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Stuffed Pork Loin

Stuffed Pork Loin


1/2 cup bread crumbs

3 Tbsp. extra-virgin olive oil (1 Tbsp. for the pork)

1/4 cup onion, diced

1 shallot, minced

3 Granny smith apples

2 garlic gloves, minced

1/2 tsp. fresh thyme, chopped

1/2 tsp. sage, chopped

 4 lbs. pork loin

1/2 lb. spicy breakfast sausage


1. In a large skillet, heat oil until hot, add onions and shallots cook over medium heat until onions and shallots are translucent then add sausage and crumble with a fork. When sausage is cooked, add apples, garlic, thyme, and sage; cook until apples just begin to soften. Place mixture into a bowl and let cool, add breadcrumbs.

2. To stuff the pork, rinse the pork loin and pat dry. Butterfly the loin by first cutting lengthwise about half way through, on both sides. Unfold the pork and make tiny slits in the surface of the meat. Cover with plastic wrap. Pound with a meat mallet to flatten as much as possible. Remove plastic, sprinkle pork with salt and pepper, and set aside.

3. Take cooled mixture and place onto pork, spread out with a spoon, roll the pork, and tie with butcher’s string. Season the outside of the rolled pork with a little more salt and pepper, and 1 Tbsp. of olive oil.

4. Place pork onto a roasting rack and roast at 350°, until the pork reaches an internal temperature of 140° F. (about one hour). Let pork rest for 10 minutes. Remove the string, slice into 1/2 thick slices, and serve.
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