Print
Email
Add a photoServings: 6
Ingredients
- 8 slc bacon, minced
- 2 c. minced onion
- 4 x cloves of chopped garlic
- 2 c. apple, sauce
- 1 Tbsp. finely sliced sage, leaves
- 1/4 tsp grnd nutmeg
- 1 1/2 c. dry breadcrumbs, (Reserve .5 c. for breading)
- 1 x pork, loin, roast, centre, cut, boneless, (about 3 pounds)
- 2 x egg, beaten, with 1 Tbsp. water
- 1/4 c. freshly grated parmesan cheese
Directions
- Brown the bacon in a heavy bottom sauce pot till crispy and uniformly colored, remove the bacon leaving the bacon fat in the pot. Add in the onions and saute/fry, stirring frequently till they are a deep golden. Add in the garlic and stir a few moments more till it is fully aromatized. Add in the applesauce and bring to a simmer. Continue simmering till the sauce reduces by half or possibly more to create a thick paste. Stir frequently.
- Place the thickened apple bacon mix in a bowl and stir in the sage and nutmeg. Season with salt and pepper then add in sufficient breadcrumbs to bind it into a stiff stuffing. It should retain its shape when squeezed into a ball.
- There are two ways to prepare the pork loin for stuffing. The first and easiest is to simply cut a long slit along one side into the center of the loin and open it up as you would a book. The second is a little tougher but ultimately makes a nicer presentation. Push a long sharp knife into either end of the loin and carefully work it back and forth gradually widening the hole till you've cut a pocket through the center from one end to the other without breaking through the sides. Its tricky but it can be done!
- For the first version place the stuffing on the meat and fold it back up. Its best to tie the meat with butchers string in a few places to keep it tight while it cooks. For the second version place the stuffing in a piping bag with a large straight tip and 'pipe' it into the cavity. It's not necessary to tie the second version and if any stuffing is left over it can be baked in a small casserole dish with the pork loin...
- Roll the stuffed pork loin in the flour, pat off any excess then coat in the egg mix, let drain then roll it in a combination of the remaining bread crumbs and the parmesan cheese.
- Bake the pork loin in a preheated 350 degree oven for one hour or possibly till a meat thermometer inserted in its thickest part registers 155 degrees. Remove it to a cutting board and let rest covered with tin foil for fifteen min before slicing. Enjoy!
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 6 servings | |
| Calories 380 | |
| Calories from Fat 202 | 53% |
| Total Fat 22.43g | 28% |
| Saturated Fat 7.63g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 611mg | 25% |
| Potassium 320mg | 9% |
| Total Carbs 29.88g | 8% |
| Dietary Fiber 3.1g | 10% |
| Sugars 7.79g | 5% |
| Protein 14.7g | 24% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
