As many of you know, my son is all grown up and living on his own. But this doesn't mean I've given up my love for Halloween - in fact I think I even enjoy it more now because nowadays it's all about having fun as adults. And what could be more fun than a whimsical dinner party featuring succulent roast pork and ghostly little potatoes?
Better still, they can be made ahead in the morning or even the day before, placed on a parchment covered baking sheet, covered and refrigerated until ready to bake.
For the Duchesse Potato recipe, click HERE.
To make the pork loin, you will start by butterflying the meat. If unsure how to do this, here is an excellent instructional video that shows how to butterfly and stuff a roast.
Cooks note: I always place my butterflied pork loin under plastic wrap and take some of my aggressions out, pounding it nice and thin before stuffing and rolling.
Brush both sides with extra virgin olive oil and then season all over with salt, pepper, and Herbes de Provence (about 1 tsp each per side). Spread with wild rice stuffing, roll, and tie off. Roast uncovered in a 325 oven until pork reaches an internal temperature of 165.
Let rest on the counter under a tinfoil tent for fifteen minutes before carving.
Serve with Au Jus sauce. I use a delicious one made by Knorr's and add to that to the pan juices.
Printable Pork Loin Recipe HERE
Wild Rice Stuffing Ingredients
- 1/2 cup wild rice
- 1 cup low sodium beef stock
- 1 cup chopped button mushrooms
- 1 granny smith apple, chopped
- 1/2 medium onion, chopped
- 2 cloves minced garlic
- 1/4 cup sherry
- 1/2 tsp thyme
- 1/8 tsp sage
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped maraschino cherries
- 1/8 cup butter
- 1/4 cup toasted sliced almonds
- Cook the wild rice in beef stock, covered on low for 45-55 minutes until stock is all absorbed,
- In a non stick pan sprayed with cooking spray, sautee the mushrooms, onion, and apple until caramelized and mushrooms have released their water.
- Add garlic and sautee another minute.
- Add sherry, thyme, sage, salt, and black pepper. Simmer 2-3 minutes until the alcohol has cooked off.
- Stir in the butter until it melts. Fold in the cherries and almonds.
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