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Serves 4
To prepare stuffing
Add olive oil to a sauté pan and heat until smoking.
Add ginger and sauté
for about 1 minute. Add the shallots and garlic and cook until limp
and yellow in color, stirring rapidly to prevent browning. Add the
sliced mushrooms and cook over medium-high heat (you don't want
them to weep so keep the heat high) for about 8 minutes, stirring
frequently. Add the light soy sauce, balsamic vinegar and couscous.
Stir and season with salt and pepper. Remove from the heat to cool.
To prepare the pork loins
Starting at the large end, insert a sharp knife into the center
of the loin, and carefully, working backward, open a pocket down
the length of the loin. Take care not to cut through to the outside.
Using a spoon, scoop the cooled mushroom mixture into the pocket
in the loin.
To cook
Put canola oil into a sauté pan and heat until smoking. Season
the pork loins with salt and pepper and sear over very high heat
until both sides are well browned. Turn heat down to medium and
cook about 5-7 minutes per side. Remove from heat and let rest for
2 minutes. Slice at an angle and move to a warm platter. Top with
the Pomegranate and
Ruby Port Sauce and garnish with fresh basil.
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