Roast Pork Loin With Artichokes

• 2 jars (10 oz each) artichoke hearts in oil, drained, oil reserved, chopped
• 2 cloves garlic. finely chopped
• 4 sprigs fresh thyme, chopped
• 1/4 cup creme fraiche
• 1/2 cup grated Parmesan cheese
• 1 None boneless pork loin roast (2 1/2 to 3 lbs)
• 2 stems fresh flat-leaf parsley, coarsely chopped
• 10 slices bacon
• 2 cups vegetable stock
• 2 tbsp cornstarch

1. Preheat the oven to 400u0b0F. Heat a medium skillet on medium heat. Add the artichokes, garlic and thyme and saute for 3 mins. Season with salt and black pepper. Transfer to a bowl. Stir in the creme fraiche and Parmesan cheese.
2. Place the pork roast on a work surface. Cut in half lengthwise without cutting all the way through. Open pork roast and spread with the artichoke mixture, leaving a 1/2-inch margin border the edges. Sprinkle with the parsley. Roll up tightly and wrap the bacon slices around it. Tie with kitchen string. Place in a roasting pan. Brush with 2-3 tbsp artichoke oil. Add the stock to the roasting pan.
3. Roast for 30 mins, basting 2 or 3 times. Reduce the oven temperature to 350u0b0F and roast for 30 mins. Remove roast from the pan. Cover with foil and let stand for 15 mins. Mix cornstarch with 2 tbsp water until smooth. Stir into the drippings in the pan. Bring to boil on medium heat. Boil 1-2 mins or until thickened. Season with salt and black pepper. Slice pork roast and serve with gravy.

oil, garlic, thyme, crueme fraueeche, parmesan cheese, pork loin, parsley, bacon, vegetable stock, cornstarch

Taken from recipes-plus.com/api/v2.0/recipes/22858 (may not work)