Festive Pork Loin

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This pork loin isn’t festive in that it’s holiday-oriented, it’s just festive because it’s a perfect dish for a celebration. The more correct name would be Moscato-Braised Pork Loin with Prosciutto and Gruyère.

The recipe came from the book Rotis, by Stephane Reynaud. I had previously purchased his cookbook Barbecue & Grill, and enjoyed it, so I decided to try another one of his books. He’s quite the prolific cookbook writer if you check him out on Amazon. He has one book called Tripe. I might pass on that one…
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In any case, I’ve bookmarked many recipes from Rotis, and decided to make this pork loin first. It’s prepared quite simply – browned and braised along with white port. I couldn’t find white port, so I substituted a syrupy moscato I’ve used in sangrias, called Electra, by Quady Vineyards.

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I also really liked the addition of bacon and Comté in this roast, but American bacon isn’t the same as the European bacon, so I substituted Prosciutto. Canadian bacon would probably be a more exact substitution. Furthermore, I used Gruyère in place of the Comté.

The presentation is very pretty. It would be a good dish for company if you use an in-the-oven temperature probe. Then there’s just a melting of the cheese and you’re ready to serve.

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Moscato-Braised Pork Loin with Prosciutto and Gruyere
adapted from Rotis by Stephane Reynaud

4 tablespoons bacon fat, divided
2 purple onions, thinly sliced into rings
Pork loin, approximately 2 pounds 10 ounces
Salt, pepper
7 ounces Moscato, or any dessert wine
6 slices Prosciutto
12 ounces Gruyère, sliced into 6 pieces
Thyme, fresh or dried

Preheat the oven to 350 degrees Farenheit.

First, sauté the onion rings in 2 tablespoons of bacon fat over medium heat in a large skillet until they’re caramelized. Set them aside.

Next, have your pork loin close to room temperature. Trim a little of the fat if necessary. Season both sides with salt and pepper.

Melt the remaining 2 tablespoons of bacon fat in a roasting pan over high heat. Have your ventilation on. Roast the pork loin on one side. Then turn over and sear the other side until well browned.

I also brown the “sides.” After all the browning is complete, pour in the Moscato.

Place the roasting pan in the oven. Use an oven probe if you have one, and set it for 145 degrees. This took about an hour, but I would use a thermometer to prevent overcooking.

About 4 times during this hour I basted the pork with the ever-reducing Moscato jus.
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At the point where the thermometer registers 145 degrees, remove the pork from the oven and let sit for about 5 minutes. Have your slices of cheese and Prosciutto handy.
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Using a sharp knife, cut into the pork in 6 evenly-spaced crosswise slices, about 2/3 down.

Stuff the prosciutto into the openings.
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Then stuff the sliced cheese, and top everything with the caramelized onion rings.
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Return to the oven until the cheese melts, which took about 15 minutes.
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Remove from the oven, place the pork on a cutting board, and drizzle on any remaining jus from the roasting pan.

Let the pork rest for at least ten minutes, and then cut the 7 slices of pork loin for serving.


Because of the more involved recipe of this pork loin, I served it simply with steamed Brussels sprouts.
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Make sure the serving of pork includes some Prosciutto, Gruyère, and onions. Sprinkle the servings with fresh or dried thyme, and add a little more black pepper.

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note: The above doesn’t show the pork quite like it was when I first prepared the serving on the plate, because I had to keep microwaving the cheese to get it to re-melt for the photos! It was a cold evening, and I guess I just wasn’t fast enough with the camera. Plus it had already gotten dark outside; lesson learned. But if you don’t allow pork to cook beyond 155 degrees, it will be moist, and slightly pink.

Baked Mozzarella

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If you have been reading my blog, you know that I love baked brie – of any kind. I’ve posted on two savority varieties, my tomatillo-sauce topped baked brie and a baked brie with sautéed mushrooms.

So this recipe, although not about brie, really caught my attention. First, it is all about hot cheese. Secondly, the topping is very different than anything I’ve ever seen, which made making this recipe even more tempting. Third, it’s about hot cheese.

The recipe comes from this cookbook, Barbecue, with an unknown publishing date. I bought it in London, and it was printed in the UK.

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So you think this recipe would be about meat, but in the last chapter, entitled The Bits on the Side,” I found the recipe I’m making today, which Mr. Reynaud calls “Crumbed Mozzarella.” The reason being, the mozzarella is covered with a mixture of ground pistachios and bread crumbs. Interesting, yes?!!!

I just knew I had to make it. I’ve only made one other recipe from this book, called surf and turf, which were kabobs, and so far, so good. But this recipe was really odd, which forced me to prepare the mozzarella differently. I didn’t, however, mess with the ingredients.
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Baked Crumbed Mozzarella
adapted from Barbecue and Grill

1 – 8 ounce mozzarella ball
1 ounce pistachios
2 teaspoons bread crumbs
Big pinch of thyme
A few grindings of black pepper
1 egg
Olive oil (optional)
Salt (optional)

Remove the mozzarella from the plastic and let it sit on paper towels to dry off.
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Meanwhile, weigh the pistachios.
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Add the bread crumbs, black pepper and thyme.
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Place everything in a food processor and process until almost fine; I like a little texture.

Place the mixture on a plate and set aside.
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Break the egg into a medium bowl, large enough to fit the mozzarella, and set aside.

Get out a small plate and have handy.

Dip the mozzarella in the egg.
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Then place it on the pistachio-bread crumb mixture. Turn the mozzarella around to coat on all sides.
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Then place the mozzarella on the small plate and place the plate in the freezer for 15-20 minutes.

Get out a skillet that is well seasoned. Heat it over medium heat. Add the mozzarella ball, and begin to brown it on all sides, although you might do a better job than I did. It was supposed to be done on a hot plate, whatever that is, for a total of 7-8 minutes. The browning process, which Mr. Reynaud simply refers to as cooking of the mozzarella ball, I think is also supposed to cook the egg and create a seal for the cheese.
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Right before serving, I gently heated the mozzarella in its serving bowl in the microwave.

Then I served the hot mozzarella with crostini.

note: Mr. Reynaud’s recipe called for 3 mozzarella balls, of undisclosed size, and I just wanted to use one. But I thought it was a poorly written recipe to not have included the weight of the cheese balls. There were other problems as well… But I still love this cookbook!

verdict: The flavors are fabulous! However, I think I’d prefer to chop up fresh mozzarella, place it in an oven-proof shallow baking dish, Top the cheese with pistachio mixture, and bake it. That way, there is more pistachio to mozzarella ratio. Because I find melted mozzarella quite rubbery. I prefer baked brie and camembert…