Stuffed Pork Loin with a Bourbon Honey Glaze

Stuffing Ingredients

• 1 cup quinoa
• 1 cup water
• 1 cup unsweetened orange juice
• 1/2 cup tinned mandarin orange slices, well drained
• 1/2 cup toasted pine nuts
• 1/2 tsp orange zest

Brine Ingredients
(Original brine recipe from Nob Hill Foods)

• 1/4 cup boiling water
• 1/4 cup kosher or sea salt 
• 4 cups water
• 1/2 cup pure liquid honey
• 1/2 cup bourbon
• 1 tsp coarse pepper
• 4 cloves garlic
• leaves from 2 large stems fresh rosemary
• 1, 3-5 pound boneless pork loin

Immerse the salt in the boiling water to soften and begin to dissolve. Mix all of the ingredients along with the salt water in a large, resealable, freezer bag. Add the loin, seal, refrigerate 24 hours.

Roast Ingredients

• 1 tbsp extra virgin olive oil
• 1 tbsp garlic powder
• 1 tsp each dry thyme, rosemary

Bourbon and Honey Reduction
(Adapted from Fine Cooking)

• 2/3 cup fresh orange juice
• 1/3 cup pure liquid honey
• 2 Tbsp bourbon
• 2 Tbsp brown sugar
• 1 Tbsp Dijon mustard
• 2 Tbsp soy sauce
• Pinch cayenne
• 1 clove minced garlic

Combine the ingredients in a small saucepan over medium heat, whisking to combine. Bring to a simmer and cook, stirring occasionally, until thickened and reduced by about one-third, about 10 minutes. Let cool.

Directions for Stuffing and Roasting

1. Bring the dry quinoa to the boil in the orange juice and water. Cover and simmer 15 minutes.
2. Drain a small tin of mandarin orange segments and toast a half cup of pine nuts over medium high in a non stick pan until golden. Add to the cooked quinoa along with 1/2 tsp of zest from a fresh orange. 
3. After the roast has brined 24 hours, rinse it well under cold water and then pat dry with paper towels. 
4.  Take the roast and cut it in half, opening it like a book. Make vertical slits into the meat to create more surface area (as per the video) Cover with plastic wrap and using a meat mallet or a rolling pin pound out so that the roast is about a half inch in thickness. 
5. Lay the roast fat side down, brush with olive oil and sprinkle with half the garlic powder and dried herbs.
6. Spread an even layer of the quinoa stuffing onto the flattened roast, roll, and tie (as per the video)
7. Brush with extra virgin olive oil, sprinkle with the rest of the garlic and dried herbs, and pack a little more of the stuffing into the ends.
8. Place on a roasting rack in a pre-heated 450 oven for 15 minutes and then reduce heat to 325. Roast for 60-90 more minutes until the internal temperature of the meat reaches 145-165. (I prefer mine at 165)
9. Let rest for 10-20 minutes. Carve into 1/2 inch slices and serve on a bed of sauteed spinach with the bourbon and honey reduction spooned over all.