Valentine’s Day is a day to celebrate love. Whether you celebrate with your significant other, your family or your friends, it is a day to remember how much we love each other. Valentine’s Day also is a day to enjoy a nice meal with those you love. Song & Hearth: A Southern Eatery inside Dollywood’s DreamMore Resort and Spa is one of my favorite places to eat on a normal day and on a special holiday.
For Valentine’s Day, our incredible chefs are preparing an extraordinary meal that includes a number of delicious dishes for a special Valentine’s Day Dinner on Sunday, Feb. 14 from 5-9 p.m.
For more information, the menu or to make reservations, click HERE.
In the video below, Executive Chef Debra Vance shows you how to make Porchetta, a stuffed pork loin.
1 whole pork loin
1 whole pork tenderloin
25 bacon slices (thickly-sliced)
20 cloves roasted garlic, smashed
3 tbsps. minced fennel fronds
Zest from 6 lemons
2 tbsps. olive oil
1 tbsp. crushed red chili flake
2 tbsps. minced Italian parsley
1 tbsp. minced rosemary
Salt and pepper
Slice the pork loin on the fatty side about an inch length wise but not all the way through. Filet it open so it can be stuffed and rolled back up. Season inside and outside generously with kosher salt and pepper.
Mix the lemon zest, garlic, herbs and oil. Rub that mixture on the inside of pork loin.
Place the seasoned pork tenderloin in the middle, and roll the pork loin around the tenderloin tightly.
Take the bacon slices and lay them out on your board. Crisscross the ends so they stay together while cooking. Wrap them around the pork, overlapping slightly.
Take a 4-foot piece of butcher’s twine, and tie the pork in 3/4” sections along the entire length.
Cook at 300 degrees in the oven, slowly rendering the fat of the bacon into the pork loin. Cook until the center reaches an internal temperature of 145 degrees. Check temperature in a few different spots closest to the center.