Apple and Sage Stuffed Pork Loin

It’s not often I prepare meat. I’ll eat seafood, but only occasionally. Once a moth or so my Dad returns home off the road, and while he has no compunctions about eating a few meatless meals here and there , he is decidedly carnivorous. So before he arrived home last week I went to the market and picked up some steak, sausage, pork chops, a pork loin, and ground beef for burgers (I had forgotten how EXPENSIVE meat was!!)  I had stuffed a pork loin in the past, and had recently seen a recipe by (the imminent and SUPER-FABULOUS) Paula Deen that called for an Apple and Sage stuffing for a pork loin. I’ll be perfectly honest: I haven’t eaten meat since December when a friend had some home-made deer-chilli, until I made this stuffed pork loin. I didn’t use Paula’s recipe to the letter, It simply served as inspiration for the following delicious-ness:

Assemble the following:

  • 1.5 LBS. Premium Grade Pork Loin, butterflied (see below for instructions on perfectly butterflying any loin cut of meat)
  • I medium Golden Delicious Apple, Peeled Cored and Chopped
  • 3 TBSP. Dried Sage
  • 1 TSP. Ground Caraway Seeds
  • 1 C. Fresh Focaccia Bread Crumbs
  • 1 Large Egg
  • 1 C. Homemade Vegetable Stock
  • 3 TBSP. Butter
  • Salt and Pepper
  • 1/4 C. Onion, Minced
  • 1 CL Garlic, Minced
  • 1 TBSP. Olive Oil

Preheat oven to 350° F

  • Melt Butter in large pan over medium heat.
  • Sauté Onions and Garlic until tender and caramelized.
  • Add apples, cook briefly.
  • Beat egg in separate container, cut with a little water, reduce heat and add to pan.
  • Before egg sets up add vegetable stock, stirring often.
  • After egg has set, and stock is reduced add bread crumbs.
  • Continue to stir until the stuffing has thickened and come together.
  • Remove from heat and stir in Caraway and 2 TBSP. Sage.
  • Rub remaining sage on the butterflied side of the loin.
  • Close the loin jelly-roll style and Secure with butchers twine, or toothpicks.
  • Grease a Glass baking dish with Olive oil, add loin and bake 35 to fifty minutes, or until the temperature of the meat (not the stuffing) is 160 degrees.
  • Let rest ten to fifteen minutes before slicing.
  • Serve with steamed vegetables and rice.

Regrettably I didn’t photograph this dish. Trust and believe though it’s a beautiful thing to behold.

Perfectly Butterflied Loin:

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Posted on September 4, 2010, in Recipes and tagged , , . Bookmark the permalink. 3 Comments.

  1. I might try this with a fresh apple and fresh sage. Thanks for the post, it’s given me a couple of great ideas. Starting to feel hungry just thinking about it!!!

    • You’re very welcome! Paula’s original recipe called for fresh sage, alas I had none. It would have been way better with the fresh stuff. Thanks for reading and thanks for commenting! Happy cooking!

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