Roast Pork Loin with Apple Stuffing
Prep: 30 minutes, Cook: 60 minutes
- 2 cups bread cubes, small, dried or baked
- 2 cups milk
- 3 tbsp butter, softened
- 1 tsp fresh ground sage
- 1 tsp cinnamon
- 4 medium sized apples (sweet), skinned and diced small
- 2-3 pound pork loin, center cut, cleaned
- 2 cups apple juice, 100%
- Trim as much fat and "silverskin" off of the pork as possible. With a good center cut there shouldn't be much besides the bottom.
- Then, using a boning knife cut the pork lengthwise at a 45 degree angle about an inch to an inch-and-a-half from the outside edge. Do this on both sides creating a wide V shape in the center of the pork, so that you can pull the chunk out.
- Take this piece that you removed and slice it into 1/4-inch to 1/2-inch strips, lengthwise so that you have about 4-5 cuts, set aside.
- Set the oven to preheat at 325°.
- In a large mixing bowl, mix together the bread cubes, butter, milk, spices and apple until mixed well. The mixture shouldn't be too soft and might not clump as much as you might think.
- Stuff the mixture on top of the pork, rounding out the top. Don't be afraid to "overstuff" the top of the pork.
- Take the strips of pork we cut earlier and lay them out across the width of the pork loin on top of the stuffing. Spread them out evenly to create a pattern.
- Place the pork loin in a good-sized baking dish with extra room. Place any remaining stuffing around the pork to fill the pan, if possible.
- Pour the apple juice over the pork loin and the stuffing.
- Bake the pork loin at 325° for up to 60 minutes. Check it with a meat thermometer, and when the internal temperature of the pork reaches 160°, it is finished.
- If you prefer your pork well done, let it reach 170°. This might add an additional 10-15 minutes cooking time.
This recipe works well for a presentation effect when you have guests and need to feed a few people. The stuffed pork can be very filling! Make sure you soak the apple chunks that you dice in water immediately so they don't brown. This also allows them to fill with water, which keeps them moist during the roasting.
You can substitute a package of store-bought stuffing (bread ONLY) for the bread cubes, but do not use the spice packet!
If you wish, you could marinate the pork loin in apple juice overnight, but it is not necessary. The juice is an ingredient to add some additional flavor into the dish and give the stuffing liquid to evaporate during roasting.