Apple Stuffed Pork Loin with Applejack Sauce
| | Ingredients |
Recipes Home
Make Printer Friendly | 4 T butter
1 cup cored, diced Honeycrisp apple
1 cup chopped onion
½ cup chopped celery
2 teaspoons Lunds & Byerly?s Poultry Seasoning
salt and pepper to taste
1 Lunds or Byerly?s Artisan Multigrain Dinner Roll, cubed
1 (2 pound) boneless pork loin roast, butterflied and flattened into an approximately 8 inch wide, ¾ inch thick, rectangle by butcher.
2 T olive oil
2 T Lunds & Byerly?s Poultry Seasoning
2 T applejack or apple juice
¾ cup chicken broth
½ cup apple juice
¼ cup whipping cream
| | Preparation | In skillet, melt butter over medium heat. Add apple, onion, celery, 2 teaspoons poultry seasoning, salt and pepper. Sauté until tender (8-10 minutes); transfer to bowl.
In food processor, process bread cubes into coarse crumbs. Stir into apple mixture.
Unfold roast into rectangle; spread apple mixture over meat to within ¾ inch of lengthwise edges. Roll jelly roll fashion; place seam side down on cutting board. Using kitchen twine, tie roast at 1 inch intervals.
Brush roast surface with 2 tablespoons oil and sprinkle with 2 tablespoons poultry seasoning. Arrange on rack in roasting pan.
Roast in preheated 350 F oven until internal temperature reaches 155 F (50-60 minutes). Transfer roast to cutting board; allow to rest 10 minutes while making sauce.
Discard fat from baking pan. Deglaze pan with applejack or apple juice, scraping up browned bits; reduce to 2 tablespoons. Add chicken broth, apple juice and cream to pan. Bring to a boil and cook over high heat, stirring, until thickened (7-8 minutes).
Remove twine from roast; slice1 inch thick. Arrange on serving dish; drizzle with sauce.
6 servings
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| | Courtesy of: Sue Erickson |
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