Shelly's Recipe

ROASTED PORK LOIN WITH MUSHROOM STUFFING AND BURGANDY SAUCE

Category: Roasts/Tenderloins - Pork

4 cups beef stock
4 tbsp. olive oil, divided, plus 1/4 cup
1 onion, finely chopped
5 cloves garlic, finely chopped
1 shallot, finely chopped
1 tsp grated lime zest
1 lb mixed fresh mushrooms, finely chopped
1 cup bread crumbs
1/4 cup parsley, chopped
Salt and pepper
1 (3-4 lb) boneless pork loin
1/2 cup red wine
4 tbsp. butter

In a saucepan, boil stock until reduced by half, to about 2 cups. Set aside. Heat 2 tbsp. olive oil in a skillet. Add onion, garlic, shallot and lime zest. Saute for 5 minutes. Add mushrooms and cook until mixture is golden brown, about 10 minutes. Combine in a large bowl with bread crumbs and 1/4 cup olive oil, stirring well. Add parsley, season with salt and pepper, set aside.

To prepare pork for stuffing: Pat dry the loin. Begin in the middle of one end, with a thin, very sharp knife; make a lengthwise cut toward center of pork. Repeat from the opposite end of pork, to complete a hole running through the middle. With a handle of a wooden spoon or your fingers, open up the cut about 2 inches wide. Working from both ends of the pork, pack stuffing into opening, pushing towards center. Season all sides of pork with salt and pepper. Heat oven to 375 Heat 2 tbsp. olive oil in a large skillet over high heat until hot but not smoking. Brown pork on all sides, about 2 minutes. Transfer to a roasting pan, and roast in oven about 1 hour. Remove pork to cutting board and let stand 10 minutes.

Meanwhile, on top of stove, add burgundy to the roasting pan and deglaze over medium high heat, scraping up any browned bits. Add reduced stock to pan and simmer, stirring occasionally, 5 minutes. Add butter, 1 tbsp. at a time, to sauce, stirring well. Season with salt and pepper. Slice pork and serve with sauce.