Recipes For 2011

Apple Stuffed Pork Loin

Super tasty and worth the effort to make.

• 1 cup apple cider
• 12 cup cider vinegar
• 3/4 cup brown sugar
• 1 large shallot, peeled and minced
• 1-1/2 cup peeled and chopped apples
• 1/2 cup dried cranberries
• 1 tbsp freshly grated giner
• 1 tbsp ground mustard
• 1/2 tsp allspice
• 1/8 to 1/4 tsp cayenne pepper
• 2-1/2 lb pork tenderloin (or two small ones)
• salt and pepper

For the filling:

Bring all the ingredients to a simmer in a saucepan over medium high heat. Cover and reduce heat to low and cook until
apples are soft, about 20 mins. Strain and reserve the liquid. Return liquid to saucepan and cook until reduced to about
1/2 cup, about 5 minutes. Remove from heat and set aside.

Pulse apple mixture in a food processor or blender and fine but not a paste.

Butterfly the pork roast and pound it until it is evenly flat, careful not to break through the meat.

Season the pork inside with salt and pepper. Spread the filling on the flattened pork and roll up and tie with string.
Place roast in a hot pan and brown on all sides. Baste with reserved marinade. Then place the roast in a 350 degree oven
for about 45-60 minutes or until temperature reads 130-135 degrees. basting a few times.

Remove roast from oven and place on carving board and tent with foil. Leave covered 15 minutes before slicing. Serve with
the rest of the marinade/glaze.