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1
Preheat the oven to 350 degrees F.
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2
Working on a large cutting board, cut the loin into 2 or 3 workable size pieces.
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3
Working on 1 piece at a time, place the loin fat side up on the cutting board.
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4
Using a sharp paring knife and starting at 1 end of the loin in the center of the meat, make a 1-inch incision widthwise.
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5
Insert the pairing knife into the incision and draw the knife down into the loin.
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6
Use the end of the knife to create a pocket in the loin but do not increase the size of the initial incision.
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7
Continue to create pockets down the length of the loin at every inch.
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8
Stuff each pocket with a pinch of spinach and a piece of fruit.
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9
Place a roasting pan or large saute pan over high heat.
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10
Dry the meat with paper towels before liberally seasoning it with salt and freshly ground pepper.
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11
Add the oil to the hot pan and completely sear each piece starting with the fat/incision side down in order to seal in the spinach and fruit.
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12
(This can be done ahead of time then chilled until ready to finish cooking.)
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13
Place the loin in the oven for about 45 minutes to 1 hour to complete cooking.
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14
Allow the meat to rest for 30 minutes before slicing.
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15
Slice the meat down the center of the incision to expose the filling and once to the side of the incision.
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16
Continue to slice the meat making cuts at the incision and then to the side in order to control the portion sizes and to expose the filling.
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17
For the sweet potato puree:
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18
Preheat oven to 350 degrees F.
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19
Wash and prick each yam with a knife or fork.
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20
Coat each yam with oil and place them on a sheet pan.
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21
Place them in the oven and until tender, approximately 30 minutes.
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22
Remove them from the oven and allow to cool.
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23
Remove the skins of the yams and discard.
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24
Place the yams in a large pot with the butter and cream.
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25
Using a potato masher, smash the yams until smooth.
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26
Heat over medium to low heat and season with salt and lime juice.
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27
For the molasses gastrique:
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28
Bring the molasses and sherry vinegar to a simmer in a small sauce pot.
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29
Allow the mixture to simmer for 5 minutes them remove it from the heat and allow to cool.
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30
Stir in the lemon juice.
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31
For the radicchio:
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32
Core the heads of radicchio and separate the leaves to make decorative cups.
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33
If the leaves are too large, cut them in half.
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34
Place the leaves in ice water until service.
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35
To assemble:
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36
On a large serving platter, place dollops of the sweet potato puree in the shell of a radicchio leaf.
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37
Place 1 slice of the pork loin on top of the sweet potato puree.
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38
Finish the plate by spooning some of the gastrique over the meat.
