- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 35 mins
- Serves
- 4 - 6
Ingredients
- 375
- aged cheddar
- mL
- 125
- bread crumbs
- mL
- 1
- garlic
- clove
- Salt and ground pepper, to taste
- 1
- boneless pork loin (about 675 g/1.5 lb.)
- 1
- french shallot
- 15
- canola oil
- mL
- 75
- red wine
- mL
- 15
- flour
- mL
- 250
- beef broth
- mL
- 10
- fresh thyme
- mL
- 15
- fresh parsley
- mL
- To taste
- salt and pepper
Preparation
- Step 1
- Preheat the oven to 200°C (400°F).
- Step 2
- Mix together the dates, cheddar, bread cubes, and garlic in a bowl to prepare the stuffing. Season with salt and pepper. Set aside. Cut pork loin in half lengthwise, stopping before the very end. Place stuffing inside, close pork loin and tie with butcher’s twine.
- Step 3
- Place pork loin in a baking dish. Bake for 30 to 35 minutes or until meat thermometer reaches 70°C (160°F). In the meantime, heat oil over medium heat in a small saucepan and brown shallot.
- Step 4
- Deglaze with red wine and let reduce by half. Sprinkle in flour and combine using a whisk. Add broth and stir until smooth. Bring to a boil and add herbs. Season with salt and pepper. Let simmer until desired consistency is obtained.
- Step 5
- When meat is cooked, cover with aluminum foil and let stand for about 10 minutes. Serve with sauce, mashed potatoes, and root vegetables.
