Brie & Cranberry Stuffed Pork Loin

Ingredients

Stuffing

¼ cup finely chopped dried cranberries

1 oz brandy

¾ cup ricotta cheese

1 small shallot, minced

2 tsp finely chopped fresh thyme

3 oz brie cheese, cut into small piece

salt  & pepper

Roast:

1 2.5 lb boneless, centre cut pork loin roast

3 Tbsp Dijon mustard

salt & pepper

Sauce:

1 Tbsp butter

2 cups sliced cooking onion

¼ cup white wine

3 Tbsp maple syrup

1 cup whipping cream

Directions

For the stuffing, soak the chopped dried cranberries in brandy to plump up. Stir this (including any unabsorbed brandy) into the ricotta and stir in the shallot, thyme, brie, salt & pepper. Preheat the oven to 350 °F. To stuff the roast, insert a thin knife (such as a craving knife) into the eye of one end of the pork loin and carefully cut a small slit all the way through. Rotate the knife to open this up a little, but without cutting through the roast (but don’t worry if you do – you can always tie the roast if needed). Spoon the filling into the pork loin, pressing it in firmly to secure. Rub the surface of the roast with Dijon mustard and season.

Roast the pork for about 50 minutes, until an internal temperature of 150 °F is reached. Rest the roast, loosely covered, for about 10 minutes before carving.

While the pork is roasting, prepare the sauce. Melt the butter in a large sauté pan over medium heat. Add the onions and cook, stirring often, until lightly caramelized, about 20 minutes. Add the wine and maple syrup and simmer until reduce by half (it will turn into a glaze).

Add the cream and return to a simmer and season to taste.

Presented by Michael Olson at the Fairmont Jasper Park Lodge’s “Christmas in November 2014”

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