STUFFED PORK LOIN WITH MADEIRA BUTTER

Ingredients

• 3 tbsp orange juice
• 1 large egg
• 2 cups day-old crustless sourdough bread cubes (1/2 inch)
• 8 dried apricots, quartered
• 8 dried Mission figs or dried golden Calimyrna figs, quartered
• 8 pitted prunes, quartered
• 2 tsp tarragon, crumbled
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 3 lb (1.5 kg) boneless pork loin roast
• Salt and freshly ground pepper*
• Madeira Butter*

Directions

1. Preheat oven to 475°F.
2. To prepare stuffing, whisk together orange juice and egg in a bowl until blended. Add bread cubes, apricots, figs, prunes, tarragon, 1 tsp salt and 1/2 tsp pepper; stir to combine.
3. Using a boning knife, cut a 2 inch hole all the way through the centre of roast. The hole should be cut going lengthwise through the roast. Spoon stuffing into hole, pushing it throughout. Place roast in a roasting pan and sprinkle with additional salt and pepper.
4. Roast for 15 minutes. Reduce oven temperature to 325°F and continue roasting for 35 - 40 minutes or until a meat thermometer registers 160°F when inserted in pork and 165°F when inserted in stuffing.
5. Transfer roast to a platter and cover with foil. Let stand for 15 minutes before carving. Serve drizzled with Madeira Butter.

Ingredients

• 1/2 tsp canola oil
• 3 tbsp chopped shallot
• 10 black peppercorns
• 2 bay leaves
• 1 cup Madeira
• 1/2 cup red wine vinegar
• 1 cup salted butter, chilled and cubed

Yield: Makes about 1 1/2 cups.

Directions

1. Heat oil in a medium non-reactive saucepan over medium heat. Add shallot, peppercorns and bay leaves; sauté until shallot is softened, about 3 minutes. Add Madeira and vinegar; cook, stirring, until liquid is reduced by half.
2. Turn heat off. Gradually add butter, whisking until butter is melted.
3. Strain mixture through a sieve into a bowl; discard solids. Serve immediately.