Chef Aaron McCargo, Jr.:
Roast Pork Loin With Sweet and Tart Apple Stuffing
Yield: Serves 6: 1 serving = 1/6 loin, or 3 oz.
IngredientsCherry Marmalade Glaze
- ½ cup sugar-free orange marmalade
- ¼ cup apple juice
- ¼ cup dried cherries
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
Mix all glaze ingredients in a small sauce pan on medium-high heat until marmalade is melted and starts to simmer. Turn off heat and set aside.
- 2 tablespoons canola oil
- 2 cups packed cubed Hawaiian rolls (or any white bread)
- ½ cup finely diced Granny Smith, and Macintosh or Honey Crisp apple
- 2 tablespoons butter
- 2 tablespoons finely diced onions
- 2 tablespoons finely diced celery
- 1 tablespoon fresh thyme or ½ teaspoon dried thyme
- 1 teaspoon black pepper
- ½ cup low-sodium chicken stock
- 1 pound Hormel natural boneless pork loin
- butcher twine (2 18-inch pieces of twine)
Heat oven to 400 F.
Saute all ingredients in canola oil except for chicken stock for 2-3 minutes in large saute pan on medium-high heat. Slowly add chicken stock until moist, but not too wet. (May not need it all, depending on how much juice is released from the apples during cooking). Remove from heat and chill to room temperature.
Meanwhile, cut five slits about 1 inch apart along the length of the loin, forming several pockets. Stuff each pocket with about 2 tablespoons of stuffing (there should be a little left over). Tie one long piece of twine around the length of the loin and additional twine across the shorter length as needed to keep the stuffing in place. Place remaining stuffing on a sheet tray, place tied stuffed pork on top and bake for 45 minutes at 400 F or until you reach an internal temperature of 160 degrees F. Spoon on the cherry marmalade glaze, shut oven heat off and let rest in oven for 10-15 minutes. Remove pork loin, slice into portions then serve.
|Note: Analysis for Pork Loin, Stuffing and Glaze only. See link below for side dish recipe.|
|Total Fat||16 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|