Tender pork loin wraps around a stuffing of double smoked bacon, fresh SweeTango apples, mushrooms and leeks in this delicious dinner roast. Easy to prepare and quick to cook, this dish is perfect for entertaining and will have guests marveling at your culinary prowess.
Ingredients:
Pork:
1/2 cup (125 mL) chopped double smoked bacon or double smoked pork loin, diced into ¼ inch (5 mm)
cubes
1 cup (250 mL) chopped leeks
1 cup (250 mL) cored and chopped, SweeTango apple
1/2 cup (125 mL) chopped celery
1/2 cup (125 mL) chopped mushrooms (cremini or button)
1 tbsp (15 mL) chopped fresh thyme
1 tsp (5 mL) salt, divided
1 tsp (5 mL) cracked black pepper, divided
1/2 cup (125 mL) fresh or dried bread crumbs
1/4 cup (60 mL) chopped fresh parsley
3 lb (1.5 kg) pork loin roast
Sauce:
2 tbsp (30 mL) butter, divided
1/2 cup (125 mL) diced shallots
1/2 tsp (2.5 mL) chopped fresh thyme
1 cup (250 mL) Port*
1 cup (250 mL) no sodium added chicken broth
Method:
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 (15mL) 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.
Butterfly the pork loin or ask your butcher to do this for you before you bring it home. Place filling in the centre of the loin; tie with string 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 60 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. Add Port and cook until reduced by half. Add 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.
*Tip: If you do not have Port, substitute with a sweet red wine.
Source: sweetango.com
Per Serving: 385 Calories, 16.8 g Total Fat, 6.4 g
Saturated Fat, 0 Trans Fat, 474 mg Sodium,
12.2 g Carbohydrate, 1.1 g Fibre, 4.4 g Sugars, 37.
1 g Protein
