Roast Pork Loin With Artichokes - cooking recipe

Ingredients

2 jars (10 oz each) artichoke hearts in oil, drained, oil reserved, chopped
2 cloves garlic. finely chopped
4 sprigs fresh thyme, chopped
1/4 cup creme fraiche
1/2 cup grated Parmesan cheese
1 None boneless pork loin roast (2 1/2 to 3 lbs)
2 stems fresh flat-leaf parsley, coarsely chopped
10 slices bacon
2 cups vegetable stock
2 tbsp cornstarch

Preparation

Preheat the oven to 400\u00b0F. Heat a medium skillet on medium heat. Add the artichokes, garlic and thyme and saute for 3 mins. Season with salt and black pepper. Transfer to a bowl. Stir in the creme fraiche and Parmesan cheese.
Place the pork roast on a work surface. Cut in half lengthwise without cutting all the way through. Open pork roast and spread with the artichoke mixture, leaving a 1/2-inch margin border the edges. Sprinkle with the parsley. Roll up tightly and wrap the bacon slices around it. Tie with kitchen string. Place in a roasting pan. Brush with 2-3 tbsp artichoke oil. Add the stock to the roasting pan.
Roast for 30 mins, basting 2 or 3 times. Reduce the oven temperature to 350\u00b0F and roast for 30 mins. Remove roast from the pan. Cover with foil and let stand for 15 mins. Mix cornstarch with 2 tbsp water until smooth. Stir into the drippings in the pan. Bring to boil on medium heat. Boil 1-2 mins or until thickened. Season with salt and black pepper. Slice pork roast and serve with gravy.