Ingredients with Measurements:
- 1 pork loin (2-3 pounds)
- 1 cup crabapple jelly
- 1 cup breadcrumbs
- 1/2 cup chopped walnuts
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh sage
- 1/4 cup chopped fresh thyme
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 2 tablespoons olive oil
Special equipment needed:
- Kitchen twine
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a mixing bowl, combine crabapple jelly, breadcrumbs, walnuts, parsley, sage, thyme, garlic, salt, and pepper.
3. Butterfly the pork loin by slicing it lengthwise down the center, but not all the way through. Open the pork loin like a book.
4. Spread the crabapple stuffing mixture evenly over the inside of the pork loin.
5. Roll the pork loin back up and tie it with kitchen twine to secure it.
6. Rub the pork loin with olive oil and season with salt and pepper.
7. Place the pork loin in a roasting pan and roast for 1 hour or until the internal temperature reaches 145°F.
8. Remove from the oven and let it rest for 10 minutes before slicing.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 18g
Carbohydrates: 27g
Protein: 38g
Sodium: 320mg
Sugar: 15g
Substitutions for ingredients:
- You can substitute the crabapple jelly with any other fruit jelly or jam.
- You can substitute the walnuts with pecans or almonds.
- You can substitute the fresh herbs with dried herbs.
Variations:
- You can add chopped dried apricots or cranberries to the stuffing mixture.
- You can use a different type of meat, such as chicken or turkey, instead of pork.
Tips and tricks:
- Make sure to tie the pork loin tightly with kitchen twine to prevent the stuffing from falling out.
- Use a meat thermometer to ensure the pork is cooked to the correct internal temperature.
- Let the pork loin rest for 10 minutes before slicing to allow the juices to redistribute.
Storage instructions:
- Store leftover pork loin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, slice the pork loin and place it in a baking dish. Cover with foil and bake at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the sliced pork loin on a platter with roasted vegetables and a side salad.
Garnishes:
- Garnish with fresh herbs or sliced fruit.
Pairings:
- Pair with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots
- Mashed potatoes or sweet potatoes
- Green salad with a vinaigrette dressing
Troubleshooting advice:
- If the stuffing is too dry, add a little bit of chicken broth to moisten it.
Food safety advice:
- Make sure to cook the pork to the correct internal temperature to prevent foodborne illness.
Food history:
- Crabapples have been used in cooking for centuries, and were often used to make jelly or preserves.
Flavor profiles:
- The sweet and tart flavor of the crabapple jelly pairs well with the savory pork and nutty stuffing.
Serving suggestions:
- Serve the pork loin as a main course for a family dinner or special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A