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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Prep Time
20 mins
Total Time
35 mins
Serves
4 - 6

Ingredients

375 mL
aged cheddar
1 1/2 cups
125 mL
bread crumbs
1/2 cup
1 clove
garlic
1/2 cup
Salt and ground pepper, to taste
1
boneless pork loin (about 675 g/1.5 lb.)
1
french shallot
15 mL
canola oil
1 tbsp.
75 mL
red wine
1/3 cup
15 mL
flour
1 tbsp.
250 mL
beef broth
1 cup
10 mL
fresh thyme
2 tsp.
15 mL
fresh parsley
1 tbsp.
To taste
salt and pepper
1 tbsp.

Preparation

Step 1
Preheat the oven to 200°C (400°F).
Step 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.
Step 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.
Step 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.
Step 5
When meat is cooked, cover with aluminum foil and let stand for about 10 minutes. Serve with sauce, mashed potatoes, and root vegetables.