Canal District

Stuffed Pork Loin

WorcesterScene by
Tuesday, June 14th, 2011 at 7:16 am

In homage to Southern cuisine, the Stuffed Pork Loin at 86 Winter on Water Street adds an elegant flare to an American meal. The center cut pork loin was cooked to perfection and topped, not stuffed, with a floury, crumbly, cornbread of equal size to the pork loin it rested upon. Topping both the cornbread and pork loin was a slice of jalépeno pepperjack cheese that infused the contrasting flavors of the cornbread and meat. Helping to bring closure to the array of flavors, a homemade bourbon barb-b-que sauce, with a slight tang of marinara, acted as a base. Accompanying the main dish were thin sliced potatoes with an incredible cheese sauce and green beans with a familiar garlic and pepper flavor that left a pleasant aftertaste.

The portions of this meal were hearty and each side dish played an integral antagonist to the main course as their flavors competed for attention. The synergy of the textures and contrasting flavors played beautifully together to create a worthwhile meal.

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