3 years ago

Apple-Stuffed Pork Loin with Applejack Sauce

This
delicious dish is perfect for your next dinner party! The key to this recipe:
Ask your butcher to prep the cut of meat ahead of time so it’s all ready to
stuff and roll up. You can also do this step yourself if you want.

6
servings
Preparation time: 1 hour 45 minutes

Ingredients

  • 4
    tablespoons butter
  • 1 cup
    cored, diced Honeycrisp
    apple
  • 1 cup
    chopped onion
  • ½ cup
    chopped celery
  • 2 teaspoons
    Lunds & Byerlys Poultry Seasoning
  • Salt and
    pepper, to taste
  • 1 Lunds
    & Byerlys Artisan Petite Whole Grain Roll, cubed
  • 2-pound
    boneless pork loin roast, butterflied and flattened into an approximately
    8-inch wide x ¾-inch thick rectangle by butcher
  • 2
    tablespoons olive oil
  • 2
    tablespoons Lunds & Byerlys Poultry Seasoning
  • 2
    tablespoons applejack or apple juice
  • ¾ cup
    chicken broth
  • ½ cup apple
    juice
  • ¼ cup
    whipping cream

Directions

1.    
In
skillet, melt butter over medium heat. Add apple, onion, celery, 2 teaspoons
poultry seasoning, salt and pepper. Sauté until tender (8-10 minutes); transfer
to bowl.

2.    
In
food processor, process bread cubes into coarse crumbs. Stir into apple
mixture.

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3.    
Unfold
roast into rectangle; spread apple mixture over meat to within ¾ inch of
lengthwise edges.

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4.    
Roll
jelly-roll fashion; place seam-side down on cutting board. Using kitchen twine,
tie roast at 1-inch intervals.

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5.    
Brush
roast surface with 2 tablespoons oil and sprinkle with 2 tablespoons poultry
seasoning. Arrange on rack in roasting pan.

6.    
Roast
in 350 F oven until internal temperature reaches 155 F (50-60 minutes).
Transfer roast to cutting board; allow to rest 10 minutes while making sauce.

7.    
Discard
fat from baking pan. Deglaze pan with applejack or apple juice, scraping up
browned bits; reduce to 2 tablespoons. Add chicken broth, apple juice and cream
to pan. Bring to a boil and cook over high heat, stirring, until thickened (7-8
minutes).

8.    
Remove
twine from roast; cut into 1-inch slices. Arrange on serving dish; drizzle with
sauce.

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