INGREDIENTS

INSTRUCTIONS

* Note for Pork Roast:  You will need two 2 1/2 pound boneless center-cut
pork loins, each about 10 inches long, with a lenghthwise pocket for
stuffing cut in each.
1.  Start by preparing Wild Mushroom-Sage Stuffing. * Note: use any fresh
wild mushrooms such as shitakes, chanterells, etc. Remove stems and wipe
mushroom with a damp cloth to clean. Cut into 1/2 inch pieces and set
aside.
2.  In a large nonstick skillet, heat the olive oil over moderatley low
heat. Add the shallots, garlic and thyme and cook, stirring, until the
shallots soften slightly, about 3 minutes. Increase the heat to moderately
high and stir in the mushrooms. Cover and cook until the mushrooms soften,
5 to 6 minutes.
3. Add the sage, butter, pepper and lemon zest.  Cook, stirring until the
mushrooms give off some of their liquid, 4 to 5 minutes.  Season with salt
and additional pepper, to taste. Transfer the stuffing to a large bowl and
let it cool to room temperature before using. (NOTE: the stuffing can be
made up to one day ahead. Cover and refrigerate.)
4.  Preheat the oven to 350.  Rub the surface of the pork loins with the
garlic, reserving the garlic.  Fill each pocket with half of the stuffing,
pushing the stuffing through with the handle of a wooden spoon, if
necessary. Tie each loin with 4 crosswise pieces of string. (NOTE: the pork
loins canb e prepared to this poin several hours ahead, Cover and
refrigerate.)
5.  Spray a large, heavy nonstick skillet with cooking spray.  Heat the
olive oil in the skillet over moderately high heat. Add the reserved garlic
and cook for 1 minute, discard garlic. Brown the pork loins (about 8
minutes) and transfer them to a large roasting pan. Drain excess fat from
skillet and increase heat to high. Add brandy and boil until slightly
thickened, about 3 minutes. Stir in the chicken broth, currant jeylly,
chopped sage, thyme and pepper. Pour this liquid over the meat.
6.  Roast in the middle of the oven for about 50 minutes, until the
temperature reaches 150. Transfer the roast port to a large platter, cover
loosely with foil and let rest to 15 minutes.
7.  Degrease the pan juices and pour into a sauceboat.  Carve the roast
into 1/2 incl slices and arrange on a warmed platter. Garnish with fresh
sage. Pass the sauceboat at the table.
Serves 12:  288 calories, 11 grams of fat  (However, if you discard the fat
in step 5, and degrese the juices carefully om step 7, I believe you
decrease the fat significantly. The original recipe called for more oil and
butter. This was the amount I used and it worked great. )
Recipe By     : Adapted from Sheila Lukins "Food and Wiine" 12/90
Posted to Digest eat-lf.v096.n200
Date: Sun, 27 Oct 1996 15:41:59 -0500
From: Kathie Briggs <kjbriggs@voyager.net>
Serving Ideas : Serve with Spiced Butternut Squash, Fragrant Barley

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