Pork Loin with Morel Stuffing

Our friends April and Ryan brought this over for dinner one evening and it was amazing. The loin is packed with the tender and mild morel stuffing. I don't even like mushrooms and I couldn't get enough of this stuffing and would recommend doubling it! Not an easy recipe but the results are so worth it.

1 1/2 ounces small dried morels (about 1 1/2 cups)
2 cups boiling water
2 tablespoons extra-virgin olive oil
1/2 cup chopped shallot
1 garlic clove, minced
3/4 cup fine fresh bread crumbs
1/4 cup chopped fresh parsley leaves (wash and dry before
a 3- to 3 1/2-pound center-cut boneless pork loin (about 3
1/2 inches thick)
2 tablespoons fresh lime juice
2 cups rich veal stock or demiglace

In a small bowl soak morels in boiling water for 30 minutes and transfer with a slotted spoon to paper towels to drain. Pour soaking liquid through a sieve lined with a dampened coffee filter or paper towel into a small saucepan and
simmer until reduced to about 1/3 cup, about 10 minutes. Add one third morels and reserve. Finely chop remaining morels. Morels may be prepared up to this point 1 day ahead and chilled, covered.

Preheat oven to 375F.

In a large skillet heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and saute shallot and garlic until softened. Transfer mixture to a
bowl and stir in chopped morels, bread crumbs, parsley, and salt and pepper to taste. Stuffing may be made 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.

To make a hole for stuffing that runs through center of pork loin, pat loin dry and, beginning in the middle of one end, with a long, thin, sharp knife make a lengthwise incision toward center of loin. Repeat procedure from opposite end of loin (to complete hole running through middle). With handle of wooden spoon or your fingers open up incision to create a 1 1/2-inch wide opening. Working from both ends of loin, pack stuffing into opening, pushing towards center. Season outside of loin with salt and pepper.

In skillet heat remaining 1/2 tablespoon oil over high heat until hot and just about smoking, and brown loin on all sides, about 1 1/2 minutes total. Transfer loin to a
flameproof roasting pan and roast in middle of oven for about 1 hour, or until a meat thermometer inserted in center of meat (but to the side of the stuffing) registers 160F. Transfer loin to a cutting board and let stand 10

While loin is standing, on top of stove add lime juice to roasting pan and deglaze over moderate heat, scraping up brown bits. Add stock or demiglace and reserved morel liquid with morels and simmer sauce, stirring occasionally,
5 minutes.

Slice pork loin and serve with sauce.

Serves 6.

Posted by mo on January 06, 2003 | TrackBack
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