Multicooker Cajun Pork Loin With Sweet Potato Puree Recipes

Steps:

• For the pork loin:
• Preheat the oven to 350 degrees F.
• Working on a large cutting board, cut the loin into 2 or 3 workable size pieces. Working on 1 piece at a time, place the loin fat side up on the cutting board. Using a sharp paring knife and starting at 1 end of the loin in the center of the meat, make a 1-inch incision widthwise. Insert the pairing knife into the incision and draw the knife down into the loin. Use the end of the knife to create a pocket in the loin but do not increase the size of the initial incision. Continue to create pockets down the length of the loin at every inch. Stuff each pocket with a pinch of spinach and a piece of fruit. Place a roasting pan or large saute pan over high heat. Dry the meat with paper towels before liberally seasoning it with salt and freshly ground pepper. Add the oil to the hot pan and completely sear each piece starting with the fat/incision side down in order to seal in the spinach and fruit. (This can be done ahead of time then chilled until ready to finish cooking.)
• Place the loin in the oven for about 45 minutes to 1 hour to complete cooking. Allow the meat to rest for 30 minutes before slicing. Slice the meat down the center of the incision to expose the filling and once to the side of the incision. Continue to slice the meat making cuts at the incision and then to the side in order to control the portion sizes and to expose the filling.
• For the sweet potato puree:
• Preheat oven to 350 degrees F.
• Wash and prick each yam with a knife or fork. Coat each yam with oil and place them on a sheet pan. Place them in the oven and until tender, approximately 30 minutes. Remove them from the oven and allow to cool. Remove the skins of the yams and discard. Place the yams in a large pot with the butter and cream. Using a potato masher, smash the yams until smooth. Heat over medium to low heat and season with salt and lime juice.
• For the molasses gastrique:
• Bring the molasses and sherry vinegar to a simmer in a small sauce pot. Allow the mixture to simmer for 5 minutes them remove it from the heat and allow to cool. Stir in the lemon juice.
• For the radicchio:
• Core the heads of radicchio and separate the leaves to make decorative cups. If the leaves are too large, cut them in half. Place the leaves in ice water until service.
• To assemble:
• On a large serving platter, place dollops of the sweet potato puree in the shell of a radicchio leaf. Place 1 slice of the pork loin on top of the sweet potato puree. Finish the plate by spooning some of the gastrique over the meat.

Steps:

• Position a rack in the upper third of the oven; preheat to 450 degrees F. Pierce the pork all over with a fork. Combine the brown sugar, sage, garlic, 3/4 teaspoon salt and a few grinds of black pepper in a bowl; rub all over the pork.
• Toss the sweet potatoes and onion with 2 tablespoons olive oil and the cayenne on a baking sheet; season with salt and black pepper. Roast, tossing once, until golden, 20 minutes; set aside.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until golden, 5 minutes; transfer to the baking sheet with the vegetables (reserve the skillet). Roast until the sweet potatoes are tender and a thermometer inserted into the center of the pork registers 145 degrees F, 11 to 13 minutes.
• Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Stir in the mustard, chives and a few grinds of black pepper. Slice the pork; drizzle with the pan sauce. Serve with the roasted vegetables.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Melt the butter in a small skillet over medium heat. Stir in the cayenne, oregano, pepper, thyme, mustard, and garlic. Cook for 1 minute. Use a paring knife to make several small incisions in the fat side of the meat. Stuff the slits with the spice mix, and rub the remaining mix over the surface of the meat. Sprinkle the roast with salt and pepper.
• Heat the olive oil in a roasting pan over medium heat. Put the roast in the pan, and surround with the carrots, red pepper, celery, and onion. Lightly salt and pepper the vegetables. Place roasting pan in preheated oven, and cook for 1 hour and 45 minutes. Increase the oven temperature to 425 degrees F, and cook for an additional 15 minutes to brown the meat. Cook until meat is 145 degrees F (63 degrees C). Remove roast from pan, and let stand 10 minutes before slicing.
• Place the roasting pan, with the pan juices, over medium heat. Whisk the flour into the hot drippings, and cook for 3 minutes. Pour in the chicken stock and cook, whisking occasionally, for 6 minutes. Strain sauce, and serve with the sliced pork roast.