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Serves 4
In a small bowl, soak morels in boiling hot water for 30 minutes. Trasfer
morels with a slotted spoon to a paper towel to drain. Pour morel soaking
liquid through a strainer lined with a damp coffee filter or paper towel
into a small saucepan and reduce
to about 1/3 cup. Add 1/3 of the morels and set aside. Finely chop remaining
morels.
Pre-heat oven to 375°F.
In a large skillet heat 1 1/2 tablespoons of oil over medium heat and
sauté
shallots and garlic until softened (about 5 minutes). Transfer mixture
to a boil and stir in chopped morels, bread crumbs, strawberries, parsley
and salt and pepper.
T omake a hole for stuffing that runs through the center of the pork
loin take a long thin sharp knife and make a lengthwise cut toward the
center of the loin. Repeat the procedure starting from the opposite end
of the loin. With the handle of a wooden spoon or your fingers, open up
the incision to create a 1 1/2 inch wide opening. Working from both ends
of the loin, push stuffing toward the center.
In a skillet heat remaining 1/2 tablspoon of olive oil over high heat
until hot. Brown loin on all sides in the oil. Transfer pork loin to a
roasting pan and roast in the middle of the oven for about an hour or
until a meat thermometer reaches 160 degrees. Transfer loin to a cutting
board and let stand for 10 minutes. Add lime juice to roasting pan and
de-glaze
over moderate heat. Add stock and reserved moel liquid with morels and
simmer
sauce for about 5 minutes. Slice pork loin and serve with sauce. Slice
remaining strawberries and use for garnish.
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