Pork Loin with Wild Mushroom-Sage Stuffing
| Yield: | 12 Servings |
| Categories: | Pork |
| 5 | lb | Boneless pork top loin; * see note |
| 1 | Clove garlic; halved | |
| 1 | tb | Olive oil |
| 1/2 | c | Apple brandy |
| 1 1/2 | c | Nonfat chicken broth |
| 1 | ts | Currant jelly |
| 2 | tb | Fresh sage |
| Fesh sage; for garnish | ||
| 3/4 | ts | Thyme |
| 1/2 | ts | Freshly ground pepper |
| 2 | Fresh wild mushrooms; * see note | |
| 1 | tb | Extra virgin olive oil |
| 4 | lg | Shallot; coarsely chopped |
| 8 | Cloves garlic; coarsely chopped | |
| 1 | tb | Unsalted butter |
| 1 1/2 | ts | Freshly ground pepper |
| 1 1/2 | tb | Lemon zest; finely grated |
| Salt; to taste |
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