Organic Delicious Healthy Creations By Chef Honore Gbedze
Roulade of Pork Loin with Dried Fruit served with Stuffed Tomatoes
Serves 4 people : Ingredients 20 ounces of Pork loin – cut into 4 x 5 oz pieces
6 big fresh tomatoes ;8 slices of bacon ;1.5 cups of Quinoa rinsed; 2 big shallot onions
8 cremini mushrooms ;½ cup of dried prunes ;½ cup of dried apricots
1 teaspoon of chopped ginger ;1 teaspoon of chopped garlic
1 tablespoon of chopped fresh herbs (thyme, parsley, rosemary)
1 teaspoon of mustard ;1 teaspoon of coarse salt & pepper
1 cup of white wine ;1 oz of rum ;2 tablespoons water ;2 tablespoons olive oil
Soak the dried fruit in water for 10 minutes.
Remove from the water and julienne slice the prunes, apricots and mushrooms into thin slices
Sauté the fruit and mushrooms together with half the measure of olive oil, shallot, garlic, ginger, fresh herbs. Let this mixture cool down.
Slit the pork loin pieces to create a flat slab that can be rolled
Season with mustard, salt and pepper and spread with the fruit and mushroom mixture
Roll the pork loin pieces and wrap each with 2 slices of bacon
Cut the bottom of 4 of the tomatoes – remove the seeds and season with salt and pepper
Boil the quinoa in 3 cups of water for 10 minutes, strain.
Sauté the remaining olive oil, shallot, garlic, ginger and fresh herb add the quinoa mix well. Stuff the hollowed tomatoes with this mixture.
Quickly pan sear all sides of the pork loin pieces and flambé with the rum.
Pour the wine on top and transfer to a roasting pan. Place the stuffed tomatoes around the meat and cut the remaining 2 tomatoes into big cubes and spread around the meat as well.
Cover the pork with foil wrap and place pan in a 320˚ F oven. Roast for approximately 1 hour and 30 minutes and occasionally baste the meat with juice from the pan.
Verify the seasoning and serve.
Enjoy this superb food!