ROAST LOIN OF PORK WITH APRICOT STUFFING AND MAPLE

Ingredients :

4 lb 8 oz (2 k) boneless roast loin of pork

Salt

Pepper

Sage

Brandy or Sherry

Glaze:

½ cup oil

½ cup onion, finely chopped

1 cup maple syrup

½ cup cider vinegar

Pepper

Salt

1 tablespoon Dijon mustard

Stuffing:

10 ½ oz (300 g) dried apricots, chopped, marinated in sherry

10 spinach leaves blanched, no stems (enough for covering pork)

Maple Sauce:

1 onion, finely chopped

½ cup sherry

1 tablespoon butter

1 tablespoon flour

½ cup dry white wine

1 tablespoon Dijon mustard

½ to 1 cup beef stock

¼ cup maple syrup

2 cooking apples, shredded

Preparation:

Trim pork from excess fat and with a knife slit the pork in half, not cutting completely through the meat. Open and cover with a sheet of plastic wrap. With a meat pounder, flatten it to an even 1 ½ inch (2 cm) thickness. It will resemble a rectangle.

Season well with salt, pepper, sage and sprinkle with cognac.

Glaze:
In a medium size bowl, combine glaze ingredients. Transfer to a pan and bring to a boil for 20 minutes.

Stuffing:
Cover the pork meat with blanched spinach leaves. Drain apricots and arrange them on top. Roll up pork loin and tie it with a string.

Bake in hot oven 200 °F (400 °C) for 1 hour. Remove from oven and allow to cool.

Cut in slices. If the pork is prepared the day before, keep refrigerated with the glaze.

Maple Sauce:
Sauté onion with apple in butter. Once cooked add flour and stir. Add wine and sherry. Reduce. Add mustard, maple syrup and beef stock. Boil for a few minutes. Force sauce through a strainer if desired.

Optional: Before serving stir in ¼ cup cream.

6 servings

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