Eagle Creek’s Pork Loin Stuffed With Spinach and Mission Figs
Chef Chuck Mahoney
A native of Stratford, Connecticut, Executive Chef Chuck Mahoney graduated from the Culinary Institute of America in Hyde Park, New York, with an AOS degree. He is a Certified Executive Chef through The American Culinary Federation and has been a full-time resident of Naples since 1984. Chuck joined Eagle Creek Golf & Country Club in August of 2005 as the Executive Chef. Previously, he was Executive Chef at the Hilton Hotel and Shula’s Steak House. Chef Chuck also owned and operated Trio’s Restaurant in Old Naples for 10 years.
- 1 Boneless Pork loin about 7 lbs.
- 4 Oz Chicken Breast
- 1 Cup Dried Figs Diced
- 12 Oz Spinach Leaves Cleaned
- 2 T Chopped Garlic
- 2 T Chopped Shallots
- 1 T Chopped Fresh Thyme
- 4 Oz Olive Oil
- 2 Egg Whites
- 4 Oz Heavy Cream
For Force Meat:
In a heated sauté pan, add olive oil, shallots and garlic, cook for 2 minutes. Add figs, cook until soft. Deglaze pan with port wine, reduce till about dry. Add 6 Oz spinach wilt. Cool mixture.
Trim ends and excess fat off pork, cut center of loin about 6 lbs. Butterfly and pound out. Grind remaining pork and chicken through ½’ grind into mixing bowl. Add fig mixture, fresh thyme, egg white and cream. Mix together. Run thru grinder at ¼’ into a bowl. Mix more if needed.
Season pork loin with salt & pepper, Add remaining uncooked spinach in a thin layer. Spread pork force meat evenly. Roll up and season without with olive oil, chopped thyme, salt & pepper
Cut pork loin into ½’ tie with butcher twine to retain shape. Place into Vacuum pack bag. Make sure product is completely cooled first.
Cook at 65°C for minimum of 4 hours. This can be cooled and brought back up to temp for advanced cooking.
Remove from packaging. Reserve drippings to make sauce of your preference. Sear pork loin evenly and slice.
