Roasted Pork Loin with Cornbread Stuffing

Tender pork loin stuffed with soft, nutty cornbread and tangy pomegranate seeds, then wrapped in crispy bacon—what a holiday dish!
Roasted_Pork_Loin_w-Cornbread_Stuffing

Ingredients:

2 T olive oil
1/2 C Ready-Set-Serve Diced Yellow Onions
1 T Ready-Set-Serve Peeled Garlic, minced
1 tsp. zest of Markon First Crop Oranges
2 tsp. kosher salt
1/2 tsp. black pepper
2 C cornbread, crumbled
1/2 C pomegranate seeds
2-lbs. pork loin, butterflied and pounded flat
6 slices bacon

Instructions:

Preheat oven to 350 degrees F.
Heat oil in a large cast iron skillet. Add onions, garlic, zest, and half of the salt and pepper; saute until soft.
Add cornbread and pomegranate seeds in a large mixing bowl. Mix in the onion-garlic-zest combination.
Pat pork dry. Season with remaining salt and pepper. Spread the cornbread mixture over the surface of the pork, leaving edges clear. Starting at the bottom, carefully roll the meat into a log-like form and tie with butcher’s string. Wrap log with bacon.
Reheat cast iron skillet. When hot, add the bacon-wrapped pork loin, browning each side. Put the skillet with browned roast into the oven.
Cook for 45 minutes or until thermometer reads 160 degrees F internally. Remove from the oven and allow to rest for ten minutes. Slice and serve with green vegetables and/or mashed potatoes.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.