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Apple stuffed pork loin roast
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peeled, cored and chopped
fresh rosemary or sage
about 10 leaves sage or 2 small rosemary twigs
white bread cubes
Salt and pepper to taste
about 1 cup chicken broth
more if needed
You will also need:
butcher or baker's twine
non stick roasting pan
Preheat oven to 375 F = 190 C.
Roll cut the pork loin.
In a large skillet, heat the olive oil over medium heat.
Add the onion, apples and rosemary or sage. Saute until softened.
Remove from the heat and gently stir in the bread, egg, butter, salt and pepper. Add the chicken broth gradually until everything is well moistened.
Let the stuffing mixture cool completely before putting it in the pork loin. Spoon the stuffing down the pork, horizontally, in a line.
Lay your pork on a working surface and add stuffing, making sure it's spread evenly. Roll the pork over the stuffing, ending with the seam down and fat side up.
Lightly score the fat with a sharp knife.
Tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a non stick roasting pan. Roast for about 90 minutes.
Remove from the oven and let rest for about 20 minutes before slicing.
Serve with crispy potato roast and roasted long peppers salad.
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