An elegant dish to entertain with and easy enough for week night meals.
Ingredients
Pork loin, the size of your choice but for my post here I used a 3 lb. roast
1 shallot, chopped finely
1 large apple of your choice, chopped finely
dried cranberries, a good handful
2 garlic cloves, minced
thyme
butter
a sprinkling of breadcrumbs
fresh herbs to place under twine
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You can double everything depending on how big your roast is, don't worry about exact measurements, taste and go along.
Instructions
Slice open the pork with a sharp knife lengthwise but not slicing it all the way through, it should open like a book. Then each side needs to open like a book as well. Please refer to the link in my post to see a visual on how to do it easily.
After it's butterflied open, cover with some plastic wrap and with a meat tenderizer pound it as even as you can all around. Then season with salt and pepper.
For the stuffing; In a sauté pan add a nice dollop of butter, add the shallot and garlic, then the apple pieces and cranberries, saute til softened but not mushy.
Season with salt, pepper and the thyme to your taste.
Sprinkle the mixture with breadcrumbs, it will help hold the filling together better.
Let it cool down a little bit then spread the mixture all over the opened pork, not quite all the way to the ends.
Roll up and secure with butchers twine in a few places so it doesn’t open.
Season the outside with salt and pepper, and a drizzle of olive oil.
Sear the pork roast all around on each side then place some fresh herbs under the twine.
Place into a 375F oven til internal temp reaches 145. After 30 minutes or so keep checking the temp in the middle so you know where you're at because you don't want to overcook it and dry out.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2023/11/stuffed-pork-roast-with-apples-and-cranberries.html