Several days ago bbqchef had a great post describing (with excellent pictures) his cranberry-apple stuffed pork loin. I wanted to make that, but my wife won't eat cranberries... :'( I'm still not feeling all that well, so, few pictures - hopefully this will pass soon.
I chopped an apple and 1/2 an onion and heated them in some apple juice with a knob of butter. Added some salt, pepper, sage, rosemary, and thyme. Then some herb flavored stuffing crumbs. and let the flavors come together while I roll cut the loin. It was a 5# center cut loin. Added the stuffing to the loin and rolled and tied it. Rubbed it with FS&B.
Rough cut some carrots, another onion, celery, and apple - added some olive oil to the Dutch oven and sautéed the vegetables and apple slices with some salt and pepper until they took on a little color. Pulled the veg and put the loin in the pot and browned it all the way around. Removed the loin and deglazed the pot with some apple juice.
Put the loin back in the pot, added a couple cups of apple juice and the vegetables / apple slices. Covered the pot and put it into a 350* oven for about 45 minutes. Checked the temp, took the cover off and let it go another 30 minutes while I prepared the garlic mashed potatoes, gravy and cranberries (I still like some cranberries!
) Pulled the loin and let it rest for about 15 minutes - temp was about 150 - 155*.
The loin was very moist, the stuffing had a good flavor (I think the cranberries would have been better...) But the best were the pan juices. Man, they were stellar. I saved them, I just know I'll think of something to do with them.
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