We tend to eat a lot of pork in the fall. I'm not sure why but for some reason it just fits with the traditional fall flavours. This impressive looking roast from Williams Sonoma is a perfect example - pork stuffed with apple sand served with a simple cider sauce. Lots of yummy fall flavours here!
This was a bit complicated to make . . . a good weekend meal when you actually have time to fuss and bother.
Don't let the added steps sway you - the end results are amazing!
Apple-Stuffed Pork Loin with Cider Sauce
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 frying pan over medium heat, warm the olive oil. Add the apple and onion. Sauté until golden, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the dried apples and thyme. Season with salt and pepper. Add the cider and boil, stirring occasionally, until the cider is absorbed by the stuffing. Remove from hear and let cool.
Position a rack in the centre of the oven. heat over to 400.
Cut 4 pieces of kitchen string into 18 inch lengths.
Butterfly the pock loin by making a slit down its length, cutting just deep enough so that the loin opens up like a book. Do not cut all the way through.
Spoon the stuffing evenly onto the meat. Close the loin back up. Using the string tie at even intervals. Push in any of the stuffing which escapes from the ends.
Sprinkle the surface of the loin with thyme, season with salt and pepper.
Place the loin in a roasting pan and add 1/2 cup 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 more, until an instant read thermometer reads 150 degrees, about 45minutes more.
Transfer the roast to a cutting board and loosely cover with foil.
Scrape the bottom of the pan to remove and remaining bits. Pour the pan juices into a measuring cup -add additional cider so that you have 1 1/2 cup of liquid. In a small sauce pan combine 1/4 cup of the juices and the cornstarch. Stir until the cornstarch is dissolved. Add the remaining pan juices. Bring to a boil and cook, stirring, until the sauce is thickened, about 5 minutes. Taste and add salt and pepper as needed.
Cut the loin into slices and serve the warm sauce on the side.
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