Apple Stuffed Pork Loin Roulade
Apple Stuffed Pork Loin Roulade
Ingredients
- 3 Tbsp olive oil
- 1 Onion Large, Diced
- 2 Granny Smith Apples Peeled, Cored, Diced
- 8 Sage leaves Julieanned
- 2 cups Bread Cubes Cubed white bread, no crusts
- 3 lb. Pork Loin Butterflied
- 1 Egg Beaten
- 2 Tbsp Butter room temp
- 1 cup Chicken Stock Estimated, may be a little more or less
- Salt
- Pepper
Instructions
- In a large skillet, heat the olive oil over medium-high heat.
- Add the onion, apples and sage.
- Saute until softened.
- Remove from the heat and move to a mixing bowl, letting cool slightly (enough so that the egg won't cook when added).
- Gently stir in the bread, egg, butter and salt and pepper.
- Add the chicken broth gradually until everything is moistened.
- Let the stuffing mixture cool completely before putting it in the pork loin.
- Pre-heat oven to 375*
- Butterfly pork loin so the seem ends up on the bottom and the fat side is up.
- Spoon the stuffing onto the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up.
- Lightly score the fat, in a diamond pattern, with a sharp knife.
- Tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a roasting pan.
- Roast the pork in the preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F, internal temperature.
- Remove from the oven and let rest for about 15 minutes before slicing.
- Garnish with apples and fresh herbs.
Notes
Also good stuffed with mushrooms and cranberries.
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