Pork Loin Stuffed with French Prunes and Pecans

Preparation

To make the stuffing, in a small saucepan over medium high heat, bring the prunes, red wine, cloves, star anise and a pinch of salt to a boil and turn off the heat, allow to steep for 20 minutes. Dice two slices of the bacon. In a large sauté pan, over medium heat, saute the bacon in the olive oil until lightly browned and just barely crisp. Add the leeks, celery and onion. Season with salt and pepper and cook until the vegetables are translucent, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the prune and wine mixture, thyme, and rosemary and cook until the liquid has been reduced to almost dry. Stir in the butter and allow to emulsify into the stuffing. Fold in the pecans, taste and adjust the seasoning. Allow stuffing to cool completely.

To stuff the pork loin, use a long, thin slicing knife to cut a 1-inch slit in the center of the loin working from either side towards the middle. Push a French rolling pin or the handle of a thick wooden spoon through the hole to make sure the pocket is connected and uniform in size. Push prune filling into pocket using your finger and the rolling pin to insure it is evenly stuffed from end to end. Cut the remaining slice of bacon in half and press against the exposed filling on each end of the roast. Use butchers’ twine to tie the roast lengthwise twice to secure the bacon and to keep the filling from oozing out. Truss roast with butchers twine every inch.

Preheat oven to 425˚F. Set pork loin on a roasting pan with a resting rack. Roast for 10-15 minutes, reduce temperature to 350°F. and cook for 30-40 minutes until the internal temperature of the meat (not the filling) reaches 130˚F. Allow to rest for 20 minutes. Remove butchers’ twine and slice into ¾ inch slices.

Enjoy with a glass of Cakebread Cellars Apple Barn Pinot Noir.