Artichokes and sun-dried tomatoes with lots of garlic – what could be better? This was SO good, you need to try it. The blend of flavors go all the way from sweet to savory to a hint of tangy and everything in between.
Stuffed Pork Loin with Madeira Sauce
Recipe By: Megan
Recipe type: Dinner
Serves: 6
Ingredients
- ½ cup clarified butter
- 2 cloves garlic, minced
- 1 can artichoke hearts, roughly chopped
- ½ cup sun-dried tomatoes, julienned
- ½ cup white wine
- ¾ cup dried bread crumbs
- 3 tablespoons chopped fresh basil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 boneless pork loin about 2 pounds, butterflied
FOR THE SAUCE: - ¾ cup madeira wine
- ¾ cup dry red wine
- 1 cup chicken broth
- 2 parsley sprigs
- 2 rosemary sprigs
- 2 thyme sprigs
- 1 bay leaf
- 2 tablespoons all-purpose flour
- 2 tablespoons butter, melted
Preparation Instructions
- Preparation Instructions
- To make the stuffing, warm the clarified butter in a medium skillet over medium heat. Add the garlic, cook for about 30 seconds and then add the artichoke hearts and sun-dried tomatoes. Cook until the mixture is just heated through, about 4 minutes. Add the wine and cook until it is almost completely evaporated, about 3 minutes. Remove from heat and stir in bread crumbs, basil and salt and pepper, set aside.
- Preheat the oven to 500º.
- Lay the butterflied pork loin out flat and spread the stuffing along the middle of it. Using kitchen twine to bind it fold up the sides so the meat is wrapped around the stuffing. Place it in a roasting pan and sprinkle with salt and pepper.
- Roast for 15 minutes and then reduce the heat to 400º and cook until a thermometer inserted in the center reads 160º, about 40 more minutes.
- While the pork is in the oven you can start the sauce.
- In a small saucepan over medium high heat combine the madeira, red wine, broth, parsley, rosemary, thyme and the bay leaf. Bring to a boil and then reduce heat to medium, simmering until liquid is reduced to about a cup, about 20 minutes. Set aside.
- When the roast is ready remove from the oven. Place on a cutting board or serving platter and place some foil over it.
- Pour the wine mixture into the roasting pan and scrape up all the little brown bits of goodness and then pour it all back into the saucepan. Bring to a simmer and then combine the melted butter and flour in a small bowl. Pour the flour mixture into the sauce and stir until thickened.
- To serve, cut the twine off the pork loin, slice into thick pieces, place on a plate and spoon a little of the madeira sauce over the top.
is a self taught home cook who enjoys cooking healthy and simple foods and delectable desserts for her husband and kids and the frequent last-minute dinner guests her husband shows up with.
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