Stuffed Pork Loin

Trim the outside of a boneless pork loin. Remove excess fat and silver string if present. Place on a piece of dampened plastic wrap

Butterfly the loin. If you have knife skills you could roll cut the loin but I find it easier to butterfly it. Cover with another piece of dampened plastic wrap.

Take your favorite meat pounder and flatten the meat to and even thickness. About 1/4 inch. Remove the plastic wrap and dry off the flattened loin.

If desired you could trim the loin so the sides are even forming a rectangle. Now you can stuff the loin with whatever you want. I put some thinly sliced ham, turkey , spinach and cover it with mozzarella cheese.

Fold over and tie the loin closed in several places making a big sandwich of sorts. Place in a grill or smoker at 300 to 325 degrees until the inside read 165 degrees. Take out of cooker and cover with a foil tent for 15 minutes. Slice and serve.

Port Wine Sauce:
1 bottle Port wine
1 cup beef stock
1 stick very cold unsalted butter, cut into pieces

In a medium saucepan, bring the Port to a boil. Reduce the heat and cook at a low boil until reduced to a thick syrup, 1/4 to 1/3 cup in volume. Add the stock and cook until thick and reduced by half. Reduce the heat to low, and whisking constantly, add the butter several pieces at a time, adding more butter once the previous pieces have nearly been incorporated, removing the pan from the heat occasionally to prevent the sauce from getting too hot and breaking. Continue until the sauce is emulsified and all the butter has been added.