Apple and Cornbread-Stuffed Pork Loin with Roasted Apple GravyPORK
Adapted from “Bruce Aidells’s Complete Book of Pork,” courtesy of Harper Collins Publishers “A full-flavored American Pale Ale is the perfect compromise between the meatiness of the pork and the rich fruitiness of the baked apples,” says Aidells.
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- For stuffing, heat 1 1/2 Tbs butter in a heavy medium skillet over medium-low heat; add smoked ham or sausage and cook 3 minutes. Add onion, celery and a pinch each of salt and pepper; cover and cook, stirring occasionally, until the vegetables are quite soft, about 10 minutes. Stir in 3/4 cup diced apple and cook 1 minute. Transfer apple mixture to a large bowl. Sprinkle with 1/2 tsp sage and stir in cornbread crumbs, 1 cup apple juice and egg. The mixture should be moist but not wet. Add more apple juice if the mixture seems dry. Taste for seasoning and set aside.
- Preheat oven to 450 degrees F. To double butterfly the pork loin, lay the meat, fat-side down, on a work surface and make a horizontal lengthwise cut two-thirds of the way into the depth of the loin and about 1 inch from the long edge nearest you, taking care not to cut all the way through. Flip the loin over so that the cut you just made is opposite you. Make another lengthwise cut, again 1 inch from the edge. Open up the two cuts so you have a large rectangle of meat whose diameter is roughly 3 times the thickness of the meat. Place fat-side down and cover with a sheet of plastic wrap. Using the flat side of a cleaver or a meat pounder, gently flatten the meat to an even thickness.
- Remove plastic wrap and spread prepared apple stuffing evenly over the meat, leaving a generous 3/4–inch border. Roll up meat jelly-roll style so that stuffing is in a spiral pattern. Tie rolled roast at 2-inch intervals with butcher’s twine.