VIRGINIA THIS MORNING: Kitchen Thyme

HENRICO COUNTY, Va. (WTVR) - A brand new, innovative commercial space that chefs and food enthusiasts can rent out, Kitchen Thyme is located in Henrico County and Owner Melissa Krumbein gives our Jessica Noll a tour and shares the idea and goals behind the unique idea. Click here for more.

Studio artist turned chef, Tim Bereika from Secco Wine Bar shares the secrets behind his newly found, but incredible talents in the kitchen. Tim shares a savory porkloin recipe from inside Kitchen Thyme in Henrico.

Pork Loin Roulade

• Pork Loin 5 lbs.
• Fennel, bulb plus some fronds 1/2 bulb & fronds, chopped
• Yellow Onion, medium 1/2 each, chopped
• Swiss Chard 1.5 Cups, chopped
• Garlic 4 cloves, minced
• Bread (preferably day old) .5 Cups, soaked in milk then wrung dr
• Peanuts, Unsalted .5 Cup
• Sage, fresh 2 Tbsp.
• Rosemary, fresh 2 Tbsp.
• Prunes, dried .5 Cups chopped
• Fennel Seed 1 teaspoon, crushed
• Aleppo Pepper .5 teaspoon
• Kosher Salt as needed
• Black Pepper as needed
• Extra Virgin Olive Oil as needed

1. Preheat the oven to 400 degrees
2. Cut open the pork loin so that it’s about a half an inch thick when laid out.
3. Reserve it in the refrigerator until the stuffing is ready.
4. Add some olive oil to a sauté pan and place it over medium heat.
5. When hot add the onion and fennel and cook gently for about five minutes or until tender.
6. Try not to brown the vegetables.
7. Next, add the fennel seed, fresh sage, rosemary and garlic.
8. Cook for a few minutes, then finish by adding the Swiss chard.
9. Stir the ingredients well and cook only until the chard is wilted, about three or four minutes.
10. Remove the pan from the heat and let the mixture cool off.
11. Add the soaked bread to the onion-fennel mixture, then fold in the chopped peanuts and prunes along with the Aleppo pepper.
12. Season with a fat pinch of kosher salt and some freshly ground black pepper.
13. Place the stuffing in the refrigerator until it’s cold.Once everything is chilled remove the pork loin and stuffing from the fridge.
14. Unroll the loin and season the inside aggressively with kosher salt and ground black pepper.
15. Spread the mixture all over the pork loin leaving a one-inch margin on one of the long edges.
16. Roll the pork loin up lengthwise and toward the edge with the margin.
17. Once the loin is rolled up secure it with butchers twine at two-inch intervals.
18. In a large pan, place enough olive oil to cover the bottom by 1/16 of an inch.
19. Heat the oil until just about smoking.
20. Season the pork loin with salt and pepper, then carefully add it to the pan (If you don’t have a pan large enough, brush the loin with olive oil and season it all over with salt and pepper, then go straight to the oven).
21. Brown the meat on all sides, then transfer the loin to a roasting rack that’s set inside of a pan positioned in the center of the oven.
22. Roast the pork loin until the internal temperature is 150 degrees, which should take about one and a half hours.
23. Baste the loin every half and hour with the juices from the pan.
24. Remove the loin from the oven and let it rest for 20 minutes before slicing it.
25. The final internal temperature should read 155 degree once the pork loin has had a chance to rest.