Stuffed Pork Loin
Tender Ontario pork loin wraps around a stuffing of double smoked Ontario bacon, fresh apples, mushrooms and leeks in this delectable dinner roast. Easy to prepare and quick to cook, this dish is perfect for entertaining and will have guests marveling at your culinary prowess.
Preheat oven to 350°F (180°C).
In a large skillet on medium heat, cook bacon until browned, transfer to plate. Drain all but 1 tbsp (15 mL) of rendered fat from the pan. Add leeks, apples, celery, mushrooms, thyme, half of the salt and pepper; cooking until tender and golden, about 8 minutes. Let cool and toss with bread crumbs, bacon and parsley.
Place filling in the centre of a double loin; tie to secure. Sprinkle pork with remaining salt and pepper and place in roasting pan.
Place roasting pan in the centre of the oven until the roast is cooked through, about 75 minutes. Let rest, tented with foil, for 10 minutes before slicing.
In skillet over medium high heat, melt half of the butter; cook shallots and thyme until tender and starting to brown, about 5 minutes. Pour in Port and cook until reduced by half. Pour in chicken broth and cook for 5 minutes. Remove pan from heat, add remaining butter and stir until melted (it will thicken and bind the sauce). Serve with sliced pork roast.
Makes 8 to 10 servings
If you do not have Port, substitute with a sweet red wine.
Suggested wine pairing: Southbrook Triomphe Chardonnay, Courtesy of Wines of Ontario & Mark Moffat Sommelier, Dine N Vines
Recent Recipes
Ingredients
Directions
Preheat oven to 350°F (180°C).
In a large skillet on medium heat, cook bacon until browned, transfer to plate. Drain all but 1 tbsp (15 mL) of rendered fat from the pan. Add leeks, apples, celery, mushrooms, thyme, half of the salt and pepper; cooking until tender and golden, about 8 minutes. Let cool and toss with bread crumbs, bacon and parsley.
Place filling in the centre of a double loin; tie to secure. Sprinkle pork with remaining salt and pepper and place in roasting pan.
Place roasting pan in the centre of the oven until the roast is cooked through, about 75 minutes. Let rest, tented with foil, for 10 minutes before slicing.
In skillet over medium high heat, melt half of the butter; cook shallots and thyme until tender and starting to brown, about 5 minutes. Pour in Port and cook until reduced by half. Pour in chicken broth and cook for 5 minutes. Remove pan from heat, add remaining butter and stir until melted (it will thicken and bind the sauce). Serve with sliced pork roast.
Makes 8 to 10 servings
If you do not have Port, substitute with a sweet red wine.
Suggested wine pairing: Southbrook Triomphe Chardonnay, Courtesy of Wines of Ontario & Mark Moffat Sommelier, Dine N Vines