Pork Loin Stuffed with Fuji Apples |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/4 cup golden raisins |
3/4 cup riesling (or gewürztraminer) |
1 1/2 fuji apples, peeled, cored and cut into 1/2-inch cubes, peel and core reserved |
pinch of cinnamon |
2 lb center-cut boneless pork loin (ask butcher to make a 1-inch incision in the center all the way through) |
sea salt |
vegetable-oil cooking spray |
1 medium onion, diced large |
1 carrot, diced large |
1 celery stalk, diced large |
4 stems fresh rosemary |
1/2 cup balsamic vinegar |
Directions:
1. Heat oven to 375°F. Soak raisins in cup wine for 10 minutes. Combine raisins (including wine not absorbed), apples and cinnamon in a bowl. Fill pork-loin cavity with apple-raisin mixture. Season pork with sea salt and pepper; set aside 15 minutes at room temperature. (If loin splits, tie with kitchen twine.) Meanwhile, coat a roasting pan with cooking spray and heat over medium-high heat. Sear pork on all sides until golden brown, about 4 minutes total, turning frequently so it doesn't stick. Place onion, carrot, celery, rosemary and apple peels and cores in pan; place pork on top. Cook 25 minutes or until pork reaches 150°. While meat cooks, reduce vinegar and remaining 1/2 cup wine in a small saucepan 15 to 20 minutes on high heat until thick and syrupy. Remove pork from pan; let rest 10 minutes. Slice pork and divide among plates. Drizzle reduction over pork.
2. Nutritional analysis per serving 444 calories, 11 g fat (3.8 g saturated fat), 24.7 g carbohydrates, 50.5 g protein, 1.3 g fiber Nutritional analysis provided by Self
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