Pork:
Preheat oven to 325°F. Use a long, thin slicer to hollow out a 1 ˝-inch center of the pork loin. In a sauté pan add the butter, sweat the onions until translucent, add the apple and cook for a few minutes to extract the flavor. Add breadcrumbs, herbs and seasoning. Add salt and pepper to taste. Mix well and allow to cool. Fill a pastry bag with stuffing mixture. Fill the pork evenly and brush outside with olive oil. Season with salt and pepper, place on baking sheet and cook for 45-50 minutes or until cooked to desired doneness.
Potato Cakes:
Mix potatoes, bacon, flour (enough to form cake), cilantro and egg. Form into four patties. Season well and dust with flour. Heat a sauté pan with oil until hot; add cakes
.
Irish Mist Glaze:
In a second sauté pan add a small amount of butter. When melted, add leeks, mushrooms and cherry tomatoes. Mix the honey, tarragon and Irish Mist liquor in another saucepan to make a glaze. Heat the glaze on high until it starts to caramelize. Deglaze pan with apple cider.
Plating:
Plate potato cake and top with leeks, mushroom and tomato mixture. Add a slice of pork to the top, then two blanched carrots, and drizzle with glaze.
Other Recipes from this Episode:
Colcannon Soup
Bailey's Irish Cream Pots
