STUFFED PORK LOIN

Stuffed Pork Loin image

Provided by Susan McGreevy @smcgreevy

Categories Pork

Number Of Ingredients 10

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3 tablespoon(s) olive oil
1 large onion, chopped
2 large granny smith apples, peeled, cored and chopped
8 - sage leaves, fresh
2 cup(s) thick-cut white bread cubes, crusts removed
1 - egg, beaten
2 tablespoon(s) butter
- salt and pepper
1 cup(s) chicken broth, plus more if needed
3 pound(s) pork loin roast, butterflied

Steps:

Preheat oven to 375 degrees F. In a large skillet, heat the olive oil over medium-high heat. Add the onions, apples and sage. Saute until softened. Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken broth gradually until everything is moistened. Let the stuffing cool completely before putting it in the pork loin.
Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and the fat side up. Lightly score the fat in a diamond pattern, with a sharp knife.
Tightly tie the pork roast up with a butcher's twine, season it with more salt and pepper and transfer to a roasting pan. Roast the pork in a preheated oven for about 90 minues or until an instant read thermometer registers 160 degrees F. Remove from the oven and let rest for 15 minutes before slicing. Garnish with apples and fresh herbs if desired.