Stuffed Pork Loin Rate this article: 4.3 1442 Print Yield: Prep Time: Cooking Time: Ingredients: Pork: 1/2 cup (125 mL) chopped double-smoked Ontario bacon OR 1/4-inch (5 mm) diced double-smoked Ontario pork loin, diced 1 cup (250 mL) chopped leeks 1 cup (250 mL) chopped, peeled and cored apples 1/2 cup (125 mL) chopped celery 1/2 cup (125 mL) chopped mushrooms (cremini or button) 1 Tbsp (15 mL) chopped fresh thyme 1 tsp (5 mL) salt, divided 1 tsp (5 mL) cracked black pepper, divided 1/2 cup (125 mL) fresh or dried bread crumbs 1/4 cup (60 mL) chopped fresh parsley 3 lb (1.5 kg) Ontario pork double loin Sauce: 2 Tbsp (30 mL) butter, divided 1/2 cup (125 mL) diced shallots 1/2 tsp (2 mL) chopped fresh thyme 1 cup (250 mL) port 1 cup (250 mL) chicken broth Cooking Instructions: Preheat oven to 350°F (180°C). In a large skillet on medium heat, cook bacon until browned, transfer to plate. Drain all but 1 Tbsp (15 mL) of rendered fat from the pan. Add leeks, apples, celery, mushrooms, thyme, half of the salt and pepper; cooking until tender and golden, about 8 minutes. Let cool and toss with bread crumbs, bacon and parsley. Place filling in the centre of a double loin; tie to secure. Sprinkle pork with remaining salt and pepper and place in roasting pan. Place roasting pan in the centre of the oven until the roast is cooked through, about 75 minutes. Let rest, tented with foil, for 10 minutes before slicing. Sauce: In skillet over medium high heat, melt half of the butter; cook shallots and thyme until tender and starting to brown, about 5 minutes. Pour in port and cook until reduced by half. Pour in chicken broth and cook for 5 minutes. Remove pan from heat, add remaining butter and stir until melted (it will thicken and bind the sauce). Serve with sliced pork roast. Sweet and Soy Pork Tenderloin Roast Pork Loin with Portobello Mushrooms and Tarragon