Stuffed Pork Loin with Roasted Apples

By lornudune

Ingredients

• 2 tablespoons coarsely chopped garlic
• 1 1/2 tsp coarse salt divided
• 1/8 tsp plus 1/4 tsp pepper divided
• 1/4 c coarselychopped fresh rosemary
• 2 tbspn extra virgin olive oil divided
• 1 cup chopped onion
• 1 cup finely chopped and peeled apples
• Granny smith or fuji
• 2 tbspn raisins
• 1 - (2 lb-3 lb) boneless pork loin
• 3 cups peeled apple wedges
• 1/2 c white wine or apple cider

Details

Servings 8
Preparation time 20mins
Cooking time 70mins

Preparation

Step 1

1. Mash garlic, 1 tsp of salt and 1/8 tsp of the pepper into a paste in mortar with pestle or finely chope and mash with chef's knife. Stir in Rosemary.

2. Heat 1 tbspn of the oil in medium skillet over medium heat until hot. Cook onion for 5 minutes or until softened and golden brown, sitrring occasionally. Add chopped apple, raisins and 2 tspn of garlic mixture. Reduce heat to medium low cook 5 minuts or until tender, stirring occasionally. Remove from heat.

3. Cut pork horizontally through center of lion without cutting allthe way through (like a book). Sprinkle cut surface with remaining 1/2 tspn of salt and 1/4 tsp pepper.

4. Heat oven 350 spray large shallow pan with cooking spray. Spoon apple mixture over bottom half of pork. fold top of pork over stuffing. With kitchen string tie roast at 2 inch intervals, pressing any escaping stuffing back inside the roast. Plase in roasting pan rub with 2 tsp of garlic mixture.

5. Toss apple wedges with remaining garlic mixture spoon around pork. Drizzle apples with wine. Drizzle apples and pork with remaining olive.

6. Bake 40 to 50 minutes or until internal temp reaches 145, stirring apples halfway though cook time.