Apple Stuffed Pork Loin With Apple-Shallot Cream Sauce
- Pork Loin:
- 1 pork loin, approximately 5 pounds (3 1/2 pounds after boning)
- salt and pepper for seasoning
- 3/4 cup apple slices
- 1/2 cup Maui or Vidalia onion slices
- 1 teaspoon thyme
- 1/2 cup chicken broth
- Apple-Shallot Cream Sauce:
- 2 tablespoons butter
- 2 tablespoons minced shallots
- 1 1/4 cups peeled and chopped apple
- 1 cup chicken broth
- 1 cup cream
- Pork Loin:
- Have your butcher remove the bone from roast (ask for some string to tie roast with after stuffing). Lay roast flat and sprinkle inside with salt and pepper.
- Preheat oven to 400 degrees.
- Arrange apple and onion slices, lengthwise, down center of roast. Bring sides of roast together to enclose apple and onion slices. Tie in several places to enclose filling and form a lengthwise (rolled) roast. Sprinkle outside with salt, pepper and thyme.
- Pour chicken broth in bottom of a roasting pan. Set roast on a rack in pan and place in preheated oven. Immediately turn heat down to 350 degrees and roast for 1 1/2 hours. Begin sauce while roast is cooking.
- Apple-Shallot Cream Sauce:
- Heat butter in a skillet set over medium heat. When foam from butter subsides, sauti shallots and apple for 5 minutes. Add chicken broth and bring to a boil. Stir well, then set sauce aside.
- When roast is done, remove from pan and allow roast to set before carving. Add sauce to the roasting pan placed over medium-high heat on burners. Deglaze pan with the sauce, incorporating browned bits on bottom of roasting pan into sauce. Simmer for 5 minutes. Add cream, reduce heat and simmer gently for 5 minutes. Slice roast and serve with sauce
pork loin, salt, apple slices, onion, thyme, chicken broth, appleshallot cream sauce, butter, shallots, apple, chicken broth, cream
Taken from www.epicurious.com/recipes/member/views/apple-stuffed-pork-loin-with-apple-shallot-cream-sauce-1244496 (may not work)