The Ultimate Pork Dinner! Stuffed Pork Loin | Chef Jean-Pierre

By Chef Jean-Pierre · 90 min

Ingredients

Instructions

1. Melt the butter in a saucepan over medium heat. Sauté the shallots until translucent, then stir in the dried cherries, dried cranberries and garlic. Turn off the heat and let the garlic infuse for a few minutes, then refrigerate while you make the mousse.
2. Remove the sausage from its casings if needed. In a food processor, blend the sausage, egg whites, cream and cognac (if using) until smooth. Transfer to a bowl, mix in the shallot and fruit mixture, add chopped parsley and mix well.
3. Trim the fat cap from the pork loin, removing as little meat as possible. Cut horizontally about two thirds of the way down, open it like a book, then cut into the thicker side halfway and open that too, aiming for even thickness. Pound between plastic wrap if needed to even it out.
4. Season the inside with salt and pepper. Spread the mousse evenly over the loin, leaving a small border. Roll tightly from one end, using the plastic wrap to help. Tie to secure and refrigerate for 15 to 20 minutes to firm up.
5. Preheat the oven to 375°F (190°C).
6. Wrap the whole roll in bacon slices, tucking the ends underneath. Season with black pepper and Herbes de Provence. Place on a baking sheet or roasting pan.
7. Roast for about 1 to 1½ hours, until the internal temperature reaches 140-145°F (60-63°C).
8. Rest the pork for about 10 minutes before slicing.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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