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1
In a small bowl soak morels in boiling water for 30 minutes and transfer with a slotted spoon to paper towels to drain.
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2
Pour soaking liquid through a sieve lined with a dampened coffee filter or paper towel into a small saucepan and simmer until reduced to about 1/3 cup, about 10 minutes.
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3
Add one third morels and reserve.
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4
Finely chop remaining morels.
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5
Morels may be prepared up to this point 1 day ahead and chilled, covered.
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6
Preheat oven to 375F.
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7
In a large skillet heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and saute shallot and garlic until softened.
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8
Transfer mixture to a bowl and stir in chopped morels, bread crumbs, parsley, and salt and pepper to taste.
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9
Stuffing may be made 1 day ahead and chilled, covered.
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10
Bring stuffing to room temperature before proceeding.
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11
To make a hole for stuffing that runs through center of pork loin, pat loin dry and, beginning in the middle of one end, with a long, thin, sharp knife make a lengthwise incision toward center of loin.
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12
Repeat procedure from opposite end of loin (to complete hole running through middle).
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13
With handle of wooden spoon or your fingers open up incision to create a 1 1/2-inch wide opening.
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14
Working from both ends of loin, pack stuffing into opening, pushing towards center.
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15
Season outside of loin with salt and pepper.
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16
In skillet heat remaining 1/2 tablespoon oil over high heat until hot and just about smoking, and brown loin on all sides, about 1 1/2 minutes total.
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17
Transfer loin to a flameproof roasting pan and roast in middle of oven for about 1 hour, or until a meat thermometer inserted in center of meat (but to the side of the stuffing) registers 160F.
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18
Transfer loin to a cutting board and let stand 10 minutes.
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19
While loin is standing, on top of stove add lime juice to roasting pan and deglaze over moderate heat, scraping up brown bits.
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20
Add stock or demiglace and reserved morel liquid with morels and simmer sauce, stirring occasionally, 5 minutes.
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21
Slice pork loin and serve with sauce.
