Ingredients with Measurements:
- 1 (3-4 pound) boneless pork loin
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon chopped fresh sage
- 2 cloves garlic, minced
- 2 cups chopped apples
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped walnuts
- 1/2 cup breadcrumbs
- 1/4 cup chicken broth
- 2 tablespoons butter
Special equipment needed:
- Kitchen twine
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a small bowl, mix together olive oil, salt, pepper, sage, and garlic.
3. Rub the mixture all over the pork loin.
4. In a large skillet, melt butter over medium heat.
5. Add apples, onion, and celery and cook until softened, about 5 minutes.
6. Add walnuts and breadcrumbs and stir to combine.
7. Add chicken broth and stir until mixture is moistened.
8. Remove from heat and let cool slightly.
9. Lay pork loin flat on a cutting board.
10. Using a sharp knife, cut a slit down the center of the pork loin, being careful not to cut all the way through.
11. Open up the pork loin and spoon the apple mixture into the center.
12. Fold the pork loin back over the stuffing and tie with kitchen twine to secure.
13. Place the stuffed pork loin in a roasting pan and roast for 1 1/2 to 2 hours, or until the internal temperature reaches 145°F.
14. Let the pork loin rest for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 20g
Saturated Fat: 5g
Cholesterol: 125mg
Sodium: 820mg
Carbohydrates: 16g
Fiber: 3g
Sugar: 9g
Protein: 43g
Substitutions for ingredients:
- Pork loin can be substituted with chicken or turkey breast.
- Walnuts can be substituted with pecans or almonds.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add dried cranberries or raisins to the stuffing mixture.
- Use thyme or rosemary instead of sage.
- Add a splash of apple cider vinegar to the stuffing mixture for a tangy flavor.
Tips and tricks:
- Make sure to tie the pork loin tightly with kitchen twine to prevent the stuffing from falling out.
- Let the pork loin rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the pork loin is cooked to the correct temperature.
Storage instructions:
Leftover stuffed pork loin can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, slice the pork loin and place on a baking sheet. Cover with foil and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the stuffed pork loin on a platter with roasted vegetables and a side salad.
Garnishes:
Garnish with fresh sage leaves or chopped walnuts.
Pairings:
Pair with a glass of Pinot Noir or Chardonnay.
Suggested side dishes:
Roasted Brussels sprouts, mashed sweet potatoes, or green beans.
Troubleshooting advice:
If the stuffing is too dry, add more chicken broth until it reaches the desired consistency.
Food safety advice:
Make sure to cook the pork loin to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Stuffed pork loin has been a popular dish for centuries, with variations found in many different cultures.
Flavor profiles:
The combination of savory pork, sweet apples, and earthy sage creates a delicious and comforting flavor profile.
Serving suggestions:
Serve the stuffed pork loin as a main dish for a holiday meal or special occasion.
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