(April 1, 2022) Tempestuous winds pirouette to a magnificent performance as another cold front sweeps through the Eastern Shore.

Swirls of accolades spiral to a path of glorious celebrations. Jack Frost beams in delectable delight; but take heed my friend for spring is around the corner.

It will not be long before my fireplace takes an extended nap. I will miss the crescendos and diminuendos of the crackling wood and the smoky aroma that permeates my being.

The cozy warmth allows a tide of serenity to pervade my thoughts of wonder. Images of mother and nanny preparing a pork roast and sauerkraut come to my mind. Salting a piece of meat is a simple task, but the recollections are priceless.

I have to admit the idea of pork sounds yummy, but a modern twist is necessary to satisfy my artistic whim. A pork roulade with an apple, raisin and walnut stuffing and a port and fig glaze sounds divine.

Stuffing a pork loin does not only add flavor but also makes a stunning presentation. Following is a brief review on how to prep a pork loin for a roulade.

First and foremost, brine the pork in one quart of water and one-eighth cup of salt for 12 hours. This step will ensure a moist, succulent loin.

The next issue at hand is how to stuff the pork? The easiest option is to cut the cylinder of meat lengthwise so it opens up like a book, add the stuffing, and close it.

Another way to stuff the loin is to make a hole in the middle of the pork, creating a sort of tube and fill the area with the stuffing.

Spiral cuts are the most impressive and are the best option to showcase the meat along with the stuffing. It is imperative to have a sharp knife, and preferably one that is the actual length of the pork loin.

Place the loin, fat side down, on the cutting board so it is perpendicular to you. If you are right-handed, place your left hand on top of the meat. Apply a little pressure as you cut the pork from the top to the bottom.

The thickness of the pork should be about one-half to two-thirds of an inch. Gently pull back the top flap and continue cutting. Continue this process until the pork is completely butterflied.

Using a meat tenderizer or the flat side of a small pan, pound the loin to even out the thickness of the pork. A light coating of salt and pepper is applied at this time.

Spread the stuffing over the entire surface, leaving a one-and-a-half-inch border on all four sides. Using the back of a spoon, even out the stuffing.

Gently roll the roulade, and tie it with cooking twine. Trussing the meat keeps filling intact and helps the meat hold its shape.

In closing, cooking is about making choices that you feel comfortable with. The following recipe is based on the spiral cut, but can be easily adapted to the other styles.

Remember, the element of surprise is key to successful entertaining. A pork roulade with an apple, raisin and walnut stuffing and a port and fig glaze is a delicious, stunning main course that is sure to get the attention of your guests. Enjoy!

1. Combine pork, salt and water in a 2-gallon plastic bag. Place filled bag in a large bowl to prevent leakage. Brine for 12 hours in the refrigerator.

12 dried mission figs, stems removed and quartered

1. In a heavy medium saucepan, combine all the ingredients. Lightly boil over medium-high heat until reduced by half. Transfer the port mixture to a blender and puree until smooth. If the glaze is not thick enough, reheat with a slurry to thicken it.

1 medium yellow onion, finely chopped

1 ¾ cups Granny Smith apples, peeled, cored, and chopped

¼ teaspoon each dried thyme, dried crushed rosemary

kosher salt and freshly ground black pepper to taste

1. In a large pan, warm olive oil and 3 tablespoons butter over medium-low heat. Add the garlic and onions, and sauté for 5 minutes. Add apples, raisins, walnuts, thyme, rosemary, salt and pepper and mix well. Set aside.

3. Rinse the pork loin thoroughly in cold water. Pat dry with paper towels. Butterfly the pork according to the spiral instructions in the article.

4. Spoon the stuffing evenly onto the meat and leave a half-inch border on all sides. Roll the loin and tie it with cooking twine; tie it at intervals so it keeps its shape. Place meat seam side down with the fat side facing up.

5. Generously baste the pork in remaining butter. Place pork in a roasting pan and cook for 30 minutes. Remove meat and baste it with the port and fig glaze. Cook for another 15 minutes or until the pork reaches 145 degrees.

6. Remove the pork loin from the oven and baste it one more time with the glaze. Allow the meat to rest for 10 minutes, slice it, and serve immediately.

Secret Ingredient – Sentiment. “Sentiment is the poetry of the imagination.”

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Sunny. High 52F. NNW winds shifting to ESE at 10 to 15 mph.

Overcast. Slight chance of a rain shower. Low 43F. Winds S at 5 to 10 mph.

Cloudy early with partial sunshine expected late. Slight chance of a rain shower. High 62F. Winds W at 10 to 20 mph.

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