Monday, August 6, 2007

Spinach And Bacon-Stuffed Pork Loin With White Wine And Rosemary Cream Sauce

Spinach And Bacon Stuffed Pork Loin With White Wine Cream Sauce This pork roast is my all time favorite pork roast recipe for entertaining (only because it is too much for just two people). It does go together fast and easy. Just sit back and let the compliments roll!
6 slices bacon, diced
2 shallots, chopped fine
2 cloves garlic, minced
1/4 cup dry white wine
1-10 ounce package spinach, trimmed
1 cup fresh bread crumbs
3 to 4 pound single boneless pork loin
1/2 teasoon salt
1/4 teaspoon freshly ground pepper
White Wine and Rosemary Cream Sauce
2 shallots, finely chopped
1 teaspoon finely minced fresh rosemary
1/2 cup dry white wine
1 cup whipping cream
salt and freshly ground black pepper
Preheat oven to 325 degrees.
In a large frying pan over medium high heat, fry bacon until crisp. Drain off fat. Reduce heat to medium and add shallots and garlic. Saute for 1 minute or until translucent. Add wine and spinach and saute just until wilted. Transfer to bowl and let cool.
Meanwhile place pork with fat side up on a cutting board. Starting at right side and knife parallel with board, cut pork almost in half stopping about one-half inch to left side. *I find at this point it works best for me to roll the roast where the cut is vertical rather than horizontal and I can see the bottom edge that I do not want to cut through. Place the freshly cut sides down on the cutting board. Your roast now looks like two small "humps". Starting from the center cutting toward each outside edge but not all of the way through again, cut each half again stopping about one-half inch from that outside edge. You should be able to flip each cut toward the outside edge giving you one long piece of pork in four "segments" but all attached. If you need to even any thick spots of the roast, lay a piece of waxed paper over the meat and use a mallet, heavy pan or fry pan and pound the meat. Season both sides with salt and pepper.
Spread cooled spinach mixture evenly over over cut side of pork, leaving about 1 inch at one side bare. Starting opposite bare edge, tightly roll up jelly-roll style and tie with kitchen string. Heat clean frying pan over high heat until hot heat until hot. Add roast fat side down, then sear on all sides. Place in roasting pan; set frying pan aside. Roast the pork, uncovered 50 minutes or until meat thermometer reads 155 to 160 degrees and a hint of pink remains in the pork. Place on a cutting board and tent with foil and 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 saute f0r 2 minutes or until soft. Add wine and bring to a boil, stirring. Add cream and boil until slightly reduced and thickened. Season with salt and pepper. Serve slices of roast drizzled with sauce.

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