Ingredients with Measurements:
- 1 (3-pound) boneless pork loin
- 1 cup kumquats, sliced
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
Special equipment needed:
- Kitchen twine
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the onion, celery, and carrots, and cook until softened, about 5 minutes.
3. Add the sliced kumquats, parsley, thyme, rosemary, salt, and pepper to the skillet. Cook for an additional 2-3 minutes, until the kumquats are slightly softened.
4. Butterfly the pork loin by making a lengthwise cut down the center, but not all the way through. Open the pork loin like a book and flatten it out.
5. Spoon the kumquat mixture onto the center of the pork loin. Roll the pork loin back up and tie it with kitchen twine.
6. Place the stuffed pork loin in a roasting pan and pour the chicken broth over it.
7. Roast the pork loin for 1 hour and 15 minutes, or until the internal temperature reaches 145°F on a meat thermometer.
8. Remove the pork loin from the oven and let it rest for 10 minutes before slicing.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 12g
Saturated Fat: 3g
Cholesterol: 110mg
Sodium: 480mg
Carbohydrates: 10g
Fiber: 2g
Sugar: 6g
Protein: 42g
Substitutions for ingredients:
- Kumquats can be substituted with oranges or tangerines.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the kumquat stuffing for added crunch.
- Use a different herb blend, such as sage and thyme, for a different flavor profile.
Tips and tricks:
- Make sure to tie the pork loin tightly with kitchen twine to prevent the stuffing from falling out.
- Let the pork loin rest before slicing to allow the juices to redistribute.
Storage instructions:
Leftover pork loin can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork loin in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Slice the pork loin and arrange it on a platter with the stuffing visible in the center.
Garnishes:
Garnish with fresh parsley or kumquat slices.
Pairings:
Serve with roasted vegetables, such as carrots and Brussels sprouts, and a side salad.
Suggested side dishes:
- Roasted vegetables
- Side salad
- Mashed potatoes
- Rice pilaf
Troubleshooting advice:
- If the stuffing falls out during cooking, use toothpicks to secure it back in place.
- If the pork loin is not cooked through, return it to the oven for an additional 10-15 minutes.
Food safety advice:
- Make sure to cook the pork loin to an internal temperature of 145°F to ensure it is safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Kumquats are a small citrus fruit that originated in China. They are often used in Asian cuisine and are known for their sweet and sour flavor.
Flavor profiles:
The kumquat stuffing adds a sweet and tangy flavor to the pork loin, while the herbs and spices add depth and warmth.
Serving suggestions:
Serve the pork loin sliced with the stuffing visible in the center for a beautiful presentation.
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