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1/4 cup olive oil
1 large shallot, peeled and chopped
1/2 cup celery, peeled and chopped
1/2 lb. assorted mushrooms, cleaned and chopped
1 1/2 c. country bread, cubed and toasted
1 – 1 1/2 cups stock (mushroom, chicken or pork)
1/4 cup each fresh thyme and sage, chopped
1/2 cup hazelnuts, roasted (but not salted)
Sea salt (fine and coarse) and pepper

1 4-lb pork loin
Olive oil to rub on pork
You will also need:
Large roasting pan
Large mixing bowl
Large sauté pan

Preheat the oven to 425oF.

Saute the scallions and the celery in the olive oil over medium heat until translucent. Add the mushrooms and cook for about 3-4 minutes until they soften.

Place the toasted country bread cubes into a mixing bowl. Add the sautéed vegetables and any drips of olive oil in the pan. Add the chopped hazelnuts. Slowly pour in the stock, mixing the ingredients well, until the bread is moist and the stuffing holds together easily. You may not need all of the stock. Add 1/2 of the chopped herbs.

Chop the hazelnuts and add to the stuffing mixture.

Salt and pepper the stuffing to taste using the fine-grained salt.

Rub the pork loins with olive oil to coat, then rub with coarse sea salt (preferably sel gris). Rub with the remaining herbs. Sprinkle with pepper.

Cut a slit down the length of the roast about 3/4 way through, being careful not to cut all the way to the ends (this forms a pocket). Put the stuffing mixture into the pockets until the roast is slightly overflowing with stuffing. Tie the roast with the twine to hold it together.

Place the pork loin in the pan and roast for about an hour, until both the pork and the stuffing are cooked thoroughly. They should register at least 170oF on a meat thermometer.

Remove from the oven when done and let stand for at least 15 minutes before serving.

Serves 6-8 people.

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