Pork loin with dates and aged cheddar
Pork loin with dates and aged cheddar
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  • Comfort food
  • Easy to do
préparation
20minutes
cuisson
35minutes
servings
4 - 6
type of dish
Main course
préparation
20minutes
cuisson
35minutes
servings
4 - 6
type of dish
Main course
Pork loin with dates and aged cheddar
Pork loin with dates and aged cheddar
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  • Comfort food
  • Easy to do
préparation
20minutes
cuisson
35minutes
servings
4 - 6
type of dish
Main course
préparation
20minutes
cuisson
35minutes
servings
4 - 6
type of dish
Main course
ingredient
  • Stuffing
  • 125 mL (1/2 cup) dried dates chopped 15 mL (1 tbsp.)
  • 375 mL (1 1/2 cups) aged cheddar grated
  • 125 mL (1/2 cup) bread crumbs
  • 1 clove garlic minced
  • Salt and ground pepper to taste
  • 1 (about 675 g/1.5 lb.) boneless pork loin
  • Sauce
  • 1 french shallot chopped
  • 15 mL (1 tbsp.) canola oil
  • 75 mL (1/3 cup) red wine
  • 15 mL (1 tbsp.) flour
  • 250 mL (1 cup) beef broth
  • 10 mL (2 tsp.) fresh thyme
  • 15 mL (1 tbsp.) fresh parsley chopped
  • To taste salt and pepper
  • Stuffing
  • 125 mL (1/2 cup) dried dates chopped 15 mL (1 tbsp.)
  • 375 mL (1 1/2 cups) aged cheddar grated
  • 125 mL (1/2 cup) bread crumbs
  • 1 clove garlic minced
  • Salt and ground pepper to taste
  • 1 (about 675 g/1.5 lb.) boneless pork loin
  • Sauce
  • 1 french shallot chopped
  • 15 mL (1 tbsp.) canola oil
  • 75 mL (1/3 cup) red wine
  • 15 mL (1 tbsp.) flour
  • 250 mL (1 cup) beef broth
  • 10 mL (2 tsp.) fresh thyme
  • 15 mL (1 tbsp.) fresh parsley chopped
  • To taste salt and pepper
prep time
  1. Preheat the oven to 200°C (400°F).
  2. Mix together the dates, cheddar, bread cubes, and garlic in a bowl to prepare the stuffing. Season with salt and pepper. Set aside. Cut pork loin in half lengthwise, stopping before the very end. Place stuffing inside, close pork loin and tie with butcher’s twine.
  3. Place pork loin in a baking dish. Bake for 30 to 35 minutes or until meat thermometer reaches 70°C (160°F). In the meantime, heat oil over medium heat in a small saucepan and brown shallot.
  4. Deglaze with red wine and let reduce by half. Sprinkle in flour and combine using a whisk. Add broth and stir until smooth. Bring to a boil and add herbs. Season with salt and pepper. Let simmer until desired consistency is obtained.
  5. When meat is cooked, cover with aluminum foil and let stand for about 10 minutes. Serve with sauce, mashed potatoes, and root vegetables.