August 31, 2013

Apple Stuffed Pork Loin


The nights are getting cooler, and the days are getting shorter.  Those two things made me think of apples and pork the other day.  So last Sunday when my husband asked if I wanted him to cook a pork roast on the grill,  I suggested this apple stuffed pork loin instead.  Luckily he was up for it and our dinner dilemma was solved.

I made this up as I went along.  I make my own stuffing for Thanksgiving every year, so I knew what flavors I wanted this to have.  It turned out beautifully - we all loved it.  My son said "This is delicious!" and gobbled it right up.  I agree.  If you are craving apples and pork, give this one a try!



Apple Stuffed Pork Loin

Garlic salt & pepper seasoning
2 lbs pork loin
2 tbsp butter
1 green apple - peeled, cored & chopped
1/2 onion, chopped
1/4 cup apple cider 
1 tbsp whole grain mustard
1/8 tsp ground sage (or tsp fresh chopped)
1/8 tsp ground ginger
1/2 cup stuffing bread crumbs OR cornbread
1/4 c + 1 tbsp apple cider
Salt & Pepper to taste
Kitchen string

Rinse the pork loin and pat it dry.  Cut a slit all along the side, lengthwise, and season all sides with the garlic salt & pepper seasoning.  

In a medium saucepan, melt butter and saute the onion and apple until softened (about 10 minutes).  Add the 1/4 cup of apple cider, mustard, sage, ginger and salt & pepper to taste.  Stir to combine and simmer another 5 minutes, or until most of the cider evaporates.  Remove from heat, add your stuffing and remaining 1/4 cup + 1 tbsp more of the apple cider.  Stir to combine.  Taste and season with more salt & pepper if needed.  Place stuffing inside the pork loin, and secure with kitchen string (I used 3 pieces, wrapping each end and the middle).  

My husband cooked this on the grill for about an hour, or until the internal temp was 160.  Then he removed it and covered it for 10 minutes before cutting.  However, you can also do this in the oven - cook at 350 for about a half hour or until internal temp is 150-160, then remove & cover for 10 minutes before cutting.

No comments:

Post a Comment

Post a Comment