Name: Pork Loin with Apple-Cornbread Stuffing
Yield: 8 servings
Ingredients: 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

1. 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.
2. 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.
3. 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).
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Reviews

How would you rate this recipe?

radiantrhythm

12 AUG, 2014

This is by far one of my top 3 dishes I have ever made in my life. Seriously, SO. GOOD. It cannot be overstated how delicious this dish is! I have made it 3 times and each time it came out beautifully. The stuffing can stand alone just as well, too. It takes a LOT of prep time so be prepared to put some work into it, but it is so worth it. The apples and bacon and fennel are such a great combination with the meat and cornbread. This is a great dish for a holiday meal or dinner party!
Jessica Bamberger

9 SEP, 2012

Wonderful. The room temperature fennel and bacon is interesting, can warm it and make it more "normal". Swine has truthfully never tasted so good!!!!
Jessica Bamberger

9 SEP, 2012

Wonderful. The room temperature fennel and bacon is interesting, can warm it and make it more "normal". Swine has truthfully never tasted so good!!!!
radiantrhythm

24 NOV, 2011

This recipe is incredible. The chopping takes some time but it's totally worth it. I made this for a dinner party a few weeks ago and it was a huge hit. You can never go wrong with bacon though.
Semperita

31 OCT, 2011

Hola, estoy haciendo este lomo para este día y la cocina huele maravillosa.

Pork Loin with Apple-Cornbread Stuffing

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