So, I took advantage of Jaxon's nap time to cook the apple mixture and butterfly the pork loin. I went ahead and rolled it all up in plastic wrap and threw it in the fridge. About a half hour before I was ready to get cooking again, I just pulled it out and let it work it's way toward room temperature! Voila! Once it was browned and in the oven, I made the risotto. Next thing you know, dinner was served...
Apple Stuffed Pork Loin
1 tsp olive oil
1 medium onion, chopped
2 medium apples, chopped
1 tsp garlic powder
1 1/2 T balsamic vinegar
1 tsp fresh rosemary, chopped
2-2 1/2 pound pork loin
1 T dijon mustard
salt and pepper to taste
- Preheat oven to 400 F
- Put half of the olive oil in a warm skillet and add onions and apple. Saute until tender.
- Add rosemary and garlic and saute for a minute.
- Use the balsamic to deglase the pan. Set aside.
- Slice the pork lengthwise almost in half. Open them up, and starting from the middle slice the pork from the middle almost to the edge on each side. Use a sharp knife and make small cuts, opening as you go. Lay the pork all the way out.
- Cover the pork loin with plastic wrap and pound any thick spots.
- Spread a thin layer of Dijon mustard over the pork and then cover with the apple mixture. Roll the pork into a tight roll.
- Heat an oven safe pan on the stove, add the remaining olive oil. Brown both sides of the pork loin.
- Cover and place in the oven for about 45 minutes or until It reaches 145 F in the middle.
- Let rest and slice.
We enjoyed the pork loin and Mushroom Risotto tonight!