We are sharing our favorites this month - and this is definitely a favorite in my house! It may seem daunting at first, but believe me the process is very forgiving and always yields tasty results! Plus it looks pretty impressive, so pull out this recipe for your next special occasion and wow your guests. Currently, I have a pork loin in the freezer waiting to be the star of my Christmas Eve table!
Apple Stuffed Pork Loin
1 Pork loin - approx 3-5 lbs.
4-5 medium apples (I prefer Gala)
1 small yellow onion
2 Tb minced garlic
1 Tb dried sage
1 Tb dried parsley
Salt and pepper
1. This dish is all about the prep! Small dice your onion - saute in a couple tablespoons unsalted butter for 2-3 minutes, on medium heat. Sprinkle with a little salt and pepper. The salt draws out moisture in the onions and helps with the caramelization process. Add garlic and continue cooking on medium heat until onion become translucent.
2. While onions and garlic are cooking, peel and core apples. Chop into small-medium chunks and add to onions. Add sage. Cook just until apples begin to soften but still have a little firmness; you do not want mushy apples now because they will cook more inside the pork and you want them to hold their shape.
3. Remove apple stuffing from heat and allow to cool completely while you prep your pork loin.
There are many videos available on youtube explaining the butterfly and tie process, I found this one most helpful, it features two techniques. Please watch for the rolling technique. Don't worry too much when cutting, it is all rolled up and any mistakes are easily hidden.
4. Place your now stuffed and tied pork loin in a foil lined casserole dish. Rub with a little more salt, pepper and the parsley. Bake at 350 degrees for 30 minutes - insert a meat thermometer half way into the roll to check progress, remove thermometer. You need the pork temp to reach 160 degrees, so continue baking in 15 minutes intervals after the initial temp test until it reaches at least this temperature. I bake my pork loins this way to help prevent over baking and a dry roll. Making a small cut to check doneness is not best as it will damage the roll and release a lot of juice, please use a thermometer.
5. Once it reaches the desired temperature, remove from oven and let it rest 10-15 minutes before slicing. Serve and enjoy!
-It's always nice to add a little butter :) You can spread herb butter over the pork before adding the filling and rolling. You can also rub the roll with butter after it is tied.
-Bacon. Prosciutto. Wrap you pork with one of these before you tie for extra flavor.
-Have fun with your fillings! There are so many wonderful recipes available for your stuffing - sausage, apricots, bread, cornbread, cranberries, yum yum yum.
-Make it in advance! Make the apple stuffing at least 2 days in advance and store in the fridge. Or go ahead and make, stuff and roll the whole thing they day before! Keep in the fridge and the day of your event, you simply have to bake and slice. This makes the dish an elegant AND planning friendly dish.
Casserole Gal - Kristen
Cooking everything in casserole dishes!
With busy lives & sometimes quick meals, we mom & daughters team are always looking for healthy, tasty & convenient dishes to serve our family. So, please join us as we share everything from appetizers to main dishes & desserts!