STUFFED PORK LOIN WITH PORT WINE SAUCE
Steps:
- Trim any excess fat from the pork roast. Butterfly the roast by cutting horizontally through the center almost to the end, then opening the meat up like a book. If in doubt, ask your butcher to butterfly it for you. The meat should lie flat. In a stock pot large enough to hold the loin combine all brine ingredients in enough water to cover the roast. refrigerate at least 4 hours to overnight. Preheat oven to 350 Degrees In skillet melt butter and saute almonds untill golden. combine almonds, rice, cranberries, and panco. remove loin from brine and rinse and pat dry. Lay out flat fat side down. Spread cheese evenly on loin. Add rice mixture and roll up and tie. Roast until an instant-read thermometer registers 140 to 145°F, about 1 hour and 15 minutes(temperature will rise 5 to 10 degrees as it rests). Transfer pork to a cutting board and let rest 15 to 25 minutes. In a medium saucepan melt 2 tablespoons butter cook the shallot and the garlic over moderately low heat, stirring, until the shallot is softened. wisk in the flour. Add the dry red wine and boil the mixture until it is reduced by half. Add the broth, boil the mixture until it is reduced by one third, and pour the mixture through a fine sieve, pressing hard on the solids. Return to pan and whisk in the Port, simmer the mixture for 1 minute whisking until the sauce is smooth. Simmer the sauce, whisking occasionally, for 2 minutes, whisk into the sauce any juices that have accumulated on the cutting board and the remaining butter. season the sauce with salt and pepper to taste.
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