Stuffed pork loin with onion compote

Portions : 8

Preparation time: 30 minutes

Cooking time: 45 to 60 minutes

Ingredients

• 1 Québec sirloin, 3.5 lb (approx. 1.5 kg)
• 125 ml (1/2 cup) pecans, crushed
• 125 ml (1/2 cup) shallots, chopped
• 125 ml (1/2 cup) dried apricots, chopped
• 2 garlic cloves, chopped
• 15 ml (1 tbsp.) dried oregano
• 125 ml (1/2 cup) sharp cheddar, grated
• 8 to 12 slices Quebec bacon
• Salt and pepper to taste

Onion compote

• 4 onions, thinly sliced
• 30 ml (2 tbsp.) butter
• 60 ml (4 tbsp.) whisky (optional)
• 30 ml (2 tbsp.) soy sauce
• 4 garlic cloves, minced
• 2 thyme sprigs, leaves removed
• 60 ml (4 tbsp.) maple syrup
• 250 ml (1 cup) 35% cooking cream (optional, to make a sauce)
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, on convection, to 190°C (375°F).
2. Using a long knife, score the center of the loin from edge to edge, creating a cavity for stuffing.
3. In a bowl, combine pecans, shallots, apricots, garlic, oregano and cheddar cheese.
4. Insert as much of this mixture as possible into the pork loin.
5. On a work surface, spread bacon slices, overlapping slightly.
6. At one end of the bacon, place the pork loin, then roll up to wrap the loin in the bacon.
7. Place the pork loin in a roasting pan and bake for 45 to 60 minutes, until the internal temperature of the meat reaches 71°C (160°F).
8. If the bacon is not yet fully colored, broil for a few minutes.
9. Meanwhile, in a hot skillet, sauté onions in butter for 5 minutes.
10. Deglaze with whisky, add soy sauce, garlic, thyme, maple syrup and simmer over low heat for 15 minutes. Check seasoning.
11. Remove the loin from the oven, wrap in aluminum foil and let rest for 10 minutes.
12. Serve the onion compote as is, or with 35% cream to make a creamy sauce.
13. Serve pork with onion compote, mashed potatoes and green beans.