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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Stuffed Pork

Robert St. John's Stuffed Pork is an elegant centerpiece dish that takes a braised pork loin and layers it with Black Forest ham and melted Fontina cheese for a result that's as impressive to look at as it is to eat. The pork is seared, slow-roasted in chicken stock, and then sliced accordion-style so each cut fans open to hold the savory fillings before going back into the oven to meld together. A silky pan sauce made from the reduced braising liquid and heavy cream ties it all together, making this one of those recipes that feels restaurant-worthy without being out of reach.

Ingredients

1 each 4-5 lb. center cut boneless pork loin
1 TB Kosher salt
1 tsp Fresh ground black pepper
¼ cup Extra virgin olive oil
4 cups Chicken stock
¼ – ½ lb. Black Forest ham, sliced 1/8” thick
1 ½ cups Shredded Fontina cheese
¾ cup Heavy whipping cream

Instructions

Preheat the oven to 350.

Trim the slices of ham so they are the same circumference as the pork loin, and cut each in half. You should have at least 10-12 of these half-moon shaped slices. Set aside.

Season the pork loin with the salt and pepper. Heat the oil in a roasting pan on medium heat. Brown the pork on all sides, being careful not to burn it. Add the chicken stock and place in the oven until it reaches an internal temperature of 145, about 45 minutes-1 hour. Remove from the pan and let cool at room temperature for 30 minutes.

Meanwhile, add 3 cups of the braising liquid to a small saucepot and reduce by half over medium-high heat. Add the heavy cream and reduce by half, yielding approximately 1 cup of sauce.

Once the pork has cooled for the allotted time, slice the pork every ¾“-1” about ¾ of the way through. Place 1 slice of ham between each slice, then fill each slice with the shredded Fontina. Cover with foil and return to the oven for 10-15 minutes to melt the cheese. Remove the foil, slice fully and top with the sauce.

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