Camaje-Recipe of the Month

Good Food Since 1997

February

Stuffed Loin of Pork

Yield: 4 to 6 servings

2 shallots, finely chopped
4 leaves of Swiss chard, finely chopped
3 cloves garlic, finely chopped
1 roasted red pepper, finely chopped
Chicken broth or water, as needed
1 egg, lightly beaten
1 cup Parmigiano-Reggiano cheese, finely grated
½ cup breadcrumbs
3 – 4 lb. pork loin, about 4” in diameter
Butcher’s twine

Preheat oven to 400ºF.

Heat enough oil to coat the bottom of a sauté pan. Cook the shallots until just starting to brown then add the Swiss chard, garlic and red pepper. Continue to sauté until the chard has wilted. Add a touch of broth or water if necessary to help the wilting process. Remove from heat, transfer to a mixing bowl to cool slightly then add the egg, cheese and breadcrumbs. Mixture should stick to itself. Add either egg or breadcrumbs to achieve the right texture. Taste and adjust seasoning.

Using a thin knife such as a boning knife, insert it into the middle of one end of the pork loin. Cut a slit about 2 inches long and as far into the roast as you can get. Do the same thing on the other side, creating a long slit that runs the length of the roast. Stuff the Swiss chard mixture into the slit. Whatever is left over can be put in a casserole and baked along with the roast. Tie the veal with the butcher’s string at 2” intervals. This is not necessary but insures the roast has an even round shape. Season the roast with salt and pepper. Heat a heavy pan over high heat. Add enough oil to coat the bottom of the pan and brown the roast on all sides. When brown place in the oven and cook for about 30 to 40 minutes or until an instant read thermometer reads 140ºF. Allow to rest before untying and slicing.

CAMAJE • 85 MacDougal Street • New York, NY • 212-673-8184