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1
For the stuffing: Heat the oil in a large skillet over medium heat.
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2
Add the sliced onions, season with a generous pinch of salt and saute until soft and translucent, about 5 minutes.
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3
Add the Worcestershire sauce and red pepper flakes and saute for another minute.
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4
Remove from the heat and let cool.
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5
For the marinade: In a medium bowl, combine the soy sauce, maple syrup, Worcestershire sauce, garlic, red pepper flakes and sage and whisk until blended.
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6
Set aside while you prepare the pork loin.
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7
For the pork loin: Slice the pork along the bone about 2 1/2 inches down into the loin from end to end, creating a long flap that opens like a book.
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8
Season the inside with a generous amount of salt and pepper.
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9
Place the cooled sauteed onions inside the pocket along the length of the loin.
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10
Tie the loin closed using butcher's twine: Start at one end and tie it securely.
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11
Then work on the other end to tie it shut.
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12
Work your way toward the center, tying the loin between each rib.
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13
Place the pork loin in a large baking dish or bowl.
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14
Pour the marinade over it and use a brush to coat all sides.
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15
Cover the dish securely with plastic wrap, swish it all around to ensure the loin is covered with the marinade and let it sit in the refrigerator for at least 4 hours or as long as overnight.
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16
Place the chipotle pepper in a small bowl.
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17
Pour 1/2 cup of hot water into the bowl and let it sit to rehydrate for 15 minutes.
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18
Once it is rehydrated, give it a rough chop.
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19
Reserve the liquid.
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20
Preheat the oven to 400 degrees F.
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21
Heat the oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat.
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22
Remove the pork loin from the marinade, making sure to save the remaining marinade.
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23
Sear the loin until nicely browned, 3 to 4 minutes per side.
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24
Place the seared loin in a 9-by-13-inch baking dish or roasting pan.
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25
Turn down the heat on the skillet to medium, add the chopped onion and saute for 2 minutes.
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26
Add the chipotle and season with salt, pepper and the oregano.
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27
Add the white wine, chicken broth, garlic and the reserved chipotle soaking liquid and marinade.
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28
Using a wooden spoon, scrape up all the brown bits from the skillet and let the liquid come to a simmer.
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29
Pour everything from the skillet over the pork loin.
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30
Transfer it to the oven and roast until the internal temperature reaches 150 degrees F, about 1 hour 30 minutes, making sure to baste the loin every 20 minutes or so.
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31
Let the pork loin rest for 10 minutes.
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32
Remove the butcher's twine before slicing.
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33
Strain the pan juices and serve them alongside the pork.
