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Loin of Pork Stuffed with Truffles Recipe
|Pork loin roast||4 Pound, boned and the bones reserved|
|Truffles||3 , cut into thick little pieces (Fresh Or Canned)|
|Fresh pork rind||1⁄4 Pound, cut into thin strips|
|Garlic||1 Clove (5 gm), slivered|
|Stock/2/3 cup /150 milliliter dry white wine heated with 2 cups /0.5 liter water||2 1⁄2 Cup (40 tbs), heated|
Calories 476 Calories from Fat 197
% Daily Value*
Total Fat 22 g33.6%
Saturated Fat 7.1 g35.4%
Trans Fat 0.2 g
Cholesterol 187.2 mg
Sodium 335 mg14%
Total Carbohydrates 2 g0.8%
Dietary Fiber 0.77 g3.1%
Sugars 0 g
Protein 65 g130.9%
Vitamin A 0.3% Vitamin C 0.45%
Calcium 1.9% Iron 8.2%
*Based on a 2000 Calorie diet
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.