Chef Time!

Chef Time!

Thursday, February 19, 2015

Just In Time For Easter

When growing up, my nonna would always prepare ham for Easter. But I can only eat ham for just so long. So I decided to do things a little differently. I still have pork, but there is more to life than just ham being in the category. This is by far, my favorite recipe for preparing pork loin. So enjoy!

Apple Stuffed Pork Loin

Apple Stuffed Pork Loin
3 tbsp. Olive oil
1 large onion, chopped
2 apples, peeled, cored and chopped
Fresh sage
2 c. bread cubes, crust removed
1 egg, beaten
2 tbsp. Butter
Salt and pepper to taste
1 c. chicken broth
Pork loin, butterflyed

Preheat oven to 350. In a large skillet, heat the oil over medium high heat. Add onion, apples and sage. Saute until softened. Remove from the heat and gently stir in the bread, egg, butter, salt and pepper. Add the chicken broth gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the loin.
Spread the stuffing along the center of the butterflyed loin. Jelly roll the loin, ending with seam down. Diamond cut the top of the loin. Season with olive oil and fine ground coffee; place in a roasting pan. Roast for about 90 minutes or until done. Allow to rest before carving.

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