Three Pigs Stuffed Pork Tenderloin with Candied Carrots
Three Pigs is one of my favorite party dishes because it feeds a lot a people without breaking the budget. I make the stuffing one day in advance, refrigerate it, and all that’s left is to slather it onto the pork in a thick layer, roll it up, top it with a bacon roof, and put it into the oven. The carrots are a snap as long as you have a mandoline, or a carrot guy or gal (someone whose sole job is to cut the carrots into even slices on the diagonal; I’m just fantasizing here). We had a bread guy when I was the executive pastry chef at Tony’s in Houston, and all he did was make bread, all day, every day. Sadly for me, I don’t have a carrot boy or girl. When I’m entertaining at home, the work mostly falls to me, so I hook up my iPod, turn up the volume, and slice my own carrots. And unless I’m at work, it’s up to me to butterfly the pork loin so that it lies flat for stuffing. If I were you, I’d ask your butcher to do it, specifying that the loin be butterflied twice for stuffing. Day-old scones make a fabulously rich stuffing, I’ve discovered. Bake my smoked tomato scones (page 35) for another meal and stow three in the freezer for use whenever you fancy making this dish.
Recipe information
Yield
serves 8 to 10
Ingredients
Candied Carrots
Stuffed Pork
Port Gravy
Preparation
Step 1
TO MAKE THE CARROTS: Preheat the oven to 375°F. Arrange the carrots in a single layer on a large rimmed baking sheet. Melt the butter in a saucepan set over medium heat. Stir in the brown sugar, salt, and orange zest and heat until the mixture is bubbling and the sugar is dissolved, 1 to 2 minutes. Pour the sugar mixture over the carrots, and toss until they are evenly coated. Spread them evenly on the baking sheet. Bake until the carrots are tender and browned around the edges, 20 to 25 minutes. They might look slightly wrinkled.
Step 2
TO MAKE THE STUFFING: In a large, deep skillet or heatproof casserole set over medium heat, cook the sausage, breaking it up into small chunks with a spatula as it browns. Add the onion and cook until the onion is translucent and the sausage is no longer pink. Add the garlic and chopped sage and stir for 1 minute. Add the spinach, a few handfuls at a time, stirring until the spinach wilts and begins to melt into the sausage mixture (it will all fit!). Remove the pan from the heat. Break the scones into bitesize pieces with your hands, and stir them into the spinach mixture. Set the stuffing aside.
Step 3
TO COOK THE PORK: Lay out the pork flat on a large piece of waxed paper or a large synthetic cutting board. Sprinkle both sides with salt and pepper. Evenly and completely cover the top of the pork with the stuffing out to the meat’s edges. Roll up the pork jelly roll–style and secure it with butcher’s string. Put the pork in a large roasting pan, seam side down, and completely cover the top of the pork with overlapping strips of bacon. Roast until an instant-read thermometer inserted in the center of the roast registers 140° to 145°F, about 40 minutes. Let the roast rest at room temperature for at least 10 minutes before slicing and serving.
Step 4
TO MAKE THE GRAVY: In a large skillet set over medium heat, melt the butter and sauté the onion until it is translucent, about 3 minutes. Add the garlic and sauté for 1 more minute. Pour in the port and bring the mixture to a boil. Reduce the heat, let the mixture come to a slow simmer, and cook for about 10 minutes. Add the apples and cook until the gravy begins to thicken, about 15 minutes more. Remove from the heat and serve warm.
Step 5
For a spectacular presentation, lay the roast in the middle of a serving platter surrounded with the roasted carrots and garnished with fresh sage leaves.
do it early
Step 6
The glazed, cooked carrots can be covered and refrigerated for up to 24 hours before serving. To warm them, spread them on a baking sheet and heat them in a 300°F oven for about 15 to 20 minutes. If you are not ready to cook the pork loin, the stuffing can be prepared, then covered and refrigerated for 24 hours.
