Best Pork Loin Spiedino With Pine Nut Garlic And Currant Soffritto Recipes

JUICY HERBED PORK LOIN WITH CURRANT SAUCE

Juicy Herbed Pork Loin With Currant Sauce image

This delicious recipe is actually a combination of three different recipes, with a unique cooking method to keep the loin juicy. When my husband bought a 12 pound pork loin (because it was "on sale"), I panicked! I didn't have much experience cooking pork loin, and I knew that they can come out tough and tasteless if cooked improperly. I cut the loin into three 4-pound portions and threw them in the freezer, while I scoured the internet and cook books for a recipe and cooking directions. Now, this recipe is a family favorite! This would be wonderful for a holiday meal, or anytime you want to create something that will "wow" your family!

Provided by Kibbie

Categories Pork

Time 2h50m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 (3 lb) pork loin
3 teaspoons Dijon mustard
3 teaspoons thyme
1 1/2 teaspoons savory
1 1/2 teaspoons marjoram
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup fresh parsley, chopped fine
3 cloves peeled garlic
1 cup red currant jelly or 1 cup black currant jelly
3 teaspoons Dijon mustard
3 teaspoons red wine vinegar
salt and pepper

Steps:

Pork Loin Directions-------------.
Set oven to 475 degrees.
Pierce top of pork loin with sharp knife about every one or two inches, depending on your fondness for garlic (if there is a fatty layer, that would be the top side), Insert slivered garlic into the slits made by the knife.
Combine mustard, thyme, savory, marjoram, salt and pepper to make a smooth paste.
Spread all over pork loin, roll the loin in chopped parsley.
Cover with plastic wrap and let rest in refrigerator for at least one hour.
Place on rack in shallow roasting pan.
Roast in 475 degree oven for exactly 30 minutes.
Pull loin out, and rest on countertop (uncovered) for exactly 30 minutes.
(This step is very important! The loin will continue to cook internally as it rests at room temperature, and this creates a juicy loin).
As the loin is resting, turn oven temperature down to 325 degrees.
After the loin has rested, put it back in the oven (325 degrees), and bake for approx.
30- 45 minutes, or until the internal temperature reaches 145 degrees.
Do not overcook!
Let the loin rest uncovered for 15-20 minutes before slicing, the internal temperature will continue to climb even after taking the loin from the oven.
(150-155 degrees) While the loin is resting, begin the currant sauce.
Currant Sauce Directions-------------.
Over medium heat, melt jam.
Whisk in mustard, vinegar, and salt and pepper until smooth.
Slice the loin very thinly, and pour a stream of currant sauce over the slices for presentation.
Enjoy!

Nutrition Facts : Calories 479.4, Fat 24.1, SaturatedFat 8.3, Cholesterol 102.1, Sodium 567.4, Carbohydrate 30.8, Fiber 1, Sugar 21.6, Protein 34.4

PORK LOIN SPIEDINO WITH PINE NUT, GARLIC, AND CURRANT SOFFRITTO

Pork Loin Spiedino with Pine Nut, Garlic, and Currant Soffritto image

A spiedo is a kitchen spit over an open fire that is most often used for cooking whole animals, particularly chicken. Spiedino-;literally "little spit"-refers to food cooked on skewers, which is how we like to prepare pork loin. Grilled briefly over a smoky fire, the meat takes on an addictive char that counterbalances the sweet, mellow soffritto of pine nuts, garlic, and currants.

Provided by Nate Appleman

Yield Serves 6

Number Of Ingredients 7

Ingredients

2 pounds boneless pork loin, cut into 1-inch cubes
About 1 tablespoon kosher salt
1/2 cup dried currants
3/4 cup pine nuts
1/2 cup plus 1 tablespoon extra-virgin olive oil
2/3 cup garlic cloves, minced
3 ounces arugula

Steps:

In a bowl, toss the pork with the salt. Cover and refrigerate for at least overnight or up to 3 days.
To make the soffritto, soak the currants in just enough warm water to cover for about 20 minutes.
Meanwhile, add the pine nuts and 1/2 cup of the olive oil to a small, heavy pot and place over low heat. Gradually bring to a low simmer, stirring frequently, and cook, stirring, for about 5 minutes, or until the pine nuts have started to brown. Stir in the garlic and continue to cook on low heat for about 8 minutes, or until the garlic is a light golden brown. Watch the soffritto carefully; the pine nuts and garlic will burn easily. Drain the currants, add them to the pot, and then remove the pot from the heat. Let the soffritto cool to room temperature. It will keep, tightly covered, in the refrigerator for 2 weeks.
About 30 minutes before cooking, remove the pork from the refrigerator. If using wooden skewers, soak them in water to cover to prevent them from scorching. Prepare a hot fire in a grill, stacking the coals to one side so you have two areas of heat, one with direct heat and one with indirect heat.
Drizzle the remaining 1 tablespoon olive oil over the pork and toss to coat evenly. Drain the skewers, and thread about 5 pieces of pork onto each skewer.
Place the skewers over the coals and grill for about 1 minute on each side, or until well seared. Move the skewers to the cooler side of the grill and continue to cook over indirect heat for 8 to 10 minutes, until cooked medium-well but still juicy.
Arrange a bed of arugula on a platter. Place the pork skewers on top. Drizzle some of the soffritto over the top of the pork and the arugula. Pass the remaining sauce at the table. Serve immediately.