|
Trim pork from excess fat and with a knife slit the pork in half, not cutting completely through the meat. Open and cover with a sheet of plastic wrap. With a meat pounder, flatten it to an even 1 ½ inch (2 cm) thickness. It will resemble a rectangle.
Season well with salt, pepper, sage and sprinkle with cognac.
Glaze:
In a medium size bowl, combine glaze ingredients. Transfer to a pan and bring to a boil for 20 minutes.
Stuffing:
Cover the pork meat with blanched spinach leaves. Drain apricots and arrange them on top. Roll up pork loin and tie it with a string.
Bake in hot oven 200 °F (400 °C) for 1 hour. Remove from oven and allow to cool.
Cut in slices. If the pork is prepared the day before, keep refrigerated with the glaze.
Maple Sauce:
Sauté onion with apple in butter. Once cooked add flour and stir. Add wine and sherry. Reduce. Add mustard, maple syrup and beef stock. Boil for a few minutes. Force sauce through a strainer if desired.
Optional: Before serving stir in ¼ cup cream.
|
