Recipe - Boned Loin Of Pork Wparsley And Fennel Stuffing Wmayonnai

9 One half pound Pork loin, center cut and
tenderloin end or 6 lb.
boneless loin
1 teaspoon Minced fresh garlic
1 One half teaspoon Fennel seeds, crushed
2 teaspoon Each chopped fresh thyme and
chevril or 1 tsp. each
dried
1 teaspoon Salt
One half teaspoon Freshly ground pepper
1 One half cup Finely chopped fresh parsley
1 tablespoon Dijon mustard

GARNISH
Chopped fresh parsley

HORSERADISH MUSTARD MAYO
Three fourths cup Mayonnaise
2 tablespoon Horseradish
1 teaspoon Dijon mustard

To bone the loin, start by removing the whole tenderloin along the
inside. Next, with sharp pointed knife, carefully cut around ribs and
back bones, working slowly and always slanting blade toward bones.
Because the loin widens considerably at the tenderloin end, trim out
lean meat from the inside so that the whole boned loin is the same
thickness along and is about 15 inches long and 5 inches wide. Save
bones, tenderloin and trimmings for other meals.

Mash together garlic, fennel, thyme, chevril, salt and pepper. Place
loin fatside down and rub herb mixture all over lean meat. Spread
thick even layer of chopped parsley over loin, and roll up firmly
lengthwise. Tie neatly and securely at 1 inch intervals. Set
seamside up on rack in large roasting pan. Brush mustard over roast
and let stand for 1 hour at room temperature for flavors to permeate
meat.

Roast at 325øF allowing about 20 to 25 minutes per pound or until
internal temperature registers 170øF. Turn roast seamside down
after 1 hour of roasting. Cool completely, wrap and chill 4 to 24
hours.

Remove strings from loin and set on long wooden board. Slice thinly
to reveal colorful stuffing, and garnish with generous amount of
parsley. Serve with Horseradish Mustard Mayonnaise. Makes 10
servings with leftovers for the next day.

(HORSERADISH MUSTARD MAYONNAISE): Combine all ingredients; cover and
let stand a few hours in the refrigerator to mellow. Typed in
MMFormat by cjhartlin.msn@attcanada.net Source: Canadian Living
Entertaining Cookbook Special

Posted to MMRecipes Digest V4 #10 by cjhartlin.msn@attcanada.net on
Mar 28, 1999