It is time again, my friends, to join Adrienzgirl at the Think Tank and Share a Spoon!
Head on over, check it out, link on up.
When my dear friend Adrienzgirl said this week's theme for Share a Spoon was Stuff It, I wasn't sure I'd be able to play along. You see, the only things I've ever stuffed are my face and a turkey. We tossed around some ideas on our BBChat and I thought for a hot minute I might be making stuffed french toast this week... But I didn't.
You see, once upon a time, I was engaged to a chef. I'm not talking a line cook, I'm talking an educated at the Culinary Institute of America in Hyde Park, New York, works for a guy who used to be a big wig at Gramercy Tavern, has cooked for famous people chef. We were talking the other day and I happened to ask him if he had any suggestions for a stuffed food. He suggested a stuffed pork loin.
After he described in detail over the phone how easy a stuffed pork loin was, I was totally on board. I hit the interwebs, found what appeared to be a delectable choice that all in my home would love and went to work.
1 large onion, chopped (I used 1/2 a large white onion)
2 Granny Smith apples, peeled, cored and chopped
8 fresh sage leaves
2 cups thick-cut white bread cubes, crusts removed
1 egg, beaten
2 tablespoons butter (I forgot butter, in all of my brilliance)
Salt and pepper
1/2 to 1 cup chicken broth, plus more if needed (I used vegetable stock, because that's what I had.)
1 (3 pound) pork loin roast, butterflied
Preheat oven to 375 degrees F.
|Stuffed Pork Loin|