02.08 – Stuffed Pork Loin

I was cornered at the annual Superbowl Party and reminded about my promise to update the blog more often this year. Not wanting to disappoint I decided it was time to throw the first dinner party of 2009. Its been a particularly cold and snowy winter so far in New York City so I thought comfort food was absolutely in order.

Stuffed Pork Loin

1 4lb Boneless Pork Loin
1 1/2 cups croutons
1/2 cup chestnuts, finely chopped
1 shallot, minced
1 small celery stalk, minced
1 -2 cups beef stock
1 tbsp balsamic vinegar, plus more to coat top of loin
Salt and Pepper to taste
Garlic Powder

In a medium mixing bowl combine all ingredients except pork and garlic powder and let stand a few minutes until croutons have absorbed stock.

Meanwhile, butterfly pork loin and season inside with salt and pepper. Place stuffing down the center of the loin, then wrap up sides to reform the loin’s original shape. Secure with kitchen twine.

Place seam-side down on a baking sheet and season top liberally with salt, pepper, garlic powder and a little balsamic vinegar.

Roast 1 1/2 – 2 hours at 350, let stand 15 minutes before carving



2 cups beef stock
4 heaping tbsp all-purpose flour
1/4 cup dry white wine or vermouth
1/2 cup milk
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp celery seed

In a medium sauce pan bring stock to a simmer

While stock is heating, add all other ingredients to a jar with tight-fitting lid and shake until well combined.

When stock begins to simmer, slowly whisk milk mixture into stock and continue whisking until gravy has thickened and begun to boil. Remove from heat.

Spicy Mashed Sweet Potatoes

6-8 large sweet potatoes, peeled and cubed in 1/4″ pieces
1 tbsp olive oil
3 tsp kosher salt
1/2 tsp black pepper
3 tbsp heavy cream
2 tbsp butter
Cayenne pepper to taste

Toss potatoes with olive oil and 1 tsp salt and spread out evenly on a cookie sheet. Roast at 350 degrees 30-45 minutes until tender.

In a large bowl mash potatoes with butter, cream, remaining salt and pepper. Add 1/2 tsp cayenne or more as desired.


Dessert: Chocolate Mousse Pie with Pretzel Crust

1 regular bag of thin pretzels, with salt
1/2 stick of butter, melted
1/4 cup brown sugar
1 cup chocolate chips
4 tbsp heavy cream, plus 1 cup whipper
Strawberries and raspberries to top pie

Run pretzels through a food processor until fine crumbs are formed. Combine  2 cups pretzel crumbs with brown sugar and melted butter and press into the bottom of a 9″ pie plate to form a crust. Bake 15-20 minutes at 400 degrees until crust is set. Set aside and let cool.

Heat 4 tbsp cream in double boiler and pour over chocolate chips. Stir until chocolate is melted and smooth, setting over a double boiler as needed. Let chocolate cool to room temperature and  gently fold in whipped cream. Spread evenly in pie crust and put in freezer 1-2 hours to set.

1 hour before serving move pie to the fridge. Cover with berries and more whipped cream to taste.


We had 5 boys with healthy appetites in attendence, and they managed to finish off the full 4lbs of pork.

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