Apple-Stuffed Pork Loin with Maple-Mustard Sauce |
|
 |
Prep Time: 25 Minutes Cook Time: 80 Minutes |
Ready In: 105 Minutes Servings: 8 |
|
Ingredients:
1/2 cup raisins |
1/4 cup bourbon or apple juice |
1 1/2 teaspoons dried thyme |
1 teaspoon ground coriander |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 teaspoons butter |
1/2 cup chopped onion |
1/2 cup chopped celery |
1 1/2 cups diced peeled granny smith apple |
1/4 teaspoon grated orange rind |
1 (2-pound) boneless pork loin roast |
cooking spray |
maple-mustard sauce |
Directions:
1. Combine raisins and bourbon in a small microwave-safe bowl. Microwave at HIGH 45 seconds or until hot. Remove from microwave; cover and let stand 20 minutes.
2. Combine thyme and next 3 ingredients in a small bowl, stirring well.
3. Melt butter in a large nonstick skillet. Add onion and celery; sauté 5 minutes. Stir in apple and half of spice mixture. Sauté 3 minutes or until apple is crisp-tender. Stir in orange rind and raisins with liquid; cook 30 seconds. Set aside.
4. Trim fat from pork. Starting off-center, slice pork lengthwise, cutting to, but not through, other side. Open butter-flied portions, laying pork flat. Turning knife blade parallel to surface of cutting board, slice larger portion of pork in half horizontally, cutting to, but not through, other side; open flat. Place plastic wrap over pork; pound to 1/2-inch thickness using a meat mallet or rolling pin.
5. Preheat oven to 325°.
6. Spread apple mixture over pork to within 1/2 inch of edges. Roll up pork, jelly roll fashion, starting with long side. Secure pork at 2-inch intervals with twine.
7. Rub pork with remaining spice mixture. Place on a broiler pan coated with cooking spray. Bake at 325° for 1 hour and 10 minutes or until a thermometer registers 160° (slightly pink). Let stand 10 minutes before slicing. Serve with Maple-Mustard Sauce.
|
|