Homegrown Ontario Stuffed Pork Loin

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Sauce: 2 tbsp butter, divided 1/2 cup diced shallots 1/2 tsp chopped fresh thyme 1 cup Port 1 cup chicken broth 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. 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. Makes 8 to 10 servings. *Tip: If you do not have Port, substitute with a sweet red wine. Per Serving: about 320 cal, 27 g pro, 17 g total fat (7 g sat fat), 10 g carb, 1 g fibre, 75 mg chol, 490 mg sodium. %RDI: iron 10%, calcium 4%, vit A 10%, vit C 10% Source: Homegrown Ontario (homegrownontario.ca)

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