Step 1

In a saucepan, melt the butter over medium heat.

Step 2

Add the shallots and sauté gently until translucent.

Step 3

Stir in the dried cherries, dried cranberries, minced garlic. Turn the heat off and let the garlic infuse for a few more minutes and reserve in the fridge while you prepare the mousse.

Step 4

Remove the sausage from its casings if using links.

Step 5

In a food processor, combine the sausage, egg whites, heavy cream, cognac (if using).

Step 6

Process the mixture until it forms a smooth mousse-like consistency.

Step 7

Transfer the sausage mixture to a bowl and mix in the shallot and cherry mixture. Add freshly chopped parsley and mix well.

Step 8

Clean the pork loin by removing the fat cap. Try to remove as little meat as possible.

Step 9

Using a long, slicing knife, cut horizontally into the pork loin about 2/3 of the way down from the top. Open up the pork loin like a book. Then slice the thicker side 1/2 way down but not all the way through so you can open that side up like a book. Aim for an even thickness throughout. (This is demonstrated in the video)

Step 10

Pound the pork loin between two sheets of plastic wrap to achieve a uniform thickness if necessary.

Step 11

Season the inside of the butterflied pork loin with salt and pepper.

Step 12

Spread the sausage mousse evenly over the pork loin, leaving a small border around the edges.

Step 13

Roll the pork loin tightly from one end to the other, enclosing the sausage mousse and filling, using the plastic wrap to help.

Step 14

Secure the roll by tying it with the plastic wrap and refrigerate for 15/20 minutes to firm it up a little.

Step 15

Wrap the entire stuffed pork loin with bacon slices, ensuring the ends are tucked underneath.

Step 16

Season it with freshly ground black pepper and  Herbs De Provence.

Step 17

Place the bacon-wrapped pork loin on a baking sheet or roasting pan.  Roast the pork loin in the preheated oven for approximately 1 to 1 ½ hours, or until the internal temperature reaches 140-145°F (60-63°C).

Step 18

Let the pork loin rest for about 10 minutes before slicing.