Stephencooks

Stuffed Pork Roast with Balsamic Reduction Sauce

3 T shallots, minced
1 medium onion, chopped
4 cloves garlic, minced
3 cups crusty French bread, pulled apart into rough 1/2" pieces
8 oz pork sausage
3 ribs celery, chopped
1-1/2 T fennel seed, crushed
1 cup parsley, minced
3 T fresh rosemary, minced
2 T fresh thyme, minced
2 thin slices pancetta, chopped
salt, hot sauce, to taste
3-1/2 lb. pork loin roast, boned, rolled and tied
2 C white wine

Sauté the shallots, onion and garlic in some olive oil about 5 minutes on medium-high heat, stirring. Add the bread, sausage, celery, fennel seed, parsley, rosemary, thyme and pancetta and cook uncovered, stirring occasionally, until the sausage has browned, about 10 or 15 minutes. Season with salt and pepper.

Untie the roast and unroll on a board. Salt the meat and spread the stuffing over the surface. Reroll and tie. Salt and place in a lightly oiled roasting pan. Pour in the wine and roast 30 minutes in a preheated 425º oven. Lower heat to 350º and roast until the internal temperature is 150º, which will take an hour to an hour and a half. Baste occasionally. Remove from oven, cover with foil  and allow to rest ten minutes. Deglaze pan with a half-cup of water and reserve pan juices for another use.

To make the balsamic reduction sauce: reduce 1-1/4 C of top quality balsamic vinegar by 2/3. Add 3 tablespoons of butter, cut in small chunks. Stir in each chunk until it has melted completely before adding the next chunk.