Pecan, Cream Cheese, Nutmeg Stuffed Pork Loin with a Cherry, Cabernet, Maple Reduction

Pork is Never Boring With This Amazing Stuffing

INGREDIENTS:

2 lb pork loin trimmed

3 ounces cream cheese softened

1 T olive oil

½ C chopped pecans

2 T chopped fresh Italian flat leaf parsley

1 ½ t kosher salt + 1 t black pepper (be generous!)

½ t ground nutmeg

¼ C sour cherry preserves

2/3 C good cabernet sauvignon wine

2 T maple balsamic vinegar

2 T salted butter

2 T of a water/flour roux

METHOD:

• Preheat oven to 425° F.
• Take pork loin, pat it dry, and cut down the center not piercing through, then roll out on each side and cut again with the goal to flatten the pork loin and create an even surface of the loin. Pound out to about ½ inch thickness. Surface area should be about 9 by 12 inches.
• Begin adding the stuffing by slathering the cream cheese evenly over the surface coming short of the edges by about ½ and inch. Drizzle with olive oil and salt and pepper. Sprinkle all over with the pecan pieces. Sprinkle the nutmeg evenly over the surface and then add the parsley. Covering every surface evenly.
• Roll from the small end and keep a tight roll until you can tuck under the other edge and create a log about 9 inches wide and about 4 inches tall. Place seam side down in a baking dish lined with parchment paper. No need to tie it if your roll is snug. Rub with a bit more olive oil and a some salt and pepper.
• Place baking dish with pork in the oven on a middle rack and lower the temperature to 375°F and cook for 28-32 minutes. Or until cooked to medium. It is recommended that pork be cooked to 160°F internal temperature. But I like to keep it a little more pink. Use your judgement.
• While pork is cooking add the wine, cherry preserves, and the maple balsamic to a small saucepan. Bring to boil and then lower to a gentle boil for about 5 minutes until reduced by about a third. Add the butter and mix well. Take off the heat and using a whisk add the flour water mixture just a teaspoon or so at a time, whisking in each drizzle until the sauce is a loose but barely thickened consistency.
• Serve and drizzle with Sauce, garnish with a thyme sprig, and serve alongside carrots as a side.