Pork Loin stuffed with wild mushrooms and cranberry compote
Ingredients1 3- 3 1/2lb Pork loin (cleaned of its silver skin)
2 lb wild mushrooms
1/3 cup cranberry compote
Salt and Pepper to taste.
Put a large skillet on medium to high heat. add some Olive oil and begin cooking down the mushrooms. Cook until soft. Season with S&P While the mushrooms are cooking take a long knife and work it from one end to the other, but don't go all the way thru.** You're making a pocket. remove the mushrooms from the pan and mix with the cranberries. Reheat the skillet and season the pork with Salt and pepper. Begin stuffing the pork with your stuffing. When the pork is full begin searing on one side. When golden brown turn and finish in a 350 º oven. While the pork is cooking away add the rest of the mushrooms and cranberries to the pan you cooked the pork in and begin reducing to make a sauce. Remove from the pork from the oven and let it rest at least 10 mins. DON"T TOUCH IT!!!!!! Slice the pork and then ladle over a little sauce.
This is for the show on 11/05/2005