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1
Preheat the oven to 400 degrees F.
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2
In a small bowl, combine the raisins and cranberries.
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3
In a small saucepan, bring the Port to a simmer.
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4
Pour over the dry fruit and let sit until plump, about 10 minutes.
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5
Drain well and let the fruit cool.
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6
In a medium skillet, heat the olive oil over medium heat.
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7
Add the shallots and garlic and cook, stirring, until soft, about 1 minute.
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8
Add the bread crumbs, thyme, salt, and pepper and stir until the bread crumbs are lightly toasted, about 1 minute.
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9
Remove from the heat and let cool.
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10
In a medium bowl, combine the cooled fruit and bread crumb mixture.
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11
Add the cheese and stir to combine.
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12
Lay the prosciutto slices over the butterflied pork to cover.
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13
Starting about 1/2-inch from the bottom and leaving 1/2-inch on either side, lay the bread crumb mixture in a uniform line across the meat.
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14
Pull the bottom edge of meat up and over the filling and roll up into a thick cylinder.
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15
Using butcher's twine, tie the meat to seal.
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16
Rub with vegetable oil on all sides and lightly season with salt and pepper.
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17
In a large ovenproof skillet or roasting pan, sear the meat on all sides over medium-high heat, 3 to 5 minutes.
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18
Place in the oven and roast until cooked through and an instant-read thermometer registers an internal temperature of 155 degrees F to 160 degrees F, about 35 minutes.
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19
Remove from the oven and let rest for 10 minutes before carving.
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20
To serve, remove the butcher's twine from the roast and carve into slices about 1/2-inch thick.
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21
Spoon the Pear and Parsnip Puree onto the sides of 4 plates.
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22
Arrange the slices next to the puree, drizzle with the Port Wine Sauce and garnish with thyme sprigs.
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23
In a medium saucepan, bring the Port to a boil.
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24
Reduce the heat and cook at a low boil until reduced to a thick syrup, 1/4 to 1/3 cup in volume.
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25
Add the stock and cook until thick and reduced by half.
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26
Reduce the heat to low, and whisking constantly, add the butter several pieces at a time, adding more butter once the previous pieces have nearly been incorporated, removing the pan from the heat occasionally to prevent the sauce from getting too hot and breaking.
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27
Continue until the sauce is emulsified and all the butter has been added.
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28
Preheat the oven to 325 degrees F.
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29
In a baking dish, combine the parsnips, 2 tablespoons of the butter, the brown sugar, cinnamon, and allspice and cover tightly with aluminum foil.
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30
Bake until the parsnips are tender, about 45 minutes.
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31
Remove from the oven and uncover.
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32
In a large skillet, melt 1 tablespoon of the butter over medium heat.
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33
Add the pears and cook, stirring, for 3 minutes.
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34
Add the liqueur and tilt the pan to ignite the contents.
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35
(Alternately, remove from the heat, light with a match, and return to the heat.)
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36
Cook while flaming for 2 minutes.
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37
Transfer to a food processor.
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38
In a skillet, melt the remaining 3 tablespoons of butter over medium heat.
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39
Cook, swirling the pan, until the butter is golden brown and has a nutty aroma.
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40
Add the browned butter, baked parsnips and their cooking liquid to the food processor.
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41
Puree on high speed for 30 seconds.
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42
Add the sour cream, salt, and pepper and process until smooth.
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43
Serve immediately or cover to keep warm until ready to serve.
