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By Deb Thorlakson
Serves 6
2 ounces dried morel mushrooms
2 cups boiling water
2 Tbs olive oil
1/2 cup shallot- minced
1 Tbs garlic- minced
3/4 cup fresh bread crumbs
1/4 cup parsley- finely chopped
Sea Salt and freshly ground black pepper- to taste
3 1/2-pound center-cut boneless pork loin
2 Tbs lime juice
1 cup rich beef stock
Soak morels in boiling water for 30 minutes then remove with a slotted spoon to drain. Pour soaking liquid through a strainer lined with a dampened coffee filter into a small saucepan and simmer until reduced to about 1/3 cup. Add one third morels and reserve. Finely chop remaining morels.
Preheat oven to 375°F
In a sauté pan heat 1 1/2 tablespoons oil over moderate heat and sauté shallots and garlic until soft about 3 minutes, stir in chopped morels, bread crumbs, parsley, salt and pepper.
Beginning in the middle of one end of the loin make a hole for stuffing, use a sharpening steel to make a lengthwise pocket through the center of the loin. Repeat this procedure from opposite end, to complete the hole running through middle of the loin. Continue to work the steel to create a 1 1/2-inch wide opening. Working from both ends of the loin, pack stuffing into opening, pushing towards the center. Season the outside of loin with additional salt and pepper.
In a sauté pan, heat remaining 1/2 tablespoon oil over high heat until very hot, brown loin on all sides, about 3 minutes total.
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