Friday, October 16, 2015

Apple Cranberry Stuffed Pork Loin

I don't know about you, but I'm reveling in all things autumn. The crisp air, colorful leaves, piles of pumpkins adorning every porch. But the best part? The food.

Autumn food is cozy food. Every meal feels like a warm hug. And Apple Cranberry Stuffed Pork Loin is no exception. Sweet apples and ruby red cranberries are the perfect complement to roast pork loin.

This would be a fabulous meal for guests. Not only does it look impressive, but you can saute the apples and stuff the pork loin ahead of time and bake it just before dinner. That way you can focus on cocktails with your company instead of slaving over the stove. "Another Spiked Cider? Yes, that sounds lovely, thanks."

Let's get cooking!

Apple Cranberry Stuffed Pork Loin
Adapted from America's Test Kitchen
Serves: 6-8

1 tablespoon butter
3 apples, peeled and chopped into 1/4" pieces
1 onion, finely diced
2 teaspoons honey
1/2 cup low-sodium chicken broth
1/3 cup dried cranberries
1/4 teaspoon herbes de Provence*
Salt and pepper
2-2.5 pound pork loin, butterflied**

Preheat oven to 375 degrees. Grease a 9" x 13" baking dish and set aside.

Heat butter a large skillet over medium-high. Add apples, onion, and honey, and saute until apples and onion are soft and golden, about 15 minutes. Stir in chicken broth, dried cranberries, and herbes de Provence, scraping the bottom of the pan to incorporate browned bits into the sauce. Cook until most of the liquid has evaporated, about 2-3 minutes. Season to taste with salt and pepper.

Season the inside of the pork loin with salt and pepper. Spread stuffing on top of the pork loin (there will be lots!) and roll to close. (It will look like a savory Ho Ho. And I love Ho Hos.) Use kitchen twine to tie the roast in several places to make sure it stays closed. Season the outside of the pork with salt and pepper and place in prepared baking dish.

Roast pork loin for about 1 hour, until the internal temperature reaches 140-145 degrees. Tent with foil and allow to rest for 15-20 minutes. Remove twine and slice before serving.

*Don't have herbes de Provence? Try substituting thyme.

**Ask your friendly butcher to do this for you. It will make your life—and dinner—much easier.

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