Wednesday, November 25, 2015

Pork Loin with Duxelle (Mushroom) Stuffing

The Pork Loin I served at Tapas was so good, I want to do a repeat where I don't have to share with everyone.

Just kidding.

But if you want to elevate your next Pork Loin roast, try stuffing it with the Mushroom Duxelle.

To start with...

Get a nice pork loin with a little bit of fat on top.

Then butterfly it.
I'm not talking the little flying insects here either.

You cut the roast so that it can lay out as a nice flat piece of meat.

Here I'll show you.

First, wash your hands.

Then take the roast in your left hand, a very sharp knife in your right  (if you're left handed, then the roast goes in your right hand and the knife in your left).

About a third way down on the roast cut a slit, lengthwise, almost all the way through.
Don't slice it through.

Then, lay that part out and cut again, length wise, as if you were unfolding a letter that had been folded in thirds. 

Ta Da!
Then, get one of your gloves out of the cupboard and place it on your hand.  You know which one you will use.
Take some of the Mushroom Duxelle you just made, a nice little handful, then put it on the butterflied roast.
What you're doing here is re-folding the roast.   Just like a letter you've put a love note inside.   Fold the first third (which was the last third you cut), over the mushroom filling.
Then continue on until you've used all the mushrooms.

See, a lovely layer of mushrooms.
Now it's fun time.
You need to tie the roast.  Basically you've created a rolled roast, and while it might be fun to see, it will unfold in the oven if you don't secure it.
I got out some twine and proceeded to have fun.  It's been a few years since I've tied off a roast so I was fumbling a little.
You don't want to tie it so tightly that the filling leaks out.  The whole point here is to roast the meat with the filling inside.
Hopefully it will look a little like this.  I think I could have chopped the mushrooms up a little more, but that's OK,  it worked.
I admit I wasn't to sure of my wrapping ability so I secured it with a few toothpicks as well.  I seasoned the top with some salt and pepper and put it into the oven for about 2 hours.  Because it was stuffed, I wanted the interior to come to a temp of 165 deg.  The mushroom stuffing kept the inside nice and moist and seasoned.
After cutting the twine, I started to carve the roast.  As you can see the inside was perfect.
I layered the slices on a platter, and took the au jus that was left in the roasting pan, reduced it on the stove and then drizzled it back over the meat.  I did serve this warm, but even at room temp, it was so good.  I got some herbs out of my little garden, well, OK, my pots out back, and placed them on the platter.   There was some Rosemary, Oregano and Tarragon.
I'm think about making some Beef Wellington soon.   I've always wanted to make one, but now I have a really tasty and easy Duxelle recipe to use. 

BTW - if you haven't got that turkey ready yet, you need to get a move on.  Or... you could try making this for dinner tomorrow.
Just saying.


Tuesday, November 24, 2015

Mushroom Duxelle

I was watching Martha Stewart on The Kitchen a couple of weeks back when she showed how to make some stuffed mushrooms and then said it was basically a Duxelle she'd made.
That was a new word for me so I promptly looked it up in my Woman's Day Encyclopedia of Cooking.  ( I love these books, and one of these days I'll manage to find the missing volumes so I can have a full set.)

Well, gee, Duxelle was basically a cooked mushroom dish that you used in making Beef Wellington.
I decided to use it to stuff a Pork Loin for Tapas.

But first I had to make the Duxelle.

You could say I cheated a teensy bit here, and I wouldn't argue with you either, but my little cheat worked so well, I'm going to do it again and again and again.
At least every time I make it from now on.

I started with a 12 oz. package frozen mushroom mixture from Trader Joe's.   Sauteed that in the pan with some butter, then added an 8 oz. package of button mushrooms, I'd washed and chopped up.

I let them cook over a low heat for about a half hour.
Really, that long.
I was cooking out the moisture because you want the duxelle to be quite dry.   I took it off the heat after the 30 minutes, and let it cool for a few more minutes then I dumped the mushroom mixture into the food processor and chopped it up a little.  I didn't want a paste, just a finely chopped mixture.


1 12 oz. package frozen mushroom mixture
8 oz. fresh button or baby bella mushrooms, sliced and chopped a little.
2 Tablespoons finely chopped shallots (I had some in a jar in the fridge)
2 tablespoons butter.

Saute in pan over medium-low heat until the moisture from the mushrooms has cooked off.
Process in food processor a little until it is finely chopped


2 lbs. Fresh Mushrooms, mixture of button and baby bella mushrooms
1 shallot, finely minced or 2 Tablespoons jarred shallots
1 clove garlic, minced
1 tsp. dried thyme
1/2 cup dry white wine or vermouth
2-3 tablespoons butter or olive oil

Saute the mushrooms and shallots over medium low heat until the mushrooms release their moisture, then add the thyme and the white wine.  Cook for another 10 minutes or until the liquid is reduced, then add the garlic and cook for just another 5 minutes.  Take off the heat and process the mixture until it's finely chopped in a food processor.

Use to coat a beef tenderloin for Beef Wellington or stuff some chicken or do as I did, stuff a Pork Loin.