Apple & Pecan Stuffed Pork Loin

I cooked my first stuffed pork loin about a year ago, and it has now become one of my favorite things to cook.  Something I was at first intimidated by has now become something I can pretty much cook in my sleep.  With a little bit of work you can as well.  As with any recipe I post I want it to to be as simple as I can make it so that anyone can make it in their own home and enjoy it.

Best way to simplify any dish is to start off with ingredients that are easy to use.  That’s why I would recommend that when you buy your pork loin you buy it from the butcher counter and ask them to butterfly it.  This will save you time and the effort of having to try and butterfly the loin yourself.  I don’t know about you, but I’m no butcher.

The stuffing for this pork loin begins with toasted pecans.  A bit of butter and an oven safe pan is all that is necessary to achieve this.  You can turn these into a nice snack by adding cinnamon, brown sugar, and a pinch of nutmeg to them.

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Sage has become one of my favorite herbs.  I have used it in more dishes that I can count over the past 6 months; so you’ll probably see it more and more in dishes to come.

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The rest of the stuffing is comprised of apples that are cooked down in sage and butter and Gouda cheese. I have found that Granny Smith apples work best for this recipe.  Gouda cheese is not the best melting cheese; if you want something that will melt more I would recommend goat cheese.

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I use a spice rub on the outside of the loin after I roll it to give it a little heat.  There’s a good bit of sweet inside of the loin and the spice rubs adds a nice kick to the dish.

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Personally my favorite way to have pork loin is over mashed potatoes. In this case thyme brown butter mashed sweet potatoes from Morgan of Host the Toast.

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Apple & Pecan Stuffed Pork Loin

  • Servings: 4
  • Time: 2 hours
  • Difficulty: Medium
  • Print

  • 1 lb. pork loin, spatchcocked
  • 4 cloves garlic
  • 4 tbsp butter
  • 1/2 cup pecans, chopped
  • 1 tbsp sage, chopped
  • 2 apples, chopped
  • 2/3 cup Gouda cheese, cubed
  • 1/4 cup brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 1/2 tbsp salt
  • 1/2 tbsp black pepper
  1. Preheat oven to 275°F.
  2. Melt 2 tbsp of butter in a oven proof pan.  Toss pecans in the butter and and place the pan into the oven.  Make for 7-10 minutes; to until your kitchen begins to smell like Christmas.
  3. Remove the pan from the oven and and move the pecans to another dish.
  4. Increase heat to 450°F.
  5. Add garlic cloves and 2 tbsp of olive oil to an oven proof pot, cover it with aluminum foil, and place it in the oven.  Roast garlic for 20 minutes.
  6. Using the same pan that you used for the pecans melt 2 tbsp over medium heat.  Add sage and apples to pan and cook until the apples have have just begun to brown.
  7. Using a meat tenderizer (or the bottom of a pan like I do) flatten out the pork loin until it is about 1/4″ thick.
  8. Add pecans, apples, Gouda cheese, and garlic to the pork loin.  Roll the loin and tie it 5-6 times to close it.
  9. Rub the pork loin with brown sugar, smoked paprika, cayenne pepper, salt, and black pepper.
  10. Bake in a roasting pan with a roasting rack for 35 minutes.  The rack will help the loin to be crisp on all sides and not become soggy sitting in its own juices.

As always thank you for taking a few moments from your day to read over this and I hope that you are able to try this recipe sometime and that you enjoy it.  Feedback and comments are always welcome and appreciated.

Have a blessed day,

Ben

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