"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

PORK LOIN--APPLE STUFFED Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for PORK LOIN--APPLE STUFFED, by , is from OUR FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joanne Volk
Added: Wednesday, March 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
STUFFING:
2 Tbsp olive oil
1 clove garlic, finely chopped
1 1/2 cups chopped golden delicious apples
1 cup chopped onion
1/4 tsp dried thyme
1/2 cup finely chopped dried apricots
salt and pepper to taste
1/4 tsp dried thyme
1/2 cup apple cider
1 boneless pork loin (2 1/2 to 3 lbs)
1 cup apple cider
2 tsp cornstarch

Directions:
Directions:
In a large frying pan, over medium heat, warm the oil. Add the apple and onion, and saute until golden, about 5 min. Stir in the garlic and cook for 1 min. Add the dried apricots and thyme. Add the 1/2 cup apple cider and boil, stirring occasionally, until the cider is absorbed by the stuffing, about 5 minutes. Preheat oven to 400. Have ready, 4pcs of kitchen string, about 18" long. Butterfly the pork loin by making a slit along it's length. Cut just deep enough that the loin opens flat, like a book. Do not cut all the way through. Spoon the stuffing evenly onto the meat. Close & tie at even intervals, so the loin assumes it's original shape. Sprinkle the surface with thyme, salt and pepper. Place in a pan and add 1/2 cup of cider to the pan. Roast for 30 minutes, baste with pan juices, then add the other 1/2 cup cider. Continue to roast, basting at least twice with pan juices. Roast until an instant-read thermometer registers 160 degrees (about 45 min). Transfer loin to a cutting board, and cover with foil. Scrape the bottom of the pan to loosen any brown bits, then pour all into a measuring pitcher and add enough cider to make 1 1/2 cups. In a small sauce pan, combine 1/4 cup of the juices with the cornstarch. Stir until the cornstarch is dissolved, then add the remaining juices. Bring to a boil and cook, stirring, until slightly thickened, about 5 min. Cut the loin into slices, and serve on a warmed platter, with the cider sauce on the side.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

97W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!