Apple Stuffed Pork Loin Roast
Filed under
Pork
Recipe courtesy Paula Deen.
Ingredients
- 3 tbsp Olive oil
- 1 Onion, large, chopped
- 2 Granny Smith apple, peeled, cored and chopped, plus more for garnish
- 8 Sage, fresh leaves
- 2 cup White bread, thick-cut cubes, crusts removed
- 1 Egg, beaten
- 2 tbsp Butter
- Salt
- Black pepper
- 1 cup Chicken broth, 1/2 to 1 cup, plus more if needed
- 3 lb Pork loin, roast, butterflied
- Herbs, fresh, for garnish
Directions
- Preheat the oven to 375 degrees F.
- In a large skillet heat the olive oil over medium-high heat. Saute the onion, apples and sage until softened. Off the heat, gently stir in the bread, egg, butter, salt and pepper. Add broth gradually until everything is moistened. Let the stuffing cool completely.
- Spoon the stuffing in a line down the pork. Roll the pork over it, jelly-roll style, ending seam down and fat side up. Lightly score the fat in a diamond pattern, tie tightly with butcher's twine, season with more salt and pepper and transfer to a roasting pan.
- Roast about 90 minutes, until an instant-read thermometer registers 160 degrees F. Rest 15 minutes before slicing. Garnish with apples and fresh herbs.