Stuffed Pork Loin with Brandy Glaze
Stuffed Pork Loin with Brandy Glaze
Directions
- Triple filet the loin, stuff and roll. Place in pan seam down. Cook for a hour at 350º or until done. Let stand for 10 minutes and slice.
- Take 2 slices and shingle on plate.
- Add brandy and syrup in sauté pan and heat. Simmer for three minutes. Drizzle over pork loin, add side and serve.
Ingredients
- 1 each Allegiance® Pork, Loin Chops
- 1 oz brandy
- 10 oz Harvest Maple Stuffing, see below
- 2 oz maple syrup
- 2 oz McCormick® Salt Free Seasoning
Harvest Maple Stuffing
Directions
- Melt butter. Sauté celery and onions until tender and add all spices while sautéing.
- Place bread and raisins in a bowl. Pour mixture over bread and raisins and stir.
- When all mixed, put into bowl to keep warm and drizzle with maple syrup.
Ingredients
- 48 slices Heritage Ovens® Bread, White , diced
- 1/4 cup maple syrup
- 2 lb Nature's Best Dairy® Butter
- 1 tbsp nutmeg
- 1 bunch Peak Fresh Produce® Celery
- 2 each Peak Fresh Produce® Onion(s), Yellow Jumbo
- 5 lb raisin(s)
- 1/4 cup sage
- 1 tsp salt and pepper, each
- 2 tbsp thyme, fresh
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
