Stuffed Pork Loin

To Make the Stuffing

1. Heat a dutch oven or large oven safe pot to medium.
2. Add in the bacon and cook until crispy, then remove and set aside.
3. In the same skillet, add in the onions and mushrooms, sauté for a few minutes.
4. Add in the garlic. Continue sautéing for another 15 seconds, then stir in the spinach, half the salt and pepper.
5. Once the spinach has wilted, remove from the heat and pour the stuffing into a mixing bowl.
6. Stir in the dijon mustard, maple syrup, pecans and rosemary, then set aside.
7. Preheat your oven to 375°F.

To Slice and Stuff the Pork

1. Take your pork loin and place it on a cutting board with the fat (top) side down. Slice into the pork loin about ½ inch deep, and continue slicing and pulling apart the meat slowly unrolling it. Once you are finished, you should end up with one large flat piece of pork.
2. Using a meat mallet, tenderize both sides of the pork to thin it out slightly and evenly. The more surface area you end up with, the more stuffing you can add that will make for a beautiful presentation once it’s roasted and sliced.
3. Make sure the fat side is facing down, then pour the stuffing over the top. Spread it out into a thin layer, leaving a small border on the right side. This will prevent stuffing from spilling out as you finish rolling it up.
4. Starting from the left side, tightly roll the pork, just as you would with a jelly roll.
5. Turn the stuffed loin so the fat side is facing up and grab your kitchen twine. Tie the twice over one end of the roast and tie a knot on top. You can either repeat the process using individual pieces of twine, or using one consecutive piece, by looping and wrapping until you reach the other side. Run the end under the loin until you end up back at the first knot and tie it at the top. Snip the ends and sprinkle salt and pepper all over the outside.
6. Add the pork loin, along with the olive oil to the same large pot you made the stuffing in. Place it over medium high heat and sear all sides of the loin. Once fully seared, pour half the chicken stock in the pot, cover with an oven-safe lid or aluminum foil and roast it in the oven for about 1 hour or until the temperature reaches 140°F, when checked with an instant read thermometer.
7. After 45 minutes, remove the foil and check the temperature for doneness. Be sue to baste the tops with the juices at least 2-3 times as it’s roasting. If the top is getting too brown, lightly tent with foil and continue cooking.
8. Remove from the oven and baste with the juices. Remove the pork from the pot and place it on a cutting board, leaving the drippings in the pot. Then tent it with foil for 10 minutes, while you make the gravy.

To Make the Gravy

1. Strain the drippings from the pan, then add them along with the butter and remaining chicken stock to a saucepan over medium heat and simmer for 10 minutes. Sprinkle in the xanthan gum while whisking the entire time. Continue to simmer until the gravy has thickened to your liking.
2. Remove the twine from the pork loin and slice into thick slices. Serve with a drizzle of gravy over the tops.