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: http://www.simplyrecipes.com/recipes/cranberry_apple_stuffed_pork_loin/
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: http://www.laurenslatest.com/pan-seared-pork-chops-with-maple-gravy-apple-bacon-hash/
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.