Stuffed Pork Loin

Chef Michael Braga shared his recipe for Stuffed Pork Loin, a popular dish at Dolce Vita World Bistro in Syracuse.

INGREDIENTS
4oz stuffing (spinach, goat cheese, and apples)
8oz pork loin (butterflied to stuff)

Hash
1 sweet potato diced
1/2 table spoon of diced white onion
1 slice of raw bacon
1/2oz minced garlic

Au Jus
8oz chicken stock
4oz of fresh herbs (cilantro, basil and scallions)
1 head of roasted garlic

DIRECTIONS
Start by stuffing the tenderloin with your stuffing mix and bake in the oven for 30 minutes at 400 degrees. Check pork temperature regularly 150 degree internal temp is what you are looking for.

Hash
In a saute pan heat oil over medium heat add your bacon first once golden brown add your onion and potatoes. Saute until they appear to be golden brown then finish with fresh herbs and salt and pepper to taste.

Au Jus
Just add chicken stock, cilantro, basil, scallions and garlic in a pot over low heat and let it cook down. Taste every hour and cook until you reach your desired flavor.