If Vanilla-Scented Halibut was a failure, Polenta-Stuffed Roast Pork Loin with Dried Cherry Sauce was not. I was a bit harried by the time I put the meal on the table and when I finally sat down, I expected the usual disappointment, the usual sense of not being able to enjoy my exertions as much as everyone else, but I’m happy to report, this time, I was very, very wrong. It was that good--fully worthy of the guests we invited, the dining room table, the candlelight and the red wine.
I think it would be pointless for me to post the recipe since, if you haven’t made it, you really need the photos and the excellent instructions from the latest issue of Cuisine at Home. (Cookbooks might fail me, but this magazine never has.)
Making the polenta stuffing is not difficult, but it requires a bit of time early in the day as it has to be chilled. Butterflying the loin, stuffing it and tying it, is as easy as can be, but it helps to have the photos. Whipping up the last-minute cherry sauce with the deglazed pan juices was a bit taxing, but only because that’s precisely when you’re trying to coordinate all the other last minute items as well.
But that’s cooking.
If you’re looking for something scrumptious and festive, if you have the time, and if you are not a vegetarian, try to get your hands on the December 2004 issue of Cuisine at Home. The recipe is not posted on-line, but is worth the cost of a subscription.
9:13:39 AM 
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