Pine Nut And Blue Cheese Stuffed Pork Loin With Maple Currant Cream Sauce And Wild Rice

• Approximately a 1 to 1 & 1/2 lb pork loin
• 1-2 tbsp olive oil
• 1/2 cup finely chopped sweet onion
• 1/4 cup finely chopped celery
• 1/4 cup pine nuts, chopped and toasted
• 1/2 to 1 tbsp finely chopped Jalapeno pepper
• 2 tbsp crumbled Danish Mellow Blue cheese (or any blue you wish)
• 1 tbsp of grainy Dijon mustard (whole seeds preferred)
• 1 - 1 & 1/2 tsp minced garlic (or to taste)
• 1 generous drizzle of honey (~ 1 tbsp)
• 1 splash of Rice wine vinegar ( or any wine vinegar)
• 1/4 to 1/2 fine bread crumbs
• 8-10 sprigs of fresh thyme
• 1 cup uncooked Wild and Long Grain Brown rice blend (or either on it's own)
• Sauce
• 1/2 cup of dry white wine
• 1 tbsp honey
• 1 tbsp maple syrup
• 1 tsp of Black Current Jelly
• 1 tbsp wine vinegar
• salt and pepper to taste
• sprinkle of fresh thyme
• 1/4 cup heavy cream (or to taste)

1. 1. Heat oven to 425 degrees celsius.
2. 2. Heat a skillet on med-high and toast the pine nuts to a light golden brown. (Careful, this only takes a quick minute or two!)
3. Remove from skillet and set aside.
4. 3. In the same skillet over medium heat, add the olive oil, then saute the onions, celery and pepper until softened.
5. Add the mustard, nuts, honey, garlic, thyme and vinegar. Cook through a minute or two to combine.
6. Remove from the heat, stir in cheese until melted in.
7. Transfer into a bowl and add bread crumbs, using enough to keep it together.
8. 4.. Cut a 2" long slit across the middle of one end of the pork, to stuff the pork with out opening the sides butterfly style. (Standing the pork on it's end makes this easier.)
9. Work the knife gently to open it all the way down into the pork to create a pocket, being careful not to cut all the way through the other side.
10. Use your fingers to work the stuffing in and to pack it in relatively evenly. Squeeze/pat a bit after to spread it out inside, pat close the entry end with as little stuffing showing as possible.
11. 5. Place pork on baking sheet lined with foil and sprayed with nonstick cooking spray.
12. Cook for 10-15 minutes. Start the rice according to package directions now (20-30m cook time)
13. 6. When time is up, turn heat down to 350 degrees for another 25-30 minutes. You want the pork to end up at 137 degrees, but check many places as the stuffing may interfere with accurate temperatures.
14. 7. Remove from oven when at desired temperature, tent with foil and let sit for another 15 minutes.
15. 8. In a small saucepan, combine all ingredients for the sauce except the cream, bring to a boil and then let reduce by about half. Add any roast drippings.
16. 9. Remove from heat, let cool 3-4 minutes before adding the cream and blue cheese. Stir until melted in fully. Serve drizzled over sliced pork (and rice if you wish!)

pork loin, olive oil, sweet onion, celery, pine nuts, jalapeno pepper, cheese, garlic, generous drizzle, vinegar, bread crumbs, thyme, brown rice, sauce, white wine, honey, maple syrup, current jelly, wine vinegar, salt, thyme, heavy cream

Taken from www.epicurious.com/recipes/member/views/pine-nut-and-blue-cheese-stuffed-pork-loin-with-maple-currant-cream-sauce-and-wild-rice-51722211 (may not work)