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14.7.14

STUFFED PORK LOIN


Although I have never taken to sweet applesauce smeared on my pork, pork, garlic and apples can make for a happy union. The apple is in the stuffing and if I had to change one thing, I would have chopped the celery much smaller. I did not add any liquid to moisten the bread. The apple and the meat juices provided ample moisture. It was a bit of a challenge to stuff the pork loin, but the stuffing was just right in the end. The roast sliced nicely and didn't fall apart. After chilled, it looked especially nice thinly sliced on a tray.




1 kg boneless pork loin
3-4 garlic cloves, slivered
salt to taste
3 Tbsp olive oil

Apple Stuffing:
4 slices of sourdough bread or light deli rye
1/2 onion
2 stalks of celery
1 apple
1 Tbsp olive oil

  • Wash the meat and pat to dry with paper towels.
  • Butterfly the meat. Watch the video.
  • Place plastic wrap on the top and pound the meat to even thickness with a meat tenderizer.
  • Salt the meat and let it rest at room temperature for 2 hours.
  • Meanwhile prepare the apple stuffing.
  • Cube 4 slices of sourdough bread or light deli rye.
  • Chop the onions and set it aside in a separate small bowl.
  • Place bread cubes in a large bowl and set it aside.
  • Chop the celery and set it aside in a separate small bowl.
  • Peel, core and shred the apple and add to the small bowl.
  • Sauté the onions in 2 Tbsp of olive oil until soft.
  • Add to the bread cubes and toss.
  • Add the celery and the apple to the bread cubes.
  • Season the stuffing and toss.
  • Preheat the oven at 350F.
  • Discard the meat juices and poke holes into the meat.
  • Stuff the holes with garlic slivers.
  • Arrange the apple stuffing along the short end of the meat and roll it up.
  • Secure the rolled up meat with kitchen twine.
  • Drizzle 1 Tbsp oil in the roasting pan and set aside.
  • Place in the meat, drizzle with remaining olive oil and cover.
  • Slowly roast in preheated oven for 3-4 hours or until roast is nicely browned and clear juices run when pierced.  [Thermometer should reach 165F]
  • Baste often for best flavour.
  • Remove from oven and cover with foil.
  • Let the roast rest for 10 minutes before slicing.


2 comments:

  1. This stuffed loin is a neat and compact way to cook and serve a dish without a lot of fuss. And a lot easier than trying to bone out a whole chicken. :)

    ReplyDelete
    Replies
    1. It was. Except it was way too much for the two of us. In the end I scraped out the stuffing and froze the leftover meat in bags. We ate the meat sliced into slivers with various sauces.

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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