Recipe: Pork Loin with Strawberry-Morel Stuffing

Pork Loin with Strawberry-Morel Stuffing
Source: recipe by Vivian Ebert of Crockett, California was a finalist in the 1997 California Strawberry Festival's Berry Off cooking contest.
Servings: 4

1 1/2 oz. dried morel mushrooms (get them in a gourmet shop or a well stocked grocery store)
2 cups boiling water
2 T extra virgin olive oil
1/2 cup chopped shallots
1 clove garlic, minced or pressed
3/4 cup fine bread crumbs
1/2 cup strawberries, finely chopped
1/4 cup fresh parsley leaves, chopped
3 to 3 1/2 pound center-cut boneless pork loin
2 T fresh lime juice
2 cups chicken stock
2 large fresh strawberries for garnish
salt and pepper to taste

In a small bowl, soak morels in boiling hot water for 30 minutes. Trasfer morels with a slotted spoon to a paper towel to drain. Pour morel soaking liquid through a strainer lined with a damp coffee filter or paper towel into a small saucepan and reduce to about 1/3 cup. Add 1/3 of the morels and set aside. Finely chop remaining morels.

Pre-heat oven to 375 F.

In a large skillet heat 1 1/2 tablespoons of oil over medium heat and saut shallots and garlic until softened (about 5 minutes). Transfer mixture to a boil and stir in chopped morels, bread crumbs, strawberries, parsley and salt and pepper.

To make a hole for stuffing that runs through the center of the pork loin take a long thin sharp knife and make a lengthwise cut toward the center of the loin. Repeat the procedure starting from the opposite end of the loin. With the handle of a wooden spoon or your fingers, open up the incision to create a 1 1/2 inch wide opening. Working from both ends of the loin, push stuffing toward the center.

In a skillet heat remaining 1/2 tablspoon of olive oil over high heat until hot. Brown loin on all sides in the oil. Transfer pork loin to a roasting pan and roast in the middle of the oven for about an hour or until a meat thermometer reaches 160 degrees. Transfer loin to a cutting board and let stand for 10 minutes. Add lime juice to roasting pan and de-glaze over moderate heat. Add stock and reserved moel liquid with morels and simmer sauce for about 5 minutes. Slice pork loin and serve with sauce. Slice remaining strawberries and use for garnish.