• 5 oz cheese of goat
• 3 tbsp pacanes (or walnut of grenoble) chopped
• 1 roast of long one of pork 2 to 3lbs
• 3/4 cup syrup of maple
• 1/4 cup water
• salt and black pepper of the mill

• 2 tbsp butter
• 1 French shallot, chopped
• 1 cup of bottom of calf
• 2 tbsp of Porto
• 2 tbsp syrup of maple
• 1 tbsp flour

1. In a bowl, mix cheese and the pacanes. Salt and pepper. Withdraw to the need the rope that surrounds the roast, then to practice an incision on the whole logueur to the center. Using a spatula, divide up the cheese mixture in the roast cavity. Salt and pepper. Tie again roasted it on the whole length with a string to roasted. Put the pork roast in a dish going to the oven. In a bowl, mix the syrup of maple and water and some to water the roast. Cook to the oven précgauffé to 350F. for 1 hour or until the pork be again lightly pinkish to the interior and suffering from an internal temperature of 158F (to water the roast all the 15 minutes.)

1. In a saucepan, let 1 c melt to butter table. Add the shallot and cook during about 3 minutes or until she be to stretch (not to leave to gild). Add the calf bottom the Porto and the maple syrup. Carry to boiling and leave to simmer during about 3 minutes. In a small saucepan, let the butter remainder melt. Incorporate the fairne. Add the butter mixture to the sauce and whip of 2 to 3 minutes or until she have épaissi. At to serve, cut the roast in split and coat with the sauce to the maple.

4 to 6 portions
melts It calf is available in most of the butcher shops and in ceratines grocery stores fine, most often frozen, in format of 1 cup: about ($3.00) If one has difficulty to some to find, one can replace by the broth of chicken, but the sauce taste will not be so rich and elevated.