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Pork Loin with Apple-Cornbread Stuffing
6 Ratings (See All)
| 2 | Recommend it | 1 | Say this is a favorite |
| 1 | Say this is easy | 1 | Say this is for adventurous cooks |
| 1 | Say this is ideal for entertaining | | |
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The clear, sharp sweetness of apples makes the fruit an excellent companion to rich meats like pork.
Ingredients
Serves 8
- 4 ounces bacon (about 5 strips), cut into 1/4-inch-thick strips
- 2 small onions, chopped (about 1 3/4 cups)
- 1 fennel bulb, trimmed and coarsely chopped (about 1 3/4 cups)
- 6 firm, tart apples, such as 'Northern Spy': 1 peeled, cored, and chopped (about 1 1/4 cups); 3 peeled, cored, and cut into 8 wedges each; 2 cored and cut into 8 wedges each
- 4 sprigs fresh thyme, finely chopped
- 2 sprigs fresh rosemary, finely chopped
- 10 fresh sage leaves, finely chopped, plus 6 whole leaves
- Coarse salt and freshly ground pepper
- 12 ounces corn bread, cut into cubes (about 3 cups)
- 1/3 cup homemade or low-sodium store-bought chicken stock
- 1 boneless pork loin (4 pounds; about 1 foot long), butterflied (3/4 inch thick)
- 1/4 cup olive oil
- 2 cups apple cider
- 1 pound cipollini onions
Directions
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Preheat oven to 350 degrees. Cook bacon in a large (9-quart) heavy-bottomed pot over medium heat until browned and crisp, 5 to 7 minutes. Transfer with a slotted spoon to paper towels to drain.
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Add chopped onions, fennel, and chopped apple to fat in pot; cook over medium heat, stirring occasionally, until just golden brown, about 8 minutes. Add thyme, rosemary, and chopped sage; cook 2 minutes. Season with salt and pepper. Transfer to a bowl; let cool completely. Keep pot on stove with heat off.
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Add corn bread, stock, and reserved bacon to bowl. Season stuffing with salt and pepper, and gently stir (do not break up corn bread too much).
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Generously season cut side of pork with salt and pepper, and then spread with apple-corn bread stuffing, leaving a 1/2-inch border on all sides. Starting from one short side, roll up pork, encasing the stuffing.Tie rolled pork at 1-inch intervals with kitchen twine. Generously season rolled pork with salt and pepper.
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Heat oil in pot over high heat until hot but not smoking. Brown pork all over, about 10 minutes total. Transfer pork to a large plate. Pour off fat from pot; blot any left in pot with paper towels.
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Bring cider to a boil in pot, and deglaze pot by scraping up brown bits with a wooden spoon. Return pork to pot; put cipollini onions, peeled apples, and sage leaves around sides. Transfer to oven; cook, uncovered, 30 minutes.
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Turn pork over; add unpeeled apples. Cook until an instant-read thermometer inserted at least 2 inches into pork registers 140 degrees. about 15 minutes more.
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Let pork stand in pot at room temperature 15 minutes; transfer to a carving board. Discard twine. Cut pork into 1/2-inch-thick slices. Serve with apples, onions, and sauce from pot.
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