Pork Loin Stuffed With Apples
Serves: 4
Jolie Turcotte
1 January 1970
Based on User reviews:
69
Spice
51
Sweetness
52
Sourness
31
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1 tbsp
Sugar1
Salt2 tbsps
Butter4 medium
Yellow Onion (peeled and sliced)450 g
White Mushrooms (sliced)1 cup
Cider Vinegar3 tbsps
Sage (coarsely chopped fresh)Directions:
1
Cook bacon in a large skillet over medium heat until crisp and golden brown, about 8 minutes
2
Toss apples with sugar in a bowl
3
Increase heat in skillet to medium-high heat, add apples, and saute until they are golden, about 10 minutes
4
Season to taste with salt and pepper, then transfer apples to a bowl
5
In the same skillet, melt butter over medium heat
6
Add onions and cook, stirring occasionally, until golden, about 20 minutes
7
Add mushrooms and cook until they begin to brown about 20 minutes
8
Increase heat to high, add 1/4 cup vinegar, and stir with a wooden spoon until vinegar evaporates, about 1 minute
9
Add sage and season with salt and pepper
10
Add mushroom-onion mixture and bacon to apples and allow to cool
11
Preheat oven to 350 degrees
12
Stand the loin with the bone side facing away from you and make a 3-inch slit, about 1 1/2 inches down the middle of each chop to make a pocket
13
Spoon about 1/4 cup apple mixture into each pocket
14
Season stuffed loin with salt and pepper, transfer to a roasting pan and roast for 1 hour
15
Pour remaining vinegar and 1/4 cup water into pan and scrape browned bits off bottom with a wooden spoon
16
Scatter remaining apple mixture around loin and continue roasting until the internal temperature of pork reaches 150 degrees (note, internal temperature will rise to 160 after resting), about 1 1/4 hours
17
Transfer pork to a platter, allow to rest for 15 minutes, then slice into chops and serve with apples