Roasted Pork Loin with Apple and Caraway Stuffing
Filed under
Pork
Prep: 20 min | Cook: 125 min | Servings: 6
Recipe courtesy Michael Symon. Serves 6 to 8. The file has the directions but no ingredient list; the ingredients below are the ones the directions name, without amounts.
Inactive prep: 20 minutes.
Ingredients
- Butter
- Onion
- Bread crumbs
- Apple
- Raisin
- Orange zest
- Caraway seeds
- Salt
- Black pepper
- Pork loin, with the rind on
- Cider
- Sour cream
- 2 oz White wine
Directions
- Melt the butter over low heat and cook the onions until translucent, then take off the heat. Fold in the bread crumbs, apples, raisins, orange zest, and caraway, and season with salt and pepper.
- Preheat the oven to 400 degrees F.
- Cut a pocket into the loin between the meat and the outer layer of fat, stopping an inch short of each end. Fill with the stuffing, roll the loin up lengthwise to close the pocket and tie with string. Score the rind with a sharp knife.
- Whisk together the cider and sour cream in a casserole about the size of the pork. Place the pork rind side down and bake 30 minutes, then turn rind side up and cook 30 minutes more.
- Reduce to 350 degrees F and cook another hour, basting every 20 minutes, until it reaches 150 degrees F inside. Rest 20 minutes.
- Deglaze the roasting pan with the white wine and season. Slice the meat and serve with the jus.