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Active: 1 hr 30 mins Total Time: 3 hours
Pork Loin Stuffed with Cornbread w/ Tomatillo Dipping Sauce
Valued Carlton Farms Customer - Bob (aka 'Bob the Builder') McCurdy
Bob's initial thought was to build a recipe to celebrate Cinco de Mayo.
He had a Carlton Farms Pork Loin and wanted to stuff it with cornbread. The cornbread was loaded with corn, green chiles and sharp cheddar, with a small amount of olive oil. The cornbread is sweet, but balanced with green chiles and sharp cheddar.
The major components of the stuffing are: cornbread, red onion, celery, green chiles and pine nuts. The tomatillo dipping sauce accompanies the pork roast, and is also in the stuffing. He made the cornbread the day before, but you can make the same morning. The stuffing has squash as one of the ingredients. Bob used a delicata squash, but you can substitute a yam, sweet potato or whatever you have in your pantry.
CornBread with Green Chiles and Cheese:
1 cup corn meal medium grind*
1 to 1 1/2 cup frozen corn (thawed)
1 cup milk
1 can diced Green Chiles (medium heat)*
3 Tablespoons brown sugar or honey
1 1/2 cups flour
3 teaspoons baking powder
1 1/2 teaspoon salt
2 eggs beaten
1/3 cup olive oil
1 cup grated sharp cheddar
*If you don’t like the texture of corn meal with the medium grind, you can use a finely ground cornmeal.
*Try 2 roasted jalapeno peppers and dice as a substitute, or “hot” green chiles, if you like more heat.
Tomatillo Dipping Sauce:
1 tablespoon of water
1 to 1 1/2 pounds of tomatillo cut in quarters
1 or 2 cans (Hatch) green chiles
1 Onion chopped
3 cloves garlic minced
1/2 cup vegetable broth
1 teaspoon salt
2 teaspoons cumin
1 to 1 1/2 cups Cilantro chopped
3-4 slices of cornbread, toasted and cubed
1/2 cup pine nuts (toasted)
1 1/2 tablespoon of olive oil
1 large sweet onion chopped
2 stalks celery (sliced)
1 delicata squash skinned and cubed
2-3 cloves minced
1/2 cup vegetable broth (or chicken broth)
1 cup tomatillo puree
1 teaspoon thyme
1 cup cilantro chopped
salt and pepper to taste
Stuffing The Pork Loin:
2-4 pound Carlton Farms pork loin
4 cups of stuffing
5-6 feet of butcher’s twine
CORN BREAD HOW TO:
Combine the corn meal, corn, milk, chiles and brown sugar in a medium bowl. Let stand for 30 minutes.
Preheat the oven to 400 F. In a large bowl combine flour, baking powder and salt. Add the “wet mixture” into the large “dry ingredient” bowl. Add your eggs and olive oil. Fold in the cheese.
Use a spatula to move your mixture to a baking tray. I used an 8 x12” pyrex glass pan.
Bake at 400F for 25 minutes, or until your toothpick comes out clean. The top of your cornbread should be golden brown. Let your cornbread cool before you cut into it.
TOMATILLO SAUCE HOW TO:
Peel loose sticky skin off tomatillos and wash. Cut in quarters and place in sauce pan on medium-high heat. Add onions, garlic, vegetable broth, green chiles, salt and cumin, stir to keep mixture from burning. As the tomatillos cook, they will start to break down. When the mixtures has cooked for 15 minutes, you have an option to puree in your blender or pulse in a food processor and make a chunky salsa. It’s your option. Pour mixture in blender add the cilantro and puree.
CORNBREAD STUFFING HOW TO:
Take 3 to 4 slices of the cornbread (about 1 1/2 inches thick) and lay on a cookie sheet and broil for a minute or two, until they look toasted. Flip the slices over and toast the other side for a few minutes. Your goal is to have cornbread toast. Pull sheet from oven and cube the cornbread and set aside. A toaster oven will also work.
Toast the pine nuts in a small pan. Keep your eyes on them and don’t let them burn (they’re $$$). Set aside after they turn golden brown.
In a large pan, saute the onion in the olive oil on medium high heat until they sweat. Add the celery, squash, garlic, thyme, salt and pepper (saute’ about 4 minutes). Throw in the vegetable broth and simmer for 2-3 minutes. The squash should be soft by now.
In a large bowl, combine the sautéed veggies, cubed cornbread, toasted pine nuts, tomatillo sauce and cilantro. You’ve prepped your stuffing. Bingo!
STUFFING THE LOIN HOW TO:
The pork needs to be laid flat so you can stuff it. You have two options; you can have your butcher rollcut the pork loin for you at the butcher shop. Second option is to “do it yourself.” Lay the pork on a cutting board, pointing away from you. Take a sharp boning knife and cut along the pork loin to make a 1/2 to 3/4 inch thick slice. After making a slice the length of the loin, roll the meet away from the slice, holding it open with the knife. Keep slicing the length of the loin and roll it open. Take your time, you don’t want to slice through the meat and make a hole; you want a long flat piece of meat when you’re done. If you penetrate, your stuffing will ooze out as you roast it (not good). Separate the meat at the slice so you can slowly work your boning knife cutting around the loin, laying the sliced end flat on your cutting board as you slowly work. The one hand is slicing, and the other is rolling the loin away, so the meat stays flat on your board as you work. The end result, the loin is laid out flat and looks like a flank steak. If you feel uncomfortable with your knife skills, your butcher will do this for you when you purchase your meat.
Take a spatula and apply an even layer of stuffing to the meat. Leave a margin around the meat so the stuffing won’t fall out as you roll it up.
Roll the meet back up like a sleeping bag. Be firm, but don’t squeeze the stuffing out as you roll it. When it’s rolled up, leave the flap side down to help keep it from unraveling, and tie it four or five times to hold together as it roasts.
You can rub the roast with olive oil, then season with your favorite seasoning. Place in a preheated oven at 350F, or on your BBQ with an indirect heat set up. The roast will take 60 to 90 minutes. You can also bake the remaining stuffing in a pan for the last 20 minutes of the roasting time.
Remove the roast when the internal temperature is 150 to 160F. Pull and let it rest for 5 to 10 minutes.