Wednesday, July 21, 2010

Share a Spoon ~ Stuff It

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.

Do it.

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.

While I have discovered that I am FAR from expert at butterflying a pork loin (it sounded easy, and looked easy on the youtube video), a choppy butterfly cut certainly doesn't wreck the flavor of the pork. (Thank God!)

So, here it is folks, Apple Stuffed Pork Loin ala Paula Deen...

3 tablespoons olive oil (I eyeballed it)

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.

In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Saute until softened.

Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the broth gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin. Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a roasting pan. Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F.

Finished Product
Stuffed Pork Loin
So there you have it, not a pretty butterfly, but very simple otherwise.  The boys loved it, The Girl never even tried it.  She caught me cutting onions.  I thought it was delicious!


Alicia said...

wow!! impressive lady!! you tackled quite the recipe and it looks awesome!! i bet j would love this!

Dee at Pedestrian Palate said...

Pretty amazing. You have serious skills.

June said...

Yum. I am not a fan of pork but would definitely give this one a try!
And it looks beautiful Baby! Just like you...

Andrea said...

It looks beautiful. And I don't even eat pork. ;)

Babes Mami said...

Looks tast amazing! I love Paula!

adrienzgirl said...

You know what's funny, everyone says they don't like pork. We had lots of comments on the crock pot week cause almost everyone did pork. But then, when you try something like this? You're like wow, this is sooooo good. I didn't think I even liked pork.

We are having this....SOON!

Salt said...

I am 100% sure I could never make anything this complicated. It looks delicious!

Danielle said...

Mmmmm, that does look delicious!

Buffee said...

Oh man! This sounds sooo yummay! Imma gonna be going to the store to get the stuff to make it!

Tamara Dawn said...

Am I the only one who thinks it's funny your ex suggested you stuff his pork loin?

I have to admit that loin looks pretty tasty!

Unknown said...

Paula Deen is amazeballs and it looks like you rocked this recipe, girlfriend! the pics are amazing and making me salivate (although I am Jewish and vegetarian, LMAO!)

Lothiriel said...

OMG! That looks really good!!!

Anonymous said...

That looks fantastic. I have to admit my daughter may give me the old, "it's not macaroni and cheese and it looks different so I'm not eating it speech," so I'd save it for a special occasion when we have company over! Maybe even a date! Great recipe and beautiful presentation.

Juliana said...


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