Pesto Stuffed Pork Loin with Balsamic Red Wine Sauce

This is a great recipe for company or for a special occasion but easy enough for a weeknight dinner.  Look for pork loin, not tenderloin.  You can find the kitchen bouquet seasoning by the worcestershire  sauce at the grocery store.  I looked at every grocery store for kitchen twine and then ended up getting it at Ace Hardware of all places.  You can find shallots in the produce section most likely near the garlic and onions.  Don't worry if some of the pesto comes out when you are tying the pork together.  It happens to the best of us.  Also, take your time on the sauce.  Keep it at a low simmer and it will reduce into a lovely sauce.  This dish is sure to impress!

For the Pesto:
1 cup packed fresh basil
1 cup packed spinach or arugula
1/4 cup freshly grated Parmesan cheese
1/4 cup pine nuts, toasted
1 garlic clove, quartered
1 TBSP olive oil
1 TBSP balsamic vinegar
1/4 tsp salt
water as needed to thin

For the Pork:
1 pork loin, 4-5 lbs
2 TBSP extra virgin olive oil
3 cloves garlic minced
1/4 tsp dried thyme
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Kitchen Bouquet seasoning

Sauce:
olive oil
1 shallot minced
1 garlic clove, minced
2 cups red wine
1 cup balsamic vinegar
2 TBSP cold butter, cut into pieces
salt and pepper to taste
chopped fresh parsley, for garnish

Make the pesto:  Place the basil, spinach, Parmesan, toasted pine nuts, garlic, olive oil, vinegar and salt and pulse until smooth.

Add water 1 TBSP at a time and process until the mixture looks like the picture below.  Set aside.

 Make the pork:  Preheat the oven to 375 degrees. Line a sheet pan or baking dish with foil.  Lay your pork out onto a work surface.  Make a large lengthwise slit into the roast, almost cutting it in half.  Open up the roast and lay it out flat with the cut side up.  Spread as much pesto as you think the pork will hold.  You may not use all of the pesto.

My pork loin was already cut in half :(

Close the pork gently so as not to squeeze out the pesto.  Tie the pork with kitchen twine.

 Mix the olive oil, minced garlic, thyme, salt and pepper in a bowl then brush onto the pork all over.  Then brush the loin with kitchen bouquet seasoning.

 Place the roast into the prepared pan and roast for 1 hour or longer until the temperature is 150 degrees.  Let the juices redistribute into the meat by letting it sit for 15 minutes before carving.  Don't forget to cut the kitchen twine off.

Make the Sauce:   Place a saute pan over medium heat.  Add enough olive oil to cover the pan.  Add the shallots and saute for 2 minutes.

Chopped Shallot

Add the garlic and saute for 1 additional minute.  Add the red wine and let it simmer until you have about 1 cup of liquid in the pan.  Add the balsamic vinegar.  Let it simmer and reduce to about 3/4 cup.

Be patient it can take about 15-20 minutes to reduce.  Just before serving, reheat the sauce and whisk in the cold butter.  Add salt and pepper to taste.

Finished sauce.

To serve cut the roast into 1/2 inch slices and arrange on a serving platter.   Drizzle on the sauce or serve on the side.  Garnish with fresh parsley.