Stuffed Roasted Pork Loin au Jus

By á-31949

Ingredients

• 6 lbs Pork loin
• 1 Tbl butter
• 2 shallots, sliced
• 1 leek, cut in half and sliced
• 1 cup of figs, each cut into 6 pieces
• 1 1/2 cups chicken stock
• 2 Tbl cooking oil
• 1/2 cup white wine
• 1 carrot, diced
• 2 stalks celery
• 1 onion, diced
• 3 whole cloves garlic

Preparation

Step 1

1. Heat a small pan over med-low heat.
2. Add butter to pan.
3. Add shallots and leeks to pan and sweat until soft.
4. Add figs to pan and 1/2 cup of chicken stock.
5. Simmer until stock is reduced and mixture is pasty.
6. Season.
7. Remove from the pan and cool.
8. Using a long thin knife (like a slicer or boning knife) cut an "+" in the center of the pork loin.
9. Fill the center of pork with the fig mixture.
10. Season outside of pork loin with salt and pepper.
11. Tie roast to keep its shape.
12. Heat a large pan over high heat.
13. Add oil to pan and sear pork until brown.
14. Remove pork from the pan and turn off heat.
15. Add carrot, celery, onion and garlic to the pan and return pork on top of mirepoix.
16. Roast in the oven at 350 degrees until pork reaches an internal temperature of 147 degrees.
17. Remove from the oven and place pork on cutting board to rest.
18. Place pan on the burner and heat over medium heat.
19. Cook veg to brown slightly.
20. Add wine to the pan and simmer for two minutes.
21. Add one cup of chicken stock to the pan and simmer for about 5-10 minutes to reduce stock slightly.
22. Strain.
23. Season.