A Sensational Stuffed Pork Loin

chefjeanpierre.com

Jane Lowes Ciordas

subheading: For the Pork Loin:

1 boneless Pork Loin, approximately 2.5 pounds (1134g)

10 to 12 slices of Bacon 250g

Salt and Black Pepper to taste

1 teaspoon 5g Freshly ground Black Pepper

1 teaspoon 5g Dried Herbes de Provence

2 cups of Sausage Mousse (see recipe below)

subheading: For the Sausage Mousse:

2 tablespoons Butter

2 large Shallots, finely chopped

1 tablespoon 10g Dried Cherries

1 tablespoon 10g Dried Cranberries

1 teaspoon 5g Fresh Thyme Leaves, chopped

1 teaspoon 5g Garlic, minced

¾ pound 340g Spicy Italian Sausage (or Ground Pork)

2 large Egg Whites

2 tablespoons 30ml Heavy Cream

1 tablespoon 15ml Cognac or Bourbon (optional)

Directions at chefjeanpierre.com

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