Roast Pork Loin Stuffed With Apples & Walnuts

The cooking juices from this apple and walnut stuffed pork loin reduce into a tasty sauce to accompany the meat.

Servings: 6

Pair With: Fruit-forward red wine, like a Syrah

Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor


2 1/2 lb. boneless center cut pork loin roast, butterflied

salt and fresh ground black pepper

3 shallots, peeled and minced

2 tablespoons minced garlic

2 Granny Smith or Pippin apples, peeled, cored and chopped

2 teaspoons minced fresh rosemary plus several whole sprigs

4 tablespoons brown sugar

1/2 cup toasted walnut pieces

4 cups MIREPOIX: a mixture of 2 cups onion, 1 cup carrot and 1 cup celery chopped into uniform size

8 to 12 oz. chicken broth

1/2 cup red wine--use the wine you will pair with the dish


Instructions For the Apple and Walnut Stuffing:

Toast the walnut pieces under the broiler. Remove and let cool. In a large skillet, cook the shallots and garlic in oil over low heat until the onion is translucent--do not let brown. Add the apples, minced rosemary, and brown sugar and cook until the apples start to soften. Adjust seasonings, if needed. Set aside to cool, then stir in the walnuts.


Instructions For the Pork Loin:

Have your butcher butterfly the roast or do it yourself by slicing through it lengthwise partway--leaving 1 1/2" intact so you can open it up like a book.


Put the roast on plastic wrap and cover with a sheet of plastic wrap. Pound the meat with a meat tenderizer until is is flat. Remove from the wrap and salt and pepper both sides.

Preheat the oven to 350 degrees. Run the stuffing in a line down the middle and roll the butterflied pork around it. Use cooking twine to truss the loin with the stuffing inside. Heap the mirepoix in a deep roasting pan in the shape of the pork. Place the pork on top of the mirepoix, arrange sprigs of rosemary around the roast and pour the wine into the roasting pan. Add enough chicken broth so the level of the liquid just covers the mirepoix.

Roast in the oven about 1 hour, until internal meat temperature is 145 degrees, basting with the broth in the pan a few times during the cooking process. Add extra broth, if necessary to keep the mirepoix under liquid.

Remove roast, tent with foil to keep warm as you make your pan sauce reduction: strain the broth and put into a saucepan. Add the wine and cook over high heat until reduced by half. Season to taste with salt and pepper. Remove the twine that trussed the roast, slice into 1 1/2" pieces and drizzle with sauce.


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Chef's Notes:

The pork loin should be on top of the mirepoix and above the level of the cooking liquid so it roasts rather than braises.

Mirepoix, a mixture of two parts onion to one part carrot and one part celery is usually used in French cooking to deepen the flavors of the roasting juices of meats and poultry.