I had a few odds and ends lying around and I wanted to eat a bunch of piggy stuffed with piggy wrapped with piggy. The basis of this blog, in short. So, I made one of the best things I've ever made. And, it's pretty easy. The hard part is owning a food processor.
I don't quite know what to call it but we could go with something like:
Goetta mousseline stuffed pork loin with bacon weave.
Let's start with the pork loin. Pork loins are kinda dry and kinda boring. So, we're going to spice things up a little bit. That is, I think pork loins don't have quite nearly enough fat in them. We must go about adding more to it. Go ahead and sit down, collect yourself, and have a beer. I'll wait.
Okay, I bought a hlaf loin from the rib side. I don't think it really matters which one you use. I suppose you could usea whole one, but don't buy one of those loins that's bigger than my arm. Please. Now, if it's not about a foot long trim it up and reserve the fat. Also slice off the silverskin. You don't have to be carful at all, as all the leftover bits are going striaght into the food processor. Actually, the hardest part os going to be cutting piggy open. Since you'll want to make a loose spiral inside it. It doesn't matter too much. Just fold a business letter for an envelope in reverse with the piggy flesh. Very simple.
Make a bacon weave by just like you would in craft class but with stips of bacon instead of construction paper. This is going to get wrapped around the whole thing. it works out much better than simply wrapping it in one layer of bacon and looks incredible.
Now, the fun part. The goetta mouselline. We used to make this at Le Relais. Essentially, it's just a sausage but instead of a casing you use more meat. Fry up a half pound of goetta, browning it nicely, then stick it in the feezer so as not to turn up the heat on our pig goo. Take all the scrap bits and throw them in the food processor. Turn it into meat goo by running it for a hot minute. Drop in the cooled goetta and all the fat from the pan. This looks great. Throw in the leftover bacon. Now add an egg and last, cream. You add the cream last becuase otherwise it would aerate which would be BAD NEWS!!!
Lay the pork loin, which is now a square piece of meat one foot by one foot and a couple incchs thick. Slather that delicious pig goo in there. With your hands. Now roll the fucker up and put it in a pan. Mix some maple syrup and some cider vinegar together, rub it in to the things and cook it until 160 or two hours or so.
And just in case it was still too dry (unlikely!) I made a kind of fast and loose gastrique-y gravy with the pan drippings.
I know, none of this even matters because I didn't even make a photograph of it. Oops. I should really put up a paypal button. Still, since you'd be slicing the thing you could keep it warm and it would work out great for dinner parties. I served mine with butternut squash puree (which can be made ahead of time) and brussel sprouts. It also made fantastic sandwiches cold.
Here's a photo of bacon weave:
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