This weekend, I had a holiday party and needed to choose a versatile meat that could take on many flavors, hold up to long cooking, and feed many people. I chose pork, a giant 12 pound pork loin to be exact. I have always looked enviously as I passed those giant vacuum packed slabs of meat and now I finally had a chance to purchase one of my very own.
And what was I going to do with it? Stuff it of course. I decided on a simple sauteed apples and onion stuffing flavored with ground caraway seeds.I portioned my prodigious porcine into three four-pound sections and the recipe below is how I prepared one section.
3 Granny Smith Apples
1 Sweet Onion
2 Tbs Butter
1/4 tsp ground caraway seeds
4 lbs pork loin
Salt and Pepper to taste
1. Preheat the oven to 375 degrees.
2. Peel, core, and cut the Granny Smith apples into 1/2 inch thin slices.
3. Slice the onion longitudinally into 1/2 inch slices.
4. Add butter to the pan over medium high heat and wait until the butter bubbles.
5. Add the onion, apples, and group caraway and saute until fork tender.
6. Let the apple mixture cool.
7.Cut the fat on the roast in a diamond pattern and lightly season with garlic, onion, salt, pepper, and paprika.
8. Butterfly the pork loin.
9. Lightly season the inside of the roast with garlic, onion, salt, pepper, and paprika.
10. Stuff the roast horizontally, roll, and secure with cooking twine.
11. Place the roast on a shallow baking pan and bake for approximately 2 – 2.5 hours or until the roast is 165 degrees.
12. Allow to rest covered with foil for at least 15 minutes.
13. Slice and serve.
Next time I want to try caramelizing the onions and then adding the apples.
Please watch the video below if you have never butterflied and stuffed a pork loin.