• 4-5 lb pork loin
• 3 large garlic cloves
• 2 shallots, quartered
• 3 tablespoons olive oil
• 2 tablespoons fresh rosemary
• 2 tablepoons coarse kosher salt
• 1 tablespoon ground black pepper

Ingredients 4-5 lb pork loin
For the Rub

3 large garlic cloves

2 shallots, quartered

3 tablespoons, olive oil

2 tablespoons fresh rosemary

2 tablepoons coarse kosher salt

1 tablespoon ground black pepper

Chop garlic and quartered shallots in a mini processor. Scrape down the bowl. Add next 5 ingredients and blend until paste forms.

Ingredients For the Stuffing
2 cups corn bread

1 small chopped onion

2 stalks celery

1 Golden Delicious apple, peeled, cored & chopped

½ cup chopped walnuts

1 teaspoon fresh thyme

1 tablespoon fresh chopped parsley

Salt & pepper to taste

Ingredients Mushroom Demiglace
3 tablespoons unsalted butter

3 tablespoons minced shallots

1-2 teaspoons cracked black peppercorns

1/4 teaspoon dried thyme leaves

1/4 cup hearty red wine

3/4 cup Madeira

1.5 ounces Demi-glace

1/4 cup heavy cream

2 tablespoons finely chopped flat leaf parsley

1/4 cup hot water as needed

½ to 1 pound of a mixture of various “exotic” mushrooms

Instructions For the Demiglace
Melt 2 tablespoons butter in small saucepan. Add shallots and saute over medium heat until translucent. Add peppercorns, thyme and wine. Bring to a boil and reduce by half. Pour in Madeira and bring to a boil. Add the demi-glace, whisking until dissolved, then whisk in heavy cream. Pour through a fine strainer into a clean pot pressing to extract as much liquid as possible. Stir in parsley. If the sauce is too thick, add hot water as needed. Saute the mushrooms in 1 tablespoon butter and add to the sauce

Instructions For the loin
Saute onion and celery in pan, when translucent, add the apple, turn off heat and set a side.
Lay the pork loin at side down and with a sharp knife, cut length wise and slowly unroll.
To the onion, celery and apple mixture, add the cornbread and other ingredients, toss and spread on the loin. Roll the meat up and secure with kitchen twine. Coat the meat with the rub and let sit for 3-4 hours or overnight in the refrigerator. Roast at 350 degrees for 1 1/4 to 1 ½ hours or until it reached 165 degrees. Slice and serve with mushroom demiglace.