Apple-Stuffed Pork Loin with Applejack Sauce
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.
Preparation time: 1 hour 45 minutes
- 1 cup
cored, diced Honeycrisp
- 1 cup
- ½ cup
- 2 teaspoons
Lunds & Byerlys Poultry Seasoning
- Salt and
pepper, to taste
- 1 Lunds
& Byerlys Artisan Petite Whole Grain Roll, cubed
boneless pork loin roast, butterflied and flattened into an approximately
8-inch wide x ¾-inch thick rectangle by butcher
tablespoons olive oil
tablespoons Lunds & Byerlys Poultry Seasoning
tablespoons applejack or apple juice
- ¾ cup
- ½ cup apple
- ¼ cup
skillet, melt butter over medium heat. Add apple, onion, celery, 2 teaspoons
poultry seasoning, salt and pepper. Sauté until tender (8-10 minutes); transfer
food processor, process bread cubes into coarse crumbs. Stir into apple
roast into rectangle; spread apple mixture over meat to within ¾ inch of
jelly-roll fashion; place seam-side down on cutting board. Using kitchen twine,
tie roast at 1-inch intervals.
roast surface with 2 tablespoons oil and sprinkle with 2 tablespoons poultry
seasoning. Arrange on rack in roasting pan.
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.
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
twine from roast; cut into 1-inch slices. Arrange on serving dish; drizzle with