Apple Herb Pork Loin
I made this roast for my mom’s birthday. She is on the verge of a milestone birthday and generously came to us instead of us travelling to her, since I am so busy on weekends with Grain Free Haven. I knew she loved apples with her pork, but wanted to do something other than apple sauce to serve with it. The garden is still bursting with herbs so I poked around in it for inspiration. The finished roast ended up being a beautiful, seasonally stuffed centerpiece to a celebratory dinner, surrounded by steamed veggies, hollandaise sauce and wine, of course.
As you can see from the picture my rolled roast did not stay fully rolled – a trimmed roast may have stayed in place better, but I love how moist pork is when fat is still attached. The unrolling of the roll did not seem to detract from the ability of the flavors to spread through the pork and the stuffing complimenting it in a wonderful way. The final product may have ended up even better with the stuffing having spilled out, mixing with the roast juices. We just used a spoon to drizzle the stuffing and juices over the top of each served slice. Of course, when I make this again the stuffing will stay put and dribble out the ends. I will let you know!
Apple Herb Stuffed Pork Loin
1 4 1/2 – 5 pound pork loin, fat on
1 Tbsp butter
3 small Granny Smith apples
1/2 large carrot
1 celery heart with leaves (or 2 stalks)
1 medium white onion
4 ounces goat cheese
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh oregano leaves
1/4 cup chopped fresh parsley leaves
3 garlic cloves, finely minced
Seasoning salt or salt and pepper to taste
Roughly chop apples, carrot, celery and onion. In medium sauce pan over medium high heat melt the butter. Add garlic, onion, celery and carrot. Cook, stirring occasionally for about five minutes. Add apples, basil, oregano and parsley, cooking for three more minutes. Drop in goat cheese and stir until melted. Let mixture simmer until bubbly. Remove from heat.
Preheat oven to 400 degrees. With a fillet knife gently cut into the loin about 1/2 inch below the fat layer, curving around to continue the 1/2 inch thickness until the loin lies flat. Generously sprinkle all sides of the loin with seasoning salt or salt and pepper. Place the loin with fat face down. Using kitchen twine place a length under the loin every inch, making sure there is sufficient length to tie knots.
Place the apple mixture on the end opposite the face down fat. Carefully roll the loin over the filling, ending with the fat side facing up. Tie each length of twine to secure the roll. Place in shallow 9×13 baking dish.
Bake in 400 degree oven for 20 minutes. Reduce temperature to 300 degrees and bake for an additional 40 minutes. Remove from oven and let rest for about ten minutes before serving.