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Recipe: Apple Stuffed Pork Loin With Cider Sauce
Similar Categories: Apple, Stuffed, Pork, Loin, Cider, Sauce
Apple-Stuffed Pork Loin with Cider Sauce
This roast is also good as part of a buffet. Slice the loin thin, but
do not serve the cider sauce. For a more seasonal stuffing during the
winter holidays, add 1/4 cup dried cranberries to the apples.
For the stuffing:
2 Tbs. olive oil
1 1/2 cups chopped Golden Delicious or other
baking apple
1 cup chopped yellow onion
1 garlic clove, finely chopped
1/2 cup finely chopped dried apples or 1/2 cup
finely chopped dried apricots
1/4 cup raisins
1/4 tsp. dried thyme
Salt and freshly ground pepper, to taste
1/2 cup apple cider
1 boneless pork loin, 2 1/2 lb.
1/4 tsp. dried thyme
Salt and freshly ground pepper, to taste
1 cup apple cider, plus more as needed
2 tsp. cornstarch
To make the stuffing, in a large fry pan over medium-low heat, warm
the olive oil. Add the apple and onion and sauté until golden, about 5
minutes. Stir in the garlic and cook for 1 minute. Add the dried
apples, raisins and thyme, and season with salt and pepper. Add the
apple cider and boil, stirring occasionally, until the cider is
absorbed by the stuffing, about 5 minutes. Let cool slightly.
Position a rack in the center of an oven and preheat to 400°F. Have
ready 4 pieces of kitchen string, each about 18 inches long.
Butterfly the pork loin by making a slit down its length, cutting just
deep enough so that the loin opens up to lie flat like a book. Do not
cut all the way through. Spoon the stuffing evenly onto the meat.
Close up the loin and, using the strings, tie at even intervals so it
assumes its original shape. Push in any stuffing that escapes from the
ends. Sprinkle the surface with the thyme, and season with salt and
pepper. Place the loin in a baking pan and add 1/2 cup of the cider to
the pan.
Roast the loin for 30 minutes. Baste with the pan juices and add the
remaining 1/2 cup cider to the pan. Continue to roast, basting at
least twice with the pan juices at regular intervals, until the meat
is firm to the touch and pale pink when cut in the thickest portion,
or until an instant-read thermometer inserted into the thickest part
of the meat registers 150°F, about 45 minutes more.
Transfer the loin to a cutting board and cover loosely with aluminum
foil. Scrape the pan bottom to dislodge any remaining bits, then pour
the pan juices into a measuring pitcher and add additional cider as
needed to measure 1 1/2 cups total. In a small saucepan, combine 1/4
cup of the pan juices and the cornstarch, and stir until the
cornstarch is dissolved. Then add the remaining pan juices. Bring to a
boil over medium heat and cook, stirring, until the sauce is slightly
thickened, about 5 minutes. Taste and adjust the seasonings. Pour the
sauce into a warmed bowl.
Cut the loin into slices and arrange on a warmed platter. Serve the
hot cider sauce on the side. Serves 8.
Adapted from Williams-Sonoma Lifestyles Series, Holiday Celebrations,
by Marie Simmons (Time-Life Books, 1998).
This roast is also good as part of a buffet. Slice the loin thin, but
do not serve the cider sauce. For a more seasonal stuffing during the
winter holidays, add 1/4 cup dried cranberries to the apples.
For the stuffing:
2 Tbs. olive oil
1 1/2 cups chopped Golden Delicious or other
baking apple
1 cup chopped yellow onion
1 garlic clove, finely chopped
1/2 cup finely chopped dried apples or 1/2 cup
finely chopped dried apricots
1/4 cup raisins
1/4 tsp. dried thyme
Salt and freshly ground pepper, to taste
1/2 cup apple cider
1 boneless pork loin, 2 1/2 lb.
1/4 tsp. dried thyme
Salt and freshly ground pepper, to taste
1 cup apple cider, plus more as needed
2 tsp. cornstarch
To make the stuffing, in a large fry pan over medium-low heat, warm
the olive oil. Add the apple and onion and sauté until golden, about 5
minutes. Stir in the garlic and cook for 1 minute. Add the dried
apples, raisins and thyme, and season with salt and pepper. Add the
apple cider and boil, stirring occasionally, until the cider is
absorbed by the stuffing, about 5 minutes. Let cool slightly.
Position a rack in the center of an oven and preheat to 400°F. Have
ready 4 pieces of kitchen string, each about 18 inches long.
Butterfly the pork loin by making a slit down its length, cutting just
deep enough so that the loin opens up to lie flat like a book. Do not
cut all the way through. Spoon the stuffing evenly onto the meat.
Close up the loin and, using the strings, tie at even intervals so it
assumes its original shape. Push in any stuffing that escapes from the
ends. Sprinkle the surface with the thyme, and season with salt and
pepper. Place the loin in a baking pan and add 1/2 cup of the cider to
the pan.
Roast the loin for 30 minutes. Baste with the pan juices and add the
remaining 1/2 cup cider to the pan. Continue to roast, basting at
least twice with the pan juices at regular intervals, until the meat
is firm to the touch and pale pink when cut in the thickest portion,
or until an instant-read thermometer inserted into the thickest part
of the meat registers 150°F, about 45 minutes more.
Transfer the loin to a cutting board and cover loosely with aluminum
foil. Scrape the pan bottom to dislodge any remaining bits, then pour
the pan juices into a measuring pitcher and add additional cider as
needed to measure 1 1/2 cups total. In a small saucepan, combine 1/4
cup of the pan juices and the cornstarch, and stir until the
cornstarch is dissolved. Then add the remaining pan juices. Bring to a
boil over medium heat and cook, stirring, until the sauce is slightly
thickened, about 5 minutes. Taste and adjust the seasonings. Pour the
sauce into a warmed bowl.
Cut the loin into slices and arrange on a warmed platter. Serve the
hot cider sauce on the side. Serves 8.
Adapted from Williams-Sonoma Lifestyles Series, Holiday Celebrations,
by Marie Simmons (Time-Life Books, 1998).
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