By Deb Thorlakson
- 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
- 1/2 cup Walla Walla Syrah
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.
Transfer loin to a roasting pan and roast for about 1 hour, or until an instant read thermometer inserted in center of meat but not in the stuffing registers 160°F. Transfer loin to a cutting board and let stand 10 minutes.
Add lime juice to the roasting pan over moderate heat to deglaze the pan. Add stock and reserved morel liquid with morels and simmer sauce, stirring occasionally, 5 minutes or until it is a nice light, sauce consistency. Slice pork loin and serve with the sauce.