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  • Pork Loin Stuffed With Fresh and Dried Apples

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  • 2 tablespoons olive oil
    2 large garlic cloves, peeled and minced
    1 1/2 cups finely chopped onion
    1 tablespoon peeled and minced, fresh ginger
    2 tart apples, peeled, cored and chopped
    1 cup chopped, dried apples
    3 tablespoons dried currants
    1 tablespoon chopped, fresh sage
    1 (12-ounce) bottle dry hard cider
    Coarse sea salt and freshly ground black pepper, to taste
    3 cups fresh apple cider
    1 boneless pork loin, 4 to 5 pounds, trimmed of excess fat and butterflied
    6 sprigs fresh sage
    2 teaspoons cornstarch mixed with 2 teaspoons cold water
    In a large skillet, warm the olive oil over medium heat. Add the garlic and saute for 1 minute. Add the onion and ginger and saute for 5 minutes or until onion is translucent. Add the fresh apples and saute for 3 to 5 minutes or until they begin to turn light-brown. Stir in the dried apples, currants and chopped sage. Pour in the hard cider and increase heat to medium-high. Cook, stirring occasionally, until hard cider is absorbed, about 5 minutes. Season with salt and pepper, remove from heat and cool 10 minutes.
    Preheat oven to 400 F.
    Using a roasting pan that has a rack, pour the fresh apple cider into bottom of pan.
    Lay butterflied pork loin flat on a work surface and spread cooled stuffing evenly over meat. Roll up loin, encasing filling. Use kitchen string to tie loin at intervals, pushing in any stuffing that starts to come out sides. Season loin with salt and pepper and tuck the sage springs under strings. Place in roasting pan.
    Roast in preheated oven for about 1 1/2 hours or until an instant-read thermometer inserted into thickest point reaches about 145 to 150 F.
    Transfer pork loin to a cutting board and let stand for about 10 minutes before slicing. Meanwhile, if desired, pour pan juice into a small saucepan and set over medium heat. Stir in the cornstarch mixture and bring to a boil. Whisk until thickened.
    Snip strings from roast, cut into slices and arrange on a platter. Serve with sauce on the side if desired.
    Makes 8 generous servings.
    — Recipe adapted by the Detroit Free Press from "An Apple Harvest," by Frank Browning and Sharon Silva (Ten Speed Press).
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