sea salt & sear cut side down for 1 minute.
- Deglaze the pan with ½ a cup of the chicken stock, sherry vinegar, and honey.
- Let this reduce to a glaze, add the remaining chicken stock, rosemary, thyme, and bay leaves.
- Cook over low heat covered for ten minutes.
- Uncover, season, and set aside.
- Place Shallot, Garlic, Banyuls Vinegar & Port in a small sauce pan and reduce over high heat by ½.
- Add veal stock and simmer until reduced by ¾.
- Remove from heat, add butter, swirl until incorporated & pass through a fine mesh strainer.
- Roast the Pork over hot oak embers, turning frequently, for about 20 minutes or until an internal temp. of 140 degrees.
- Rest for 10 minutes, remove the butcher’s twine, and slice the stuffed pork loin.
- Serve with a glass of Lapsus. Enjoy!
Fall Release 2021
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2019 Lapsus
30% Graciano, 29% Mourvèdre, 26% Syrah, 15% Cabernet Sauvignon
Oak Roasted & Stuffed Pork Loin with Caramelized Endive, Banyuls Glaze
Recipe courtesy of Chef Jeffery Scott
Ingredients
For the Pork Loin:
2 lbs Center Cut Pork Loin
1 bunch Sycamore Farms Sage
3 Tbsp Dijon Mustard
1 jar Dried French Prunes
French Sea Salt (Fleur de Sel)
Fresh Cracked Black Pepper
For the Endive:
2 large heads Belgium Endive
2 Tbsp Olive oil
2 Tbsp Clover Honey
2 oz Sherry Vinegar
1 cup Chicken Stock
2 sprigs Rosemary
2 sprigs Thyme
4 Bay Leaves
For the Banyuls Glace:
1 chopped Shallot
2 cloves Garlic
4 oz Banyuls Vinegar
8 oz Vintage Port
2 cups Veal Stock
1 Tbsp Unsalted Butter
WINE PAIRING FOR STUFFED PORK LOIN
Pork loin, a succulent and tender cut of meat, becomes a decadent dish when stuffed with prunes and savory seasonings before being roasted to perfection over fragrant oak. This recipe, crafted by the skilled hands of Chef Jeffrey Scott from Paso Robles, California, is a true culinary masterpiece.
Lapsus is the ideal wine pairing for stuffed pork loin. This Paso Robes red blend harmoniously features Graciano, Syrah, Cabernet Sauvignon, and Mourvèdre. The Graciano contributes a lively acidity that cuts through the richness of the dish, refreshing the palate with each sip. Meanwhile, the Syrah adds layers of dark fruit flavors, enhancing the succulence of the pork and harmonizing with the sweetness of the prunes. The Cabernet Sauvignon provides a sturdy backbone, its structured tannins standing up to the bold flavors of the meal. And finally, the Mourvèdre adds depth and complexity, rounding out the wine with its earthy notes and hints of spice.
This exquisite wine pairing for stuffed pork loin is best enjoyed in the company of good friends and loved ones, gathered around a table filled with laughter and lively conversation. Whether it's a special occasion or a spontaneous gathering, this combination of the pork loin, caramelized endives, and Banyuls glaze, accompanied by the velvety richness of Lapsus, sets the stage for a unforgettable dining experience.
Method
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