Back
2253 North 56th Street Seattle, Wa 98103 (206) 633-LUAU	Chef

Stuffed Loin of Pork with Rum Soaked Figs and a Bacon Pumpkin Hash with sautéed Collard Greens

1 1/2# trimmed center-cut pork loin, fat and silver skin removed and butterflied.

Rum Soaked Fig Stuffing
1 cup Rum	1/2 tsp Allspice
8 ounces figs cut in half	1/2 tsp cinnamon
3 shallots julienned	3/4 cup orange juice
1 med onion julienned	1 TBL spoon chopped thyme
1/ tsp Cayenne pepper	salt & pepper to taste.
To prepare Stuffing. Marinate figs in Rum for 24 hours refrigerated. Strain liquid from figs and reserve Rum. Heat oil in a heavy saucepan, add shallots and onions, and sauté over medium-high heat for about 3 minutes, until soft. Reduce heat to low and add figs, spices, and orange juice. Cook uncovered for 15 minutes longer - or until juice has evaporated. Remove from heat - cool and rough chop. Add thyme. Stuff the pork loin and roll it tightly into a cylinder. Tie the meat with butcher's twine, at 1 1/2 to 2 inch intervals. Preheat the oven to 374 degrees. Heat oil in a skillet and sear the stuffed loin over med-high heat for about 7 to 8 minutes, turning to brown all sides. Transfer to a roasting pan and cook in the oven for about 25 minutes for medium doneness. Remove from oven and let rest.

Bacon and Pumpkin hash
1 each sugar pie pumpkin (diced small)	1/2 tsp Cayenne pepper
4 strips of bacon (diced small)	1 tsp salt & pepper
1/2 tsp Cumin
To prepare Hash. Heat sauté pan under med-high heat. Add small amount of oil and diced bacon - Cook for appox. 3 minutes. Add pumpkin and spices to bacon. Cook for approx. 10 more minutes or until pumpkin has reached desired doneness.

Sautéed Collard Greens

1 bunch collard greens (cleaned and destemmed)

1 tsp chopped garlic

1 TBL spoon balsamic vinegar

1 TBL spoon oil

To prepare Sautéed Collard Greens Heat sauté pan under med-high heat - Add oil and chopped garlic - Bloom garlic. Add greens and sate until bright green - deglaze with balsamic - Add salt & pepper - Remove from heat.