This summer Put Pork on your Fork choose GLV for the recipe for Canadian Pork Loin.  We did have a summer BBQ version but as the fall has crept in we recently did a fall one indoors.  Go to your butcher and have he/she butterfly your pork.  REALLY get to know your local butcher and go regularly.  Don’t go with anything in mind, find out what is new, fresh, on special and interesting and go from there.  We love our local, Pete at Pete’s Meats at 12th and Arbutus.  He stocks awesome local meats, produce and makes amazing sandwiches such as the meatball marinara and short rib to tide you over while you prep and cook your dinner.

Stuffed Canadian Pork Loin 

Ingredients

3 tablespoons olive oil
1 large onion, chopped
1 cup chanterelles or button mushrooms chopped finely
4 fresh sage leaves chopped – we have a ton holler if you ever need!
1 1/2 cups breadcrumbs – any kind is fine
1/2 cup chopped hazelnuts – could use almonds or other nuts
1 med pork sausage casing removed and crumbled – choose your own style but think about the sage
Salt and pepper
1/2 to 1 cup apple cider/juice, plus more if needed (or chicken stock)

1 (3 pound) pork loin roast, butterflied – ASK YOUR BUTCHER TO DO – we use Pete’s Meats on Arbutus

Directions

Preheat oven to 375 F

In a large skillet, heat the olive oil over medium heat. Add the onion, chanterelles/mushrooms and sage. Saute until softened – 10 mins.

Stir in sausage and hazelnuts cook until sausage no longer pink – 5 mins.

Stir in bread crumbs, salt and pepper. Add the apple cider/chicken broth gradually until everything is moistened.

Let the stuffing mixture cool before putting it in the pork loin.

Spoon the stuffing down the pork, horizontally.  Do not overstuff and you may have some left over. Roll the pork over the stuffing, jelly roll style.

Tightly tie the pork roast up with butcher’s twine or use caul fat, or both. Season it with salt and pepper – transfer to a roasting pan.

Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F.

Remove from the oven and let rest for 15 minutes before slicing.  We serve with mushrooms risotto and brussels/carrots or green beans.

Love this with Apple Cider, or a crisp white such as Pinot Blanc or Riesling.