Pork Roast with Apples Recipe
Category: Main Dishes
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pork Loin (Arista) | 800g |
| Fuji Apples | 2 |
| Shallots | 3 |
| Marjoram | To taste |
| Parmesan Cheese (Parmigiano Reggiano DOP) | 40g |
| Bread Crumbs (Pangrattato) | 40g |
| Dry White Wine | 130g |
| Dijon Mustard | 35g |
| Extra Virgin Olive Oil | To taste |
| Cornstarch (Maizena) | ½ tbsp |
| Fine Salt | To taste |
| Black Pepper | To taste |
Instructions:
-
Prepare the Pork Loin:
Begin by preparing the pork loin (arista). Start by removing the rind if it hasn’t been pre-prepared. With a sharp knife, make an incision on one side of the pork, cutting about halfway through its thickness. This incision will allow you to open the roast and create a pocket for the stuffing. Set the pork aside for now. -
Prepare the Filling:
Now focus on preparing the filling. Take the apples and wash them thoroughly. For one apple, remove the core and slice it into thin rounds. Use only half of the apple, and chop it roughly into small pieces. In a pan, heat a drizzle of olive oil over medium heat. Add the chopped apple, a pinch of salt, and cook for a few minutes until the apple softens. Allow it to cool completely before moving on. -
-
Prepare the Bread Crumb Mixture:
In a mixing bowl, combine the bread crumbs and the grated Parmesan cheese. Once the apple has cooled, add it to the bowl with the breadcrumbs and cheese. Stir well to create a uniform mixture, forming a rich stuffing. -
Stuff the Pork Loin:
Spread the prepared stuffing mixture evenly inside the incision in the pork loin, pressing it gently to ensure it adheres well. Roll the pork loin tightly from the shorter side, securing the filling inside. To help maintain the shape of the roast during cooking, tie the pork roast securely with kitchen twine. -
Sear the Pork:
Heat a little olive oil in a large skillet over medium-high heat. Carefully place the stuffed pork roast in the skillet and brown it on all sides, ensuring the meat develops a golden, crispy crust. This process adds flavor and texture to the roast. -
Prepare the Apple and Shallot Mixture:
While the pork is searing, slice the remaining apples (both the half and the whole apple) into 2 cm chunks, leaving the skins on. Peel the shallots, cut them in half, and set them aside. In a bowl, combine the apple pieces and shallots, mixing them together. -
Roast the Pork:
Preheat your oven to 180°C (350°F). Drizzle a little olive oil into a roasting pan and add the apple and shallot mixture to the pan. Place the seared pork roast in the center of the pan, on top of the apples and shallots. -
Prepare the Sauce:
In a small bowl, mix together the Dijon mustard and dry white wine until smooth. Pour this mixture into a small saucepan and place it over medium heat. Add a pinch of salt and sprinkle in the marjoram leaves. Stir the sauce occasionally, allowing it to simmer. To thicken the sauce, dissolve the cornstarch in a small amount of water and whisk it into the simmering sauce. Continue to stir until the sauce thickens to a velvety consistency. -
Baste and Roast:
Pour the sauce over the pork and apple mixture in the roasting pan. Baste the pork with the sauce, ensuring it is well-coated. Roast the pork in the oven for about 50-60 minutes or until it reaches an internal temperature of 70°C (160°F) for a perfectly cooked roast. -
Finish and Serve:
Once the roast is done, remove it from the oven and allow it to rest for 10 minutes. Remove the kitchen twine from the roast and slice it carefully with a sharp knife. Serve the sliced roast with the caramelized apples, shallots, and a drizzle of the sauce from the roasting pan. Enjoy your delicious pork roast with apples, a perfect combination of savory and sweet flavors!
This comforting and flavorful dish is ideal for any family meal or special occasion, offering a delightful balance of tender pork, crispy crust, and rich apple stuffing. Pair it with roasted vegetables or a simple salad for a complete meal.
