Spinach & Bacon Stuffed Pork Loin Roast with White Wine and Rosemary Cream Sauce

By á-2421

Ingredients

• ROAST
• 6 slices chopped bacon
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1 pkg. spinach, trimmed
• 1 cup fresh bread crumbs
• 3-4 lb (1.5-2 kg) boneless pork loin roast
• ½ tsp. salt, 1/4 tsp. freshly ground pepper
• Sauce
• 2 shallots, finely chopped
• 1 tsp finely minced, fresh rosemary
• 1/2 cup dry white wine
• 1 cup whipping cream
• salt and pepper

Preparation

Step 1

Preheat oven to 350. In large frying pan over medium high heat, fry bacon until crisp. Drain off fat. Reduce heat and add shallots and garlic. Sauté for 1 minute or until clear. Add wine and spinach and sauté just until wilted. Transfer to bowl and cool completely. Add breadcrumbs. Meanwhile place pork on board fat side up. Cut pork parallel with board in half almost through. Open and pat flat. Starting in centre cut in half on one side to butterfly again but not all the way through. Butterfly again on other side. Lay open. It will look like a fold-out section in a magazine with four segments. Lightly pound with meat mallet to make even thickness. Sprinkle both sides of pork with salt and pepper. Spread cooled spinach mixture evenly over cut side of pork. Tightly roll up and tie with string. Heat pan over high heat till hot. Add roast, fat side down and sear on all sides. Place in roasting pan; set frying pan aside. Roast uncovered for 50 minutes or until only a hint of pink remains. Place on cutting board and tent with foil. Let stand for 10 minutes before slicing. To make sauce, heat reserved frying pan over medium heat, add any juices from roasting pan and bring to a boil. Add shallots and rosemary and sauté for 2 minutes or until soft. Add wine and boil, stirring. Boil until wine is reduced by half. Add cream and boil until slightly reduced and thickened. Add salt and pepper and serve over slices of roast.