Stuffed Pork Loin with Apple Sauce
I start with a nice size full pork loin about 10 to 12 inches
long. There are usually 2 sections and you must cut them
open with a fillet knife but be careful not to cut all the way
through. You want to have 2 nice pieces of loin to work
with.
In a sauce pan follow the directions to 1 package of Stove Top
Wild Rice Stuffing Mix, but use unsalted butter. You can
also brown 1/2 package of Bob Evans sausage in a small skillet,
drain off the grease and add it to the stuffing for a special
taste. Peel and
core one Macintosh apple and chop into little pieces and add to
the stuffing. Fill the pork loin with stuffing in the middle
of one side and place other piece on top. With cooking twine
or tooth picks fasten the loin so that no stuffing is visible and
is all tucked away nicely.
In roaster with lid, put 2 tbsp. olive oil and slice up a half
of a large sweet onion. Salt and pepper the pork on both
sides lightly. Then sprinkle with garlic powder and paprika
on both sides lightly. Sear one side of the pork loin in the
oil and onion and turn over to other side. At this time you
can sprinkle 1/2 tsp. of dried rosemary and 1/4 tsp of dried thyme
on top of roll. Add about 3 cups or so of water and the lid and
bake for 2 hours on 300 degrees till tender.
Mean while, in a sauce pan bring to boil 3 peeled and cored and
cut into larger pieces Macintosh apples and 1 cup cranberry juice
and 1/2 cup craisons (dried Cranberries). Let cook till it
becomes a course apple sauce and it will turn a pretty pink in
color. (add more juice if you need it)
Remove from pan when done and let meat rest and strain
drippings adding cornstarch and water to make a sauce and pour
some of the sauce over the meat after you have sliced it about 1
to 1 and 1/2 inches thick for each portion. Serve a slice
with apple sauce on the side. Be sure to take a little of
the apple sauce and the pork and stuffing on your fork to
taste. The flavors mingle and are wonderful!
Absolutely delicious!
ENJOY!!
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