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: