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1
In a small bowl, combine the ground almonds with the ham, mushrooms, hardboiled eggs, sage, salt, and pepper.
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2
Add the egg and mix together well.
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3
Butterfly the loin by making a deep, even cut all along one side that reaches just to the center of the eye of the meat (or ask the butcher to do this as well).
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4
Open out the meat like a book and press the stuffing into this opening, then mold the meat around it and tie the roast at 1 inch intervals to keep the stuffing inside.
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5
In a large cast-iron and enamel casserole heat the olive oil over medium heat.
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6
saute the loin, turning with heavy kitchen tongs and a wooden spoon to brown all sides evenly.
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7
Transfer the loin to a plate and add the reserved pork bones to the pan.
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8
Brown the bones in the fat until they are nice and golden.
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9
Set the bones aside, and pour off and discard the fat from the casserole.
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10
Pour in the brandy and deglaze the pan, stirring and scraping the bottom and sides to release all the flavorful bits.
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11
Add the veal stock, return the bones to the casserole, and bring the liquid to a simmer.
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12
Add the loin and, when the liquid returns to a simmer, reduce the heat, cover, and cook for 1 hour regulating the heat so that the liquid keeps simmering gently.
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13
Turn the loin over halfway through the cooking time.
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14
When cooked through, transfer the loin to a cutting board and cover loosely with aluminum foil.
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15
Remove and discard the bones from the sauce and, over high heat, reduce it by about 1/3.
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16
Stir in the lemon juice and then whisk in the cold butter, whisking just until the sauce is smooth, slightly thickened, and emulsified.
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17
Taste for seasoning and strain the sauce, if desired.
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18
Remove the strings, slice the roast and pass the sauce separately.
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19
Note 1: To toast almonds, preheat the oven to 350/.
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20
Spread the almonds on a cookie sheet and toast in the oven until golden, about 15 minutes.
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21
Set aside to cool.
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22
Note 2: Ask the butcher to bone the loin, starting with a 5 to 6 pound pork loin, and leaving a little fat around it.
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23
Have the butcher cut the bones into about 16 pieces and reserve them.
