Southern New Year Traditions!

All over the world there are different traditions for new years day. Some bring good health and others money. Either way its good food, so it works for me! In south you typically eat pork, collard greens, black eyed beans. You eat pork because pigs roots itself in the ground before moving forward, therefore the pork is to help you embrace change and progress. The collard greens are to bring money in your life, might want to eat a lot of those! Black-eyed peas are to symbolize luck, because there is a  legend that during the Civil War, the town of Vicksburg, Mississippi ran out of food while under attack. The residents fortunately discovered black eyed peas and since then they have been considered lucky. Typically with this meal there is also bread, which some cultures hide objects in the person who finds the object is destined to have a great future. 

So that is the menu tonight. The pork recipe comes from Chef Dan Eaton who was on a local news cast (<-- link). 

Roasted stuffed boneless pork loin

By: Chef Dan Eaton

Serves 6-8

INGREDIENTS:

• one 12 - 15 inch long boneless pork loin
• approx. 1/4 cup Dijon mustard
• 1 large clove garlic, peeled and finely minced
• 1 Tbs finely chopped fresh rosemary
• approx. 2-3 jarred whole roasted peppers, deseeded
• approx. 2 cups blanched chopped kale (or equal amount defrosted, well drained chopped spinach)
• approx. 1 - 1 1/2 cups grated Asiago cheese (or something like Fontina)
• salt and pepper for seasoning roast
• kitchen twine as needed for tying roast

PROCEDURE:

Place the pork loin on a cutting board (lying lengthwise away from you) and, starting furthest away from you, use a sharp knife to slice the pork loin 1/3 of the way up from the bottom without cutting through the opposite edge of the pork.

Open that up and repeat that same cut starting farthest away from you at the center and open the whole thing up like a tri-fold piece of paper.

Next, spread a layer of Dijon mustard over the pork and sprinkle on one large minced clove of garlic and 1 Tbs finely minced fresh rosemary.

Sprinkle on some grated Asiago cheese, top that with a layer of roasted red peppers lengthwise along one half and top that with some blanched chopped kale.

Add more cheese to the top of the kale and then firmly roll it up.

The next part is the tricky but necessary part of tying the roast. Cut 6 18-inch long pieces of cooking twine and slide them underneath the pork loin at regular intervals and then firmly and securely tie each one and then use a pair of scissors to cut off the loose ends.

Preheat oven to 375 degrees, add a splash of vegetable oil to a large heavy bottomed roasting pan on two medium hot burners and brown the pork all around. (see hints below)

Once it is lightly browned all around, carefully place the pan into the preheated oven.

You'll need to use a meat thermometer to make sure it's 145 - 150 degrees in the center when it is done.

Depending on the size of the pork loin, it will take one hour and fifteen minutes or more to roast and you'll want to let it sit for 10-15 minutes after roasting before slicing.

HINTS:

If you don't have a large roasting pan, you can cut the roast in half crosswise after tying it and then sear and roast it in a large oven proof skillet instead.

To check your thermometer for accuracy, place it in a tall glass of ice water. It should read 32 degrees if it is calibrated correctly. If it is a bit off, keep the difference in mind when checking doneness.

Make up your own stuffing ideas with other things like spinach, sun-dried tomatoes and Fontina cheese.

Add a splash of chicken stock to the pan drippings and heat to make a little sauce after taking pork out of pan.

Theirs

Mine

My collard greens, black-eyed peas all came from a can and buttered lightly. We also used some Zatterans rice and homemade bread! 

What are your new year traditions?