ROAST STUFFED PORK LOIN WITH APPLESAUCE
Makes: 6 to 8 Servings
- Applesauce Ingredients:
- Makes: 6 to 8 Servings
- 1 1/2 pounds all purpose apples (such as McIntosh), peeled, cored, cut into 2-inch pieces
- 1/3 cup sugar
- 2 tbsp water
- Pork Loin Roast Ingredients:
- 5 Tbsp butter, room temperature
- 1 1/4 cups chopped onion
- 2 1/2 cups fresh white breadcrumbs
- 9 Tbsp mixed chopped fresh herbs (such as parsley, thyme, chives, majoram and rosemary)
- 1 4-pound centre-cut boneless pork loin roast, trimmed
- 2 Tbsp all purpose flour
- 3 cups canned low-salt chicken broth
1. Combine all ingredients in heavy large saucepan. Cover; cook over medium-low heat until apples begin to break down, stirring often, about 20 minutes.
2. Coarsely mash apples in saucepan to chunky sauce; transfer to medium bowl. (Can be made 2 days ahead. Cover; chill).
Pork Loin Roast Directions:
Preheat oven to 375F. Melt 3 Tbsp butter in heavy large skillet over medium heat. Add onion and saute until tender and beginning to brown, about 5 minutes. Mix in breadcrumbs and 6 Tbsp fresh herbs. Season stuffing to taste wit salt and pepper. Set aside.
Butterfly pork loin by cutting horizontally almost in half, leaving 1 inch of 1 long side intact. Line work surface with large piece of plastic wrap. Arrange butterflied pork on plastic and open like a book. Top with another large sheet of plastic. Using mallet or rolling pin, pound pork until about ½ inch thick, 10 inches wide and 13 to 14 inches long. Discard top plastic sheet.
Sprinkle pork with salt and pepper. Spread breadcrumb stuffing evenly over. Starting at 1 long side and using bottom plastic sheet as aid, tightly roll up pork. Discard plastic sheet. Tie pork at 2-inch intervals to hold log shape. Sprinkle pork with salt and pepper. Place rack in large roasting pan. Place stuffed pork on rack. Roast stuffed pork until thermometer inserted into thickest part registers 160F, about 1 hour 15 minutes. Transfer pork to platter; tent with foil to keep warm while preparing gravy. (Do not clean roasting pan).
Mix remaining 2 Tbsp butter and flour in small bowl until smooth. Set roasting pan over medium-high heat. Gradually whisk in 3 cups chicken broth and bring mixture to boil, scraping up any browned bits. Whisk in butter-flour mixture and remaining 3 Tbsp fresh herbs. Boil gravy until thickened to sauce consistency, whisking constantly, about 4 minutes. Season gravy to taste with salt and pepper.
Stir applesauce in heavy medium saucepan over medium heat until warm. Cut pork crosswise into ½ inch thick slices. Place pork slices on plates and top with gravy. Spoon some applesauce alongside and serve.