Steam-grilled Stuffed Pork Loin
By Staub
Steam-grilled Stuffed Pork Loin
By Staub
Yield/Serves:
Makes 4 servings
- Stuffing:
- 12 ounces mixed mushrooms
- 2½ ounces pancetta (¼-inch thick)
- 2 gloves garlic
- 1 shallot
- 10 sprigs thyme
- 5 sprigs parsley
- 4 tablespoons truffle tapenade
- 1 egg white
- Olive oil
- Pepper and salt
- Pork Loin:
- 1½ pounds pork tenderloin
- Butcher’s twine
- ¾ cup chicken stock
- Olive oil
- Pepper and salt
- Acorn Squash and Brussels Sprouts:
- 1 acorn squash
- 1 pound Brussels sprouts
- 1 tablespoon olive oil
- ¾ cup chicken stock
Make sure the chicken stock is at room temperature, or even better near boiling point. Before you start grilling, check the tenderloin and make sure it isn’t too thick—you want to be able to close the lid.
To make the stuffing: Peel and clean the shallot and dice as fine as possible. Set aside. Peel the garlic and mince as fine as possible. Set aside. Remove the thyme leaves from the stem. Set aside. Remove the parsley leaves from the stem. Mince them finely and set aside. Mince the pancetta as fine as possible. Clean the mushrooms. Mince finely.
Preheat a cocotte. Heat ½ tablespoon olive oil over medium heat and add the pancetta. Cook until lightly browned. Add shallots and garlic and heat for 2 more minutes while stirring. Add mushrooms and thyme and cook until liquid has evaporated and mushrooms and shallots are softened (5 to 10 minutes). Add truffle tapenade and minced parsley. Taste and season with pepper and salt. Remove from heat and while stirring add one egg white.
To make the pork tenderloin: using a slicing knife, make a lengthwise cut down the center of the roast, cutting to, but not through, the other side. Spread the meat flat. Cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, pound the pork to an even ¼-inch thickness. Spread mushroom stuffing mixture over the tenderloin. Tightly roll tenderloin around the filling. Tightly tie the pork roast up with butcher’s twine. Brush with olive oil. Season with salt and pepper.
Preheat the steam grill on medium to medium-high heat. Once hot, grill the tenderloin on both sides until grill marks appear. Add chicken stock and place the lid on the grill. Steam for 8 to 10 minutes or until cooked to liking. Remove from the steam grill cover with a towel and let rest for 5 to 10 minutes.
To make the acorn squash and Brussels srouts: Cut acorn squash in half lengthwise and scoop out seeds, then slice each squash half into 1-inch pieces. Set aside. Slice Brussels sprouts in half lenfthwise. Set aside. Place sliced squash and sprouts in a medium mixing bowl, add olive oil, and turn vegetables to coat well.
Preheat the steam grill on medium heat. Once hot, place the squash and Brussels sprouts on the grill in the opposite direction of the ridges. Grill for approximately 2 minutes until grill marks appear. Turn the squash and sprouts and grill for one more minute. Add chicken stock and place the lid on the steam grill. Steam for 4 minutes or until cooked to liking.
To serve: using a slicing knife, cut pork into ½-inch thick slices and serve with steam grilled vegetables.
To make the stuffing: Peel and clean the shallot and dice as fine as possible. Set aside. Peel the garlic and mince as fine as possible. Set aside. Remove the thyme leaves from the stem. Set aside. Remove the parsley leaves from the stem. Mince them finely and set aside. Mince the pancetta as fine as possible. Clean the mushrooms. Mince finely.
Preheat a cocotte. Heat ½ tablespoon olive oil over medium heat and add the pancetta. Cook until lightly browned. Add shallots and garlic and heat for 2 more minutes while stirring. Add mushrooms and thyme and cook until liquid has evaporated and mushrooms and shallots are softened (5 to 10 minutes). Add truffle tapenade and minced parsley. Taste and season with pepper and salt. Remove from heat and while stirring add one egg white.
To make the pork tenderloin: using a slicing knife, make a lengthwise cut down the center of the roast, cutting to, but not through, the other side. Spread the meat flat. Cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, pound the pork to an even ¼-inch thickness. Spread mushroom stuffing mixture over the tenderloin. Tightly roll tenderloin around the filling. Tightly tie the pork roast up with butcher’s twine. Brush with olive oil. Season with salt and pepper.
Preheat the steam grill on medium to medium-high heat. Once hot, grill the tenderloin on both sides until grill marks appear. Add chicken stock and place the lid on the grill. Steam for 8 to 10 minutes or until cooked to liking. Remove from the steam grill cover with a towel and let rest for 5 to 10 minutes.
To make the acorn squash and Brussels srouts: Cut acorn squash in half lengthwise and scoop out seeds, then slice each squash half into 1-inch pieces. Set aside. Slice Brussels sprouts in half lenfthwise. Set aside. Place sliced squash and sprouts in a medium mixing bowl, add olive oil, and turn vegetables to coat well.
Preheat the steam grill on medium heat. Once hot, place the squash and Brussels sprouts on the grill in the opposite direction of the ridges. Grill for approximately 2 minutes until grill marks appear. Turn the squash and sprouts and grill for one more minute. Add chicken stock and place the lid on the steam grill. Steam for 4 minutes or until cooked to liking.
To serve: using a slicing knife, cut pork into ½-inch thick slices and serve with steam grilled vegetables.