Monday, October 8, 2012

Oink Oink...Very Tasty

Ode to the glorious hunk of piggy.  Husband just loves anything with pork.  I think by far pig is his favorite meat...yes, he will admit to that.  Tonight I thought I would creative and try my hand at stuffing a pork loin.  It worked (sorta).  It is hard to roll up and keep the filling in.  Whatever filling fell out I just put on the top and on the sides.  It was so tasty...definately a keeper recipe.

Cranberry Apple Stuffed Pork Loin
adapted from:

1 boneless pork loin (about 3pounds)
1 cup seasoned croutons
1/2 cup chicken stock (substituted apple cider)
1 cup chopped apples
1/3 dried cranberries
1/4 cup minced shallots
1 t maple seasoning

Butterfly pork loin (see link for directions on how to).  Soak croutons in liquid for about 5-7 minutes.  Add apple, cranberries, shallots and seasoning.  Place inside loin.  Roll tightly - starting on the smaller end.  Tie with kitchen twine.  Bake at 325 for about 1 hour (mine took closer to 2).

Serve with crusty bread and butter. This hash recipe is awesome too.

Apple Bacon Hash
adapted from:

Peel and cut up about 4 large russet potatoes.  Dice. Cut up one medium onion into large chunks.  Combine onion and potato in a large bowl.  Drizzle on olive oil.  Sprinkle with maple seasoning.  Place on greased cookie sheet and bake for about 30 minutes at 325. Meanwhile fry up 4 pieces (thick cut bacon).  Cool and crumble.  Add to onion and potato mixture.  Dice 3 medium apples. Toss with sauce pan with bacon grease. Next combine apple and bacon.  After potatoes are done mix in the apple-bacon mixture.  Bake for an additional 15-25 minutes.

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