Roasted Pork Loin with Apple-Caraway Stuffing
An elegant stuffed pork roast entrée for a special occasion. Adapted recipe by chef Michael Symon.
2 tablespoons butter
2 tablespoons chopped onion
1 cup fresh bread crumbs
2 tart green apples, cored, peeled and chopped
1/2 cup golden raisins
Zest of 1 orange
1 tablespoon caraway seeds
Kosher or sea salt and freshly ground black pepper
4 pound boneless pork loin
1 cup apple cider
1 cup sour cream
2 ounces white wine
- Melt the butter over low heat and cook onions until translucent, and then remove the onions from heat. Fold in the bread crumbs, apples, raisins, orange zest, and caraway, and season with salt and pepper.
- Preheat oven to 400°F (205°C).
- Cut a pocket into the pork loin between the meat and outer layer of fat, the pocket should be shy of reaching each end of the loin by one inch. Fill the pocket with the stuffing. Roll loin up lengthwise closing the stuffed pocket and tie with a string. Score the rind of pork with a sharp knife.
- Whisk together cider and sour cream and place in a casserole equal to the size of the pork. Place pork in casserole rind side down and bake for 30 minutes.
- After 30 minutes turn pork over and cook, rind side up, for another 30 minutes.
- Reduce heat to 350°F (175°C) and cook for another hour (baste every 20 minutes with the pan juices) or until you reach a internal temperature of 150°F (65°C). Let rest for 20 minutes.
- Deglaze the roasting pan with 2 ounces white wine and season. Slice the meat and serve with the jus.
Makes 6 to 8 servings.
Adapted recipe by Chef Michael Symon.