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Stuffed Pork Loin and Onion Compote

1 hour Cook time 30 minutes Prep time 8 servings


Onion compote


In The Oven

  1. Place oven rack in middle position and preheat oven, set to convection, to 375°F (190°C).
  2. Use a long knife to cut a pocket in the centre of the loin, from one end to the other, for stuffing.
  3. In a bowl, combine pecans, shallots, apricots, garlic, oregano and cheddar.
  4. Use your fingers to stuff as much of this mixture as possible into the pork loin.
  5. On a work surface, arrange bacon slices so they overlap slightly.
  6. Lay out pork loin on one end of the bacon slices, then roll to wrap the loin in bacon.
  7. Place loin in a roasting pan and bake for 45–60 minutes or until a thermometer inserted into the meat reads 160°F (71°C).
  8. If the bacon has not completely browned, continue cooking for a few minutes on broil.
  9. Meanwhile, in a hot skillet, sauté onions in butter for 5 minutes.Deglaze with whisky. Add soy sauce, garlic, thyme and maple syrup, then simmer over low heat for 15 minutes. Season to taste.
  10. Remove loin from oven, wrap in foil and let stand for 10 minutes.
  11. Onion compote can be served as is or as a creamy sauce made with 35% cream.
  12. 12. Serve pork with onion compote, mashed potatoes and green beans.

Nutritional value (per portion)

  • 661 calories
  • 44 g of protein
  • 41 g of fat
  • 25 g of carbohydrates
  • 3 g of fibre
  • 15 g of sugar
  • 490 mg of sodium
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