Thursday, November 22, 2012

Thanksgiving Dinner: Cornbread-Stuffed Pork Loin

Vegetable oil
2 cups self-rising corn meal mix
4 Tbsp. melted butter
2 eggs, lightly beaten
1 1/2 cups buttermilk
Pinch of salt
Olive oil
1 onion, chopped
2 celery ribs, chopped
1 garlic clove, minced
Herbs de Provence
Salt and pepper
1 (6-lb.) pork loin, butterflied
Kitchen string
4 cups apple cider
2 Tbsp. balsamic vinegar

1. Preheat oven to 450°.  Pour vegetable oil to cover bottom of a cast-iron skillet; place in oven to preheat. 
2. Combine corn meal mix and next 4 ingredients until smooth; pour into hot oil in skillet. Bake for 20 minutes or until done. Remove from oven; cool completely.
3. Meanwhile, sauté onion, celery, and garlic in hot olive oil for 10 minutes or until tender. Season with herbs de Provence, salt, and pepper.
3. Crumble cornbread, and place in a bowl. Stir in onion mixture.
2. Sprinkle pork loin with herbs de Provence, salt, and pepper on cut side. Place cornbread mixture in center of pork, and use kitchen string to tie up meat around cornbread mixture. Place pork, seam side down, in a baking pan. Sprinkle with additional herbs de Provence, salt, and pepper. Pour apple cider and vinegar into baking pan.
3. Bake at 375° for 1 hour or until pork is done. Allow to rest 15 minutes, covered with aluminum foil, before removing string and slicing.

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