Stuffed Pork Loin ala Provencal
Served with a 1999 La Pousse D’Or, Clos de la Bousse de Or, Volnay 1er cru, France.

Ingredients:
Fresh Pork Loin (5 to 6 pounds), butterfly and roll flat
10 ounces fresh spinach
4 ounces goat cheese, crumbled
4 ounces sun-dried tomatoes
2 tablespoons pine nuts
Olive oil
Kosher salt
Pepper
Instructions:
  1. Place fresh spinach in a sauté pan over medium-high heat for about 5 minutes, or until wilted.
  2. Chop the wilted spinach into a coarse dice.
  3. Place the sun-dried tomatoes in a glass bowl.
  4. Bring 2 cups of water to a boil and pour over the sun-dried tomatoes.
  5. Allow the tomatoes to steep for 5 to 7 minutes, or until soft to the touch.
  6. Chop the tomatoes into a coarse dice.
  7. Combine the spinach, tomatoes, goat cheese and pine nuts in a bowl and mix well.
  8. Place the spinach mixture on the open loin and spread evenly across the meat.
  9. Starting at one side, begin to roll the loin into a roulade. You may have to use a spatula to help press the spinach mixture back into the layers of pork. Tie tightly with kitchen twine.
  10. Rub the pork with olive oil and coat liberally with kosher salt and fresh cracked pepper.
  11. Preheat the oven to 450 degrees F – make sure the oven reaches its full temperature.
  12. Place the pork roulade directly in a roasting pan (don’t use a rack) and place in the oven. Turn the oven down to 350 degrees F.
  13. Roast the loin for approximately 90 minutes – test for doneness with a thermometer (internal temperature should be around 160 – 165 degrees F when done). Continue to roast as necessary.
  14. Remove the loin from the oven and allow to rest for 15 minutes before slicing.
  15. Take the roasting pan with drippings and prepare a pan sauce (see below).

Pan Sauce

Ingredients:
Remaining pan drippings
1 cups additional beef stock
1 tablespoons fig vinegar (balsamic vinegar can be substituted)
1 cup medium-to-full-bodied wine
2 tablespoons blackberry jam
1/2 cup pitted prunes, chopped (optional)
Salt and pepper (to taste)
Instructions:
  1. Place the roasting pan with drippings on the stovetop over medium-high heat.
  2. Combine the beef stock, vinegar, and red wine – bring mixture to a boil.
  3. Reduce mixture about one third.
  4. Add jam and optional prunes – turn down heat to a simmer.
  5. Continue simmering for about 5 minutes.
  6. Add salt and pepper to taste.
  7. Serve on the side with the pork loin.