Loin of Pork Stuffed with Truffles Recipe
Ingredients
| 4 lb. pork loin roast, boned and the bones reserved | ||
| Truffles | 2 , cut into pieces | |
| 1/4 lb. fresh pork rind, cut into thin strips | ||
| Garlic | 1 Clove (5gm), slivered | |
| 2 1/2 cups heated stock or 2/3 cup [150 ml.] dry white wine heated with 2 cups [1/2 liter] water | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Lay the meat on a board, salt and pepper it, and lay the truffle pieces at intervals along the meat.
Add a few little slivers of garlic.
Roll up the meat and tie it round with string so that it is the shape of a long, narrow bolster.
Put the meat in a baking dish with the bones and the strips of rind.
Let it cook for about 30 minutes in a preheated 325° F. [170° C] oven.
When the meat has turned golden, pour in the hot stock or the wine and water, plus the liquid from the truffles if they were canned.
Now cover the dish and let the meat cook for another two to two and a half hours.
Pour off the liquid from the dish into a bowl, refrigerate and, when it has set, remove the fat from this jelly.
Chop the jelly and arrange it around the cold pork in a serving dish.
Add a few little slivers of garlic.
Roll up the meat and tie it round with string so that it is the shape of a long, narrow bolster.
Put the meat in a baking dish with the bones and the strips of rind.
Let it cook for about 30 minutes in a preheated 325° F. [170° C] oven.
When the meat has turned golden, pour in the hot stock or the wine and water, plus the liquid from the truffles if they were canned.
Now cover the dish and let the meat cook for another two to two and a half hours.
Pour off the liquid from the dish into a bowl, refrigerate and, when it has set, remove the fat from this jelly.
Chop the jelly and arrange it around the cold pork in a serving dish.
Chef
