Herb Crusted Pork Loin

This is a great Hot Recipe for those cool nights!

Herb Crusted Pork Loin with Zesty Port Wine Demi-Glace

Boneless Pork Loin 2 #
Baby Spinach 2 #
Razing Cane Garlic Relish 1 – 10.5 oz Jar
Baby Bella Mushrooms 1 # Sliced Thin
Shredded Parmesan Cheese 2 Cups
Shallot 1 EA. Diced Fine
Extra Virgin Olive Oil 2 Tablespoons
White Wine ½ cup
Seasoned Flour 1 cup (season with 1 tsp smoked sea salt, 1 Tablespoon Fresh ground pepper)
Italian Style Bread Crumbs 2 cups
Fresh Rosemary 1 Tablespoon Diced Fine
Fresh Thyme 1 Tablespoon Diced fine
Montreal Steak Seasoning 2 Tablespoons
Eggs (Large) 2 Beaten
Butcher Twine

Procedure :

1. Heat Olive oil in a medium size sauté pan over medium heat, Add shallot and sauté 1 minute- caution do not burn shallot!
2. Add sliced mushrooms and sauté 2 minutes, add white wine and simmer for 2 minutes
3. Add spinach and sauté until wilted
4. Remove from heat and place into a mixing bowl; add 1 cup Parmesan Cheese and mix well.
5. Place Pork Loin onto a cutting board and with a sharp knife place a ¼ deep slice length wise into the pork
6. Then slice the pork loin in a circular motion so as to end up with a large flat piece of meat ¼ thick
7. Spread the flattened pork with the Razing Cane Garlic Relish so as to cover the whole side
8. Spread the Spinach/mushroom mixture over the Garlic Relish
9. Roll the Pork Loin back to its original shape
10. Tie off each end and middle of loin with the butcher twine being careful not to tie too tightly.
11. Mix Bread crumbs, remaining parmesan cheese, Rosemary, thyme and Montreal seasoning
12. Roll the Stuffed Pork Loin in the seasoned flour
13. Brush with beaten egg
14. Roll egg coated loin in the Bread Crumb mixture
15. Place stuffed pork loin seam side down in a glass baking dish and bake in a preheated 375 degree oven until you reach an internal temperate of 160 degrees.
16. Let stand for 15 minutes when removed from oven and slice ¼ slices – Note: Remove butchers twine before slicing. Serve with Zesty Port Wine Demi

Port Wine Demi-Glace

Port Wine 2 cups
Red Wine Vinegar 2 cups
Demi Glace 1 cup Thicken Brown Stock
Fresh Rosemary 1 Sprig
Fresh Thyme 1 Sprig
Papa Jack’s Buffalo Hot Sauce 1 Tablespoon

Procedure :

1. Place Port Wine, Red Wine Vinegar, Rosemary and Thyme in a sauce pan and reduce by 2/3rds, remove herb sprigs and discard

2. Add Brown Stock (Demi Glace) and Papa Jack’s Buffalo Hot Sauce

3. Serve with Herb Crusted Pork Loin

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