I cook partly for my living, so my training is always at risk - I have to constantly taste demi glaces, sauces, reductions, dressings, and other really great stuff that makes my diet scream. But, cook enough escolar, lamb shanks, or duck confit, and trust me, you begin to hate it anyway!
So, recipes - I do not cook healthy for fun - when I invest the time to prepare a meal, you know there is butter, kosher and sea salt, olive oil, and other goodies in it - so forgive me.
Here’s on of my favorites that I’ve been doing for a while:
Sage Stuffed Porkloin with Garlic and Gorgonzola Cream Sauce
Alright, get a nice pork loin, and butterfly slice it, and then cross hatch the insides with 1/2 inch deep cuts (make a cris-cross pattern).
rub entire roast with good, thick bodied olive oil.
Season inside and out with a light amount of sea salt and heavily with ground black pepper and ground white pepper.
In a food processor, combine a handful of sage leaves, roasted garlic (about 3 full heads worth), a little olive oil, and 4 whole shallots. Pulse until minced.
Slather this stuff inside the pork roast.
Next, the fun part - Take 3 lb of kosher salt and combine with water until you have a thick paste - the consistency of mud. Lay a baking sheet out and cover in foil - put down a 1 inch thick layer of the salt, lay your pork roast on top, and then build a shell around the roast with the salt - be careful to have the roast TIED UP REALLY TIGHT WITH COOKING TWINE so the salt doesn’t get inside where the stuffing is - just on the outside.
the entire roast should be covered in this shell - you can then wrap up the sides of the tin foil to form a wall around the roast.
Put in a 375 degree oven.
On the stovetop, combine 2 cups vegetable stock, 2 cups heavy cream, 1 head of roasted garlic, 1/2 lb of high quality gorgonzola, salt pepper, and a drop of sour cream into a pan. Heat on medium until slightly simmering - make sure not to curdle the cream - cook until reduced 1/4, and the sauce is nice and thick. Place in a blender, blend on high until 1 1/2 original volume. Put aside.
When pork reaches the temp you enjoy (use an internal meat thermometer, the crust should be brown and hard, separated from the roast by this point but not broken), take it out of the oven, let it cook for a few minutes, then crack the crust with your knife and discard - the pork should be well seasoned (not overly salty though), moist, and aromatic. Slice and place on serving platter. Reheat cream sauce if needed, whisk in 4 tablespoons of butter (mount the sauce), and place a small amount on each slice of pork.
Alright, you’ll have a heart attack from it, but it is very very tasty - eat with a thick crusted bread from your local bakery, to sop up the left over juices, and a glass of pinot noir.