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Submitted By: Steven Gobel |
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Steve, who works at the Nebraska Law Enforcement Training Center, learned to cook at an early age and hasn't stopped since. And with more than 200 cookbooks in his collection, he has plenty to inspire him. |
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In the state of Nebraska, the family dinner is a tradition that will never go out of style. Steven carries on the tradition with this stylish dish that brings together two of Nebraska's stellar products: pork and corn. |
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Spice Rub
1½ teaspoons freshly ground black pepper
½ teaspoon cayenne pepper
½ teaspoon coarse salt
½ teaspoon dry mustard
½ teaspoon paprika
½ teaspoon brown sugar
Pork
4 tablespoons olive oil, divided
1 medium Vidalia onion, diced
1 garlic clove, minced
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1 portobello mushroom, stems and gills
discarded, finely chopped (about ¾ cup)
2 cups fresh or frozen corn, divided
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2 ounces cream cheese, room temperature
Salt and freshly ground black pepper
1 3-pound pork loin, trimmed of fat and
silver skin
¾ cup dry white wine
¾ cup chicken broth
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6 to 8 servings
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For spice rub: Combine all ingredients in small bowl and set aside.
For pork: Heat 2 tablespoons olive oil in large skillet
over medium-high heat. Add onion and garlic and
sauté until onion is tender and slightly browned, about
5 minutes. Add mushroom and sauté until tender,
about 3 minutes. Reduce heat to low. Stir in 1 cup
corn, parsley, and basil and cook until corn is tender,
about 8 minutes. Remove from heat and let cool.
Preheat oven to 425°F. Transfer corn mixture to
processor. Add cream cheese and mix in, about
2 to 4 pulses. Transfer mixture to medium bowl.
Stir in remaining 1 cup corn. Season to taste with
salt and pepper.
Using sharp knife and starting at 1 long end, cut
pork to within ¾ inch of opposite side. Open pork
like book. Place between sheets of plastic wrap. |
Using mallet, pound pork to 12x9-inch rectangle.
Season with salt and pepper. Spread corn mixture
evenly on pork loin, leaving ½-inch border. Starting
at long end, roll pork tightly. Sprinkle all over with
spice rub. Tie pork with kitchen string.
Heat remaining 2 tablespoons olive oil in heavy large
skillet over medium heat. Add pork to pan and brown
on all sides.Transfer pork to roasting pan. Roast until
meat thermometer inserted into pork registers 150°F,
about 50 minutes. Transfer pork to cutting board. Set
roasting pan over medium-high heat. Add wine to
pan and stir with wooden spoon, scraping up
browned bits. Add broth and boil until liquid is
reduced to 1 cup, about 5 minutes. Remove string
from pork. Cut pork into slices. Place on platter. Pour
pan juices over. Serve immediately. |
Serve with red wine such as Pinot Noir. |
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Celebrating 50 YEARS OF THE BUILT-IN OVEN
