I decided to try to elevate a pork loin I had and the results were absolutely awesome. This is a Tuffy Stone recipe that ya'll should definitely try. The caraway seed adds a interesting spice twist to the normal seasoning blends and really brings out the sweetness in the pork and the earthiness of the kale.
First, I rendered some bacon down until almost crispy and the fat had almost rendered. To the skillet, I added diced shallots and garlic and let it sweat. Once sweated, I added a bunch of black kale that I had stemmed and chopped roughly and tossed. Once tossed well in the renderings and veggies, I added roughly a cup of chicken bone broth and brought to a simmer. Once the liquid was almost fully evaporated, I added in a tablespoon of apple cider vinegar and tossed the greens and took off the heat.
While the kale cooled, I butterflied the pork loin, brushed with melted butter on both sides, and dusted with the caraway rub. I filled the center of the loin with the kale mix, rolled and tied. Once tied, I season the outside of the loin with the remainder of the caraway rub and placed on the cool side of a grill at 400. I rolled the loin and moistened with apple juice every 15 minutes. It hit 140 after about an hour and took off to rest. I sliced on the bias and served with the roasted tomato, honey and chipotle sauce at the table.
Caraway Rub:
3 tablespoons kosher salt
1 tablespoon fresh ground pepper
1 teaspoon crushed red pepper
1 tablespoon fresh ground caraway seeds
1 teaspoon granulated garlic
1/2 teaspoon granulated onion
First, I rendered some bacon down until almost crispy and the fat had almost rendered. To the skillet, I added diced shallots and garlic and let it sweat. Once sweated, I added a bunch of black kale that I had stemmed and chopped roughly and tossed. Once tossed well in the renderings and veggies, I added roughly a cup of chicken bone broth and brought to a simmer. Once the liquid was almost fully evaporated, I added in a tablespoon of apple cider vinegar and tossed the greens and took off the heat.
While the kale cooled, I butterflied the pork loin, brushed with melted butter on both sides, and dusted with the caraway rub. I filled the center of the loin with the kale mix, rolled and tied. Once tied, I season the outside of the loin with the remainder of the caraway rub and placed on the cool side of a grill at 400. I rolled the loin and moistened with apple juice every 15 minutes. It hit 140 after about an hour and took off to rest. I sliced on the bias and served with the roasted tomato, honey and chipotle sauce at the table.
Caraway Rub:
3 tablespoons kosher salt
1 tablespoon fresh ground pepper
1 teaspoon crushed red pepper
1 tablespoon fresh ground caraway seeds
1 teaspoon granulated garlic
1/2 teaspoon granulated onion
, all hold up much better and I’m telling you when you do the sautéed of rendered bacon? Garlic and shallots, these greens REALLY pop! Give it a try! 
Comment