Apple Stuffed Pork Loin


1 (3 - 3 1/2 pound) pork loin roast
2 Granny Smith apples, peeled, cored and chopped
4 tablespoons olive oil
2  onions, chopped
1 1/2 cup chicken broth
10 fresh sage leaves
2 cups thick-cut white bread cubes, crusts removed
1 egg, beaten
3 tablespoons butter
Salt and pepper to taste

First preheat oven to 400 degrees F. In a skillet, heat the olive oil and add the apples, onion  and sage. Stir until softened. Remove from the heat and gently stir in the butter, egg, bread and salt and pepper. Add the chicken broth until everything is moistened. Cool the completely  and spoon it in pork loin to the line. Roll the pork over. Tie the pork up with butcher's twine, season it with salt, pepper and rosemary, and transfer it to a pan. Lower the heat in owen to 375 degrees and put the pork in for about 90 - 95 minutes. Remove from the oven and let rest for 10 minutes. Slice the pork to 2 inch rolls and decorate it with fresh herbs.

No comments: