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Recipes Main Course Pork
Recipes Main Course Pork
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| Servings: | 8 |
| Author Notes: | New Jersey, nicknamed the Garden State as a tribute to its rich agricultural heritage, produces a wide variety of fruits and vegetables, including apples. It is also home to many livestock farms, and wineries. This fruit-stuffed pork loin is inspired by the abundance that surrounds me. |
| Ingredients: |
1/4 cup butter 1 cup dry white wine, such as Pinot Grigio 3 tablespoons sugar juice of 1 lemon 4 Granny Smith apples, peeled, cored, and cut into wedges 1/4 cup applejack brandy 1 cup seedless dark raisins 1/2 cup unseasoned breadcrumbs 3 pound boneless, center-cut pork loin, butterflied salt and pepper to taste |
| Instructions: |
Serves 6-8 Preheat oven to 450°F. In a large sauté pan, heat the butter over medium-high heat. When it has melted, add the white wine, sugar, and lemon juice, and bring to a boil. Cook until the liquid is reduced by half, then add the apples and applejack. Cook, gently stirring occasionally, until the apples are tender but still firm, 5 to 7 minutes, depending on the thickness of the wedges. Add the raisins and breadcrumbs, and stir. Transfer the mixture to a bowl. Set aside to cool slightly. Generously season the pork loin with salt and pepper. Lay the pork flat on a clean work surface and spread the apple/raisin mixture evenly down the center, stopping 1 1/2 to 2 inches before reaching the ends. Fold the sides of the meat over the filling to make a tight roll, securely tying with kitchen string. Transfer the stuffed pork roll to a medium roasting pan and place on the middle rack of the oven. After 15 minutes, reduce the oven temperature to 350°F. Roast for 1 more hour, then check the temperature with a meat thermometer. It is cooked when the thermometer registers 150°F; it might require another 15 minutes. Remove the pan from the oven and transfer the pork to a plate to rest for 10 minutes before slicing. |
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